Stir-Fried Ee Fu Noodles

Here's another food adventure with Alicia - fried ee fu noodles.

I'd been meaning to cook fried ee fu noodles for some time and I finally got down to doing it. I made this for dinner for hubby and myself and gave Alicia a bowl of it. Since it was her first encounter with ee fu noodles, I think she was trying to get used to the taste and texture so I didn't really have high hopes that the whole bowl would be finished. As long as she ate some, that's already an achievement. :)

I referred to the Fried Ee Fu noodles recipe from a food blog but adapted it to suit my own preferences.

Ingredients (serves 3 adults (or 2 very big eaters - that's us) + 1 toddler):

  • 1 pack of Ee Fu noodles

  • 1 packet of Xiao Bai Cai (or other leafy veggies)

  • 1 carrot (shred finely)

  • 1 chicken breast (deskinned and deboned)

  • Shitake mushrooms

  • garlic

  • 1 small onion

Seasoning (you may choose to omit or cut down on the seasoning if just cooking for the toddler):

  • 1/2 tablespoon oyster sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon dark soy sauce

  • a dash of pepper

  • sesame oil


  1. Marinate chicken breast with chicken marinade, sesame oil and a dash of oyster sauce for at least 30min. Steam the chicken breast till cooked (about 30min). Shred/cut the chicken breast into pieces. Reserve the gravy in the plate that was used to steam the chicken.

  2. Rinse mushrooms. Soak mushrooms in warm water and add a bit of sugar. Slice mushrooms after they've been soaked sufficiently. Reserve mushroom water.

  3. Shred carrot. Pluck leafy veggies to appropriate size. Dice garlic and onion.

  4. Cook ee fu noodles till soft. Set aside.

  5. Fry the garlic and onion till fragrant and the onion has softened. Throw in the shredded carrot. After that put in the mushrooms. Fry for awhile then add in the leafy veggies and fry till the veggies turn dark green. Put in the shredded chicken meat. Put in the cooked ee fu noodles and toss and mix the ingredients. Add the seasoning, the chicken gravy (from steaming) and mushroom water. Add more seasoning if necessary.

  6. Serve hot.

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