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Braised Ee-Fu Noodles

Braised Ee-Fu Noodles Recipe

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Whenever we order Peking duck at Chinese restaurants, we will takeaway the roasted duck meat so that I can make my favourite one-dish meal, braised (stewed) e-fu noodles the next day. The home-cooked version is preferred and well-loved by my family, as the roasted duck meat is always de-boned, and there is also a generous variety of mushrooms since my family is big on mushrooms.

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These ee-fu (e-fu) noodles are also popularly eaten on birthdays (as a form of birthday longevity noodles) and during Chinese New Year. This is also a great recipe for clearing the fridge of any leftovers as you can add almost any ingredient to the noodles!

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As requested by my friends on instagram, here are the photos of the key ingredients.
 Hong Kong Ee-Fu Noodles

Ee-Fu Noodles

Ee-fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This is the type I used for the recipe, the brand name is “Sun Brand” and it is available at all major local supermarkets.

 Braised Ee-Fu Noodles Recipe

Yellow Chives, Bean Sprouts and Garlic

Cut yellow chives, bean sprouts and chopped garlic.

Yellow Chives

Yellow Chives

To me, braised ee-fu noodles are not complete without yellow chives (韭黃/gau wang). This is the photo of the chives, pre-cut. The pale colour is due to the fact that they are deliberately grown without direct exposure to sunlight. They are sold at Shing Sheong (SS) supermarket on a regular basis. Outside of SS, I find it really hard to find these chives – I see them once in a blue moon at the wet market, and almost never at other supermarkets. You can replace yellow chives with spring onions or koo-chye. As they perish relatively quickly, store them in the fridge, and consume within a few days from purchase.

 Assorted Mushrooms


The most commonly added mushrooms to braised e-fu noodles are straw mushrooms. Besides canned straw mushrooms, I used an assortment of mushrooms since the supermarket was having a sale on a variety pack. Mushrooms I used are shiitake, canned straw mushrooms, hon shimeji mushrooms (brown and white) and fresh fungus. You don’t have to use all these mushrooms, just find whatever is freshly available in your market.

 Roasted Duck Meat

Roasted Duck

They are leftover takeaway from a Chinese restaurant. It is optional and you can replace with roast chicken, or omit it altogether. The roast duck do add some protein and extra flavour to the noodles. I remove the skin & bones before adding to the noodles.

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11 Responses to “Braised Ee-Fu Noodles”

  1. tigerfish — September 23, 2014 @ 11:43 pm

    I love ee-fu noodles! When I was younger, it is one of those last dishes (before dessert) that I so look forward to when attending Chinese course-dinners. Of course those restaurant versions are stingy with the mushrooms and chives but I was still happy at that time to enjoy the noodles itself. I also do not know why. Maybe cos the noodles has been pre-fried in oil before?
    I remember telling my friends that I enjoy ee-fu noodles and I got that “why you like rubber-band look?” :O

    If I can find good quality Yi Mian, maybe I can try….provided I find yellow chives too. Yellow chives also seasonal here and when in season, also not cheap.


    • wiffy replied: — September 24th, 2014 @ 1:29 pm

      LOL, rubber bands. Luckily they look like but don’t taste like rubber bands. Oh yes, the noodles are pre-fried, that’s why so delicious. It’s actually nice in soup too (like yee mee)! The yellow chives are not that cheap here too, it’s $2.50 per bundle, relatively ex compared to scallions and koo-chye, but great for special dishes like this ee-fu mian and HK wonton noodles soup.


  2. cquek — September 24, 2014 @ 12:38 am

    oh my getting all the recipe asap


  3. Angie@Angie's Recipes — September 24, 2014 @ 9:39 pm

    o I miss those yellow chives! Your braised eefu noodles look very delicious!


  4. Cheryl@Baking Taitai — September 27, 2014 @ 9:27 am

    I love Ee-fu noodles, your home cooked one with generous 料 sure taste nicer and wish I could have a bowl now!


  5. B — September 30, 2014 @ 9:32 pm

    Ee-fu noodles go so well with duck. This is the best way to make use of takeaway/leftover roast duck.


  6. Angeline — October 7, 2014 @ 2:02 pm

    Thanks for the Ee-fu noodle recipe. This is my all – time favourite carbo dish. May I know what brand of dried Ee-fu noodle did you use? There are many types in the market and it’s hard to tell which is the best. Thanks!


    • wiffy replied: — October 7th, 2014 @ 4:11 pm

      Hi Angeline, on page one of this recipe, I included a photo of the dried ee-fu noodle, and the brand name (under description) … do check it out :)


  7. SC — March 6, 2016 @ 3:45 pm

    I love braised ee fu mee too. I tried the recepie using the same ee fu brand provided but it came out bitter with a strange smell. Can you advise what went wrong? What fish sauce brand are you using?


  8. Jadie — August 7, 2016 @ 2:27 pm


    I would like to try this, however I do not wish to put in roast duck. Can I put in other meat (chicken/pork/seafood) and how should I prepare it? ( roast it first like the duck or cook it together?)




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