This Chinese classic (also known as yi mien or e-fu noodles) is believed to have been created by the cook of an official of the Qing dynasty, Yi Bingshou. It's said the cook accidentally dropped some noodles into a wok of boiling oil and, running behind schedule, dunked them in broth and served them. The dish was an instant hit. Yi-fu noodles, also called Hong Kong noodles, can be bought pre-fried from Asian grocers.
- 6 dried shiitake mushrooms, soaked in boiling water for 10 minutes
- 120 gm fresh enoki mushrooms, woody ends trimmed
- 200 gm yi-fu noodles (see note)
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped ginger
- 200 gm chicken breast, thinly sliced
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- Pinch of caster or white sugar
- 250 ml (1 cup) chicken stock
- ¼ tsp sesame oil
- 1 spring onion, cut into 5cm batons
- 1Squeeze excess water from shiitake. Cut off stems (discard) and cut into thin strips. Separate enoki into clusters.
- 2Cook noodles in a largesaucepan of boiling water until just soft (1-2 minutes), drain, and rinse under cold running water.
- 3Heat oil in a wok over medium-high heat. Add garlic and ginger and stir-fry until fragrant (30 seconds). Add chicken, stir-fry to seal (1-2 minutes), then add Shaoxing, oyster sauce, soy sauces, sugar and chicken stock. Bring to the boil, then add noodles and mushrooms. Stir gently to prevent noodles from breaking up. As soon as noodles come to the boil, add sesame oil and spring onion. Stir gently for sauce to thicken, and serve.
Yi-fu noodles, sold fried and dried, are available from Asian supermarkets. If unavailable, substitute another thin dried wheat noodle.