Stir-fried Ee Fu Noodles Version II

I cooked stir-fried ee fu noodles yesterday but changed the way I handled some ingredients and varied the seasonings used.

Hubby preferred this version a lot better than the other one as he felt the previous version was too bland for his tastebuds (I felt it was alright though). 😀
Stir-fried Ee Fu Noodles (Version II)

  • 1 pack ee fu noodles
  • 1 carrot (shredded)
  • 1 chicken breast (deskinned)
  • 1 pack Shanghai greens
  • 4 big fresh mushrooms
  • 1 bunch scallions (cut into 2″ segments)
  • 2 cloves garlic (minced)
  • 4 shallots (sliced thinly)

Marinate sliced mushrooms with:
  • hua diao jiu
  • oyster sauce
  • a couple of dashes of ground black pepper

Marinate chicken breast with:
  • Lee Kum Kee chicken marinade
  • oyster sauce
  • ground black pepper
  • brown sugar
  • hua diao jiu

  • oyster sauce
  • abalone sauce

  1. Pluck Shanghai greens and shred the carrot.
  2. Steam chicken breast for about half hour or till cooked through. Slice/shred chicken meat and set aside.
  3. Cook ee fu noodles as per instructions on packaging. Set aside.
  4. Heat oil in wok and fry the shallots till golden brown. Drain and set aside.
  5. Leave the shallot oil in the wok and fry the scallions and garlic till fragrant.
  6. Add shredded carrot.
  7. Add mushrooms then add the ee fu noodles.
  8. Add the chicken and mix well.
  9. Flavour with seasonings.
  10. Dish and top with fried shallots just before serving.

Alicia still isn’t fond of ee fu noodles although she has become less picky. She agreed to eat a little before finally giving up on her bowl of noodles… that’s already an improvement since she refused to eat it after the first mouth of noodles in the past. 🙂
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