Braised Longevity Ee Fu Noodles in Chicken Broth

Name: Braised Longevity Ee Fu Noodles in Chicken Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Lunch
Ingredients: 160 g Ee Fu Noodle; 100 g Lump Crab Meat; 60 g Yellow Chives; 30 g Bean Sprouts; 60 g Oyster Mushrooms; 100 g Straw Mushrooms; 500 ml Swanson Chicken Broth; 5 g Sole Fish Powder; 30 g Oyster Sauce; 5 ml Dark Soy Sauce; 1 tsp Sesame Oil; 30 ml Chinese Wine; 1 Tbsp Cooking Oil

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Level

easy

Cooking

20 min

Preparation

15 min

Ingredients

Servings

Ee Fu Noodle	160 g
Lump Crab Meat cooked	100 g
Yellow Chives	60 g
Bean Sprouts	30 g
Oyster Mushrooms	60 g
Straw Mushrooms	100 g
Swanson Chicken Broth	500 ml
Sole Fish Powder	5 g
Oyster Sauce	30 g
Dark Soy Sauce	5 ml
Sesame Oil	1 tsp
Chinese Wine	30 ml
Cooking Oil	1 tbsp

How to cook

Cook noodles

Blanch Ee Fu noodles in hot water till soft. Strain and set aside.

Start cooking

Bring wok to medium high heat with oil and fry sole fish powder till fragrant.
Add the mushrooms and toss well. Deglaze with Chinese wine, chicken broth and bring to boil.
Add Ee Fu noodles, oyster sauce, dark soy sauce and braise for 5–7 mins.
Add yellow chives, bean sprouts, sesame oil and fold in well over medium-high heat for 5 mins until the sauce is reduced.
Plate the noodles and top with cooked crabmeat. Garnish with coriander leaves.