Chef’s Nectar, “Stir fried Efu Noodles with Shrimps”😋😋


They also symbolize longevity and are usually eaten on special occasions such as birthdays, Chinese New Year, and special Chinese festivals. They’re first deep-fried and then sold in round discs in bags at wet market noodle stalls or in packages at supermarkets.❤️❤️👍

E-fu noodles (also known as Yi Mien are a type of Cantonese noodles made from egg and wheat flour. They have a spongy and chewy texture, which allows them to soak up all the sauce they’re cooked in. These noodles are known for their bright golden-yellow color, as well as for how super long they are!

Ingredients for the efu noodles😘

Fragrant Ingredients need to be Chopped

  • 7 Garlic cloves – minced
  • 2 TBLS Ginger – grated
  • ¼ Yellow Onion – thinly sliced
  • 3 – 8 Red Chilies (Bird’s Eye preferred) – to taste, chopped (optional)
  • 75g / a little over 1 cup Brown Straw Mushrooms (Shimeji mushrooms) – ends chopped and discarded, rinsed properly
  • 40g / 5-6 pieces Chinese (Garlic) Chives – chopped into 2-inch long pieces, whites and greens seperated

SAUCE BOWL

  • 1 TSP Corn Starch
  • 2 TSP Mushroom Soy Sauce
  • 4 TSP Light soy sauce
  • 2 TSP Sweet dark soy sauce
  • 1.5 TBLS Fried garlic in chilli oil
  • 2 TBLS Oyster Sauce
  • 1 TSP Sesame oil
  • 3 TBLS Water

For Shrimp Marination

  • 1.5 TSP Corn Starch
  • 3 TSP Low Sodium Light soy sauce
  • 2 TSP Shao Xing Wine
  • ½ TSP (a little) Sesame oil

Ingredients for mingling with noodles

  • 4 TBLS Peanut Oil (or any other cooking oil with a high burning point)
  • 1 TSP Chili Oil (optional)
  • 1 TSP Sesame oil
  • 200g Shrimp, fresh or frozen – peeled, tails removed, and deveined
  • 150g dry E-Fu Noodles
  • About 2400ml/2.5 quarts water (to boil the noodles
  • A pinch of coarse ground Black Pepper to taste
  • A pinch of White Pepper, to taste

For serving

  • Crushed red chili pepper (optional)
  • Chinese chili oil (optional)

Method of preparation

  1. Chopping: Chop up all your fresh ingredients – the garlic, ginger, onion, red chilies (discard seeds if less heat is desired), and the Chinese chives. (The straw mushrooms can be left whole as they are usually pretty small and will shrink while stir-frying them later.)
  2. For the Noodles: Boil about 2,400ml of water in a large pan/pot. Once the water is boiling, add the noodles and cook until they have separated into strands but are still firm – about 3-4 minutes. (Be careful not to overcook them, as they will become too soggy when you stir-fry them later. The goal is to soften them up just enough before you stir-fry them.) Drain the water and set aside in a colander. Run some tap water over the noodles to prevent them from sticking.
  3. Make the Shrimp Marinade: In a large bowl, mix all the ingredients for the shrimp marinade. Add the shrimp, mix to coat, and set aside.
  4. Sauce Bowl: In a medium bowl, add all the ingredients listed under “Sauce Bowl” and mix thoroughly with a spoon to combine. Set aside.
  5. Prep for Marinated Shrimp: Heat 2 TBLS peanut oil and a dash of sesame oil in a wok or large pan over high heat. Lift the wok and swirl it in a circular motion so that the oil spreads around the perimeter and then place it back on the stove. Once hot, add the shrimp and spread them evenly in the wok. Cook on one side for about 30-45 seconds, then flip and cook on the other side for 30 more seconds. Toss until no longer translucent, then transfer to a fine mesh strainer and hold above the wok to let the oil drain. Transfer the shrimp into another clean large bowl and set aside. Discard the oil in the wok and wipe with paper towels. Set back on stove.

For the Stir-fried E-fu Noodles with Shrimp:

  1. Heat the remaining 2 tablespoons of peanut oil, chili oil (if using), and about 1 TSP of sesame oil in the wok. Lift the wok and rotate it in a clockwise motion to spread the oil around the perimeter. Set it back on the stove to let the oil heat up for a minute.
  2. Once hot, add the onions and sauté until translucent – about 1 minute.
  3. Add the garlic, ginger, and Chinese chives white part and stir-fry for 15 seconds. Then add the red chilies and continue stir-frying.
  4. Add the straw mushrooms and stir-fry for a further 30 seconds.
  5. Add the shrimps and toss with the rest of the ingredients in the wok to combine.
  6. Mix the contents of the sauce bowl with a spoon, then add the noodles and pour the sauce over them evenly. Stir-fry and toss continuously to ensure that everything is combined and coated well in the sauce.
  7. Season with black and white pepper to taste and continue stir-frying.
  8. Add the green of the Chinese chives and stir-fry to combine. Cook until they turn radiant green – about 1-2 minutes. Continue tossing and stir-frying everything until the noodles have heated through, then turn off the heat and transfer to a serving dish or bowl.
  9. To serve: Serve the noodles with Chinese chili oil and crushed red chili pepper on the side if desired if you want to have more chilli/ spices. One of the very good noodles dish on the coastal area it helps to regulate the blood circulation.😘👍👌

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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