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). π
Stir-fried Ee Fu Noodles (Version II)
Ingredients:
- 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
Seasonings:
- oyster sauce
- abalone sauce
Method:
- Pluck Shanghai greens and shred the carrot.
- Steam chicken breast for about half hour or till cooked through. Slice/shred chicken meat and set aside.
- Cook ee fu noodles as per instructions on packaging. Set aside.
- Heat oil in wok and fry the shallots till golden brown. Drain and set aside.
- Leave the shallot oil in the wok and fry the scallions and garlic till fragrant.
- Add shredded carrot.
- Add mushrooms then add the ee fu noodles.
- Add the chicken and mix well.
- Flavour with seasonings.
- 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. π
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