There’s something deeply comforting and satisfying about a bowl of noodles – whether served hot in broth, stir-fried, or even cold and drenched or dipped in sauce. My kids LOVE noodles, and braised e-fu noodles is not an exception. Braising creates silky noodles coated in a rich, savory sauce, enhanced when the star of the dish is humble, earthy mushrooms. Braised Mushroom E-Fu Noodles or 香菇焖伊面 is a classic Cantonese-style dish that brings together golden noodles and umami-packed mushrooms together in a glossy, aromatic sauce. A meal that feels both indulgent and nourishing simultaneously.

E-Fu Noodles (Yi Mein 伊面)

E-Fu noodles are a type of Cantonese egg noodle that been deep-fried and dried into compact bundles. Once rehydrated, they become enjoyably chewy and sponge-like, perfect for soaking up sauces. They’re often served at banquets or celebrations, since noodles symbolize longevity, which makes this dish not only meaningful, but DELICIOUS.

Key Ingredients

E-Fu Noodles
Mushrooms – commonly used are rehydrated shiitake mushrooms and straw mushrooms, but I like using beech. Cremini is also a good one!
Yellow chives – pungent, tender chives are critical for traditional aroma
Sauce – a combination of light and dark soy sauces, oyster sauce, sugar, white pepper powder and chicken bouillon powder

Comment / Tag me!

Tried my recipe? Leave me a comment below and tag your pictures with @rackoflam and hashtag #rackoflam on social media! Also follow my YouTube channel for instructional recipe videos!

Ingredients

240 g dried e-fu noodles
6 medium dried shiitake mushrooms
50 g beech mushrooms ends trimmed and washed
2 oz yellow chives cut into 2-3 inch strips
3 cloves garlic minced
1 tbsp neutral oil
1 tbsp Shaoxing wine
2 tsp sesame oil

SAUCE INGREDIENTS

1 cup salted chicken broth
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp sugar
½ tsp chicken bouillon powder
¼ tsp sea salt
¼ tsp white pepper powder

Instructions

Soak shiitake mushrooms in hot water until softened, then squeeze all the water out and slice into strips.
Soak e-fu noodles in hot water until softened, then drain, run under cold water, drain again and set aside.
In a medium-sized bowl, mix all sauce ingredients until thoroughly incorporated, then set aside.
Heat neutral oil in a pan over medium high heat, then add shiitake and beech mushrooms and stir-fry for 1 min. Add garlic and stir another 30 seconds, then add Shaoxing wine and stir for another 30 seconds.
Add sauce mixture, then allow to come to a slight boil (bubbles around the rim)
Lower to medium-low heat, then add e-fu noodles and allow all ingredients to braise until sauce is reduced, about 1 minute.
Up the heat back to medium-high, then add the chives and stir until cooked.
Top with sesame oil, then mix well and serve!

Video

Notes

PRODUCTS USED/RECOMMENDED:

Light and Dark Soy Sauce: https://amzn.to/4uS7HuZ
Oyster sauce: https://amzn.to/4bDAlIG
Shaoxing wine: https://amzn.to/4bT2Bpm
White pepper powder: https://amzn.to/4rXKKUo
Sesame oil: https://amzn.to/3O6vd6H
E-fu noodle: https://amzn.to/4tyy9ID

Hello! I'm Maggie!

Braised Mushroom E-Fu Noodles (香菇焖伊面)

E-Fu Noodles (Yi Mein 伊面)

Key Ingredients

Comment / Tag me!