Ee Fu Noodles – 干烧伊面

Ee Fu noodles are a favourite in many Chinese restaurants – our recipe today is something that you can whip up easily after a hard day’s work, for the family without hassle.

We blanched the dried Ee fu noodles, and set them aside while cooking up the leek and marinated chicken. We used Knorr SavorRich, made with slowly simmered chicken, for both marinating and seasoning, as it’s an all-purpose liquid seasoning that can be used to cook all kinds of delicious dishes (like this), thus making your cooking even easier!

Garnish with the crispy chicken skin, and you’re ready to serve!

Oh yes, Knorr SavorRich is also a healthier choice product with no preservatives added, find other cool recipes with it here! :- http://bit.ly/Knorr_SavorRich

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  • Servings: 4

  • Time: 30 minutes

  • Skill: Easy

Ingredients:

  1. 200g chicken thigh, sliced into strips, set skin aside to fry (optional for garnish)

  2. 1 tsp Knorr SavorRich Concentrated Seasoning

  3. 2 tsp light soy sauce

  4. 1 tsp sesame oil

  5. 1 tsp corn starch

  6. Pepper to taste

  7. 200g ee fu noodles

  8. 2 tbsp cooking oil

  9. 2 stalks of leeks (separate the white and green portions and slice diagonally)

  10. 100g brown shimeji mushrooms

  11. 2 tbsp Knorr SavorRich Concentrated Seasoning

  12. 50ml water

  13. 1 tsp dark soy sauce

  14. 1 tsp sesame oil

  15. 1 tbsp Chinese cooking wine (optional)

Method:

  1. Marinate chicken thigh strips in Knorr SavorRich Concentrated Seasoning, light soy sauce, sesame oil, corn starch and pepper to taste.

  2. Deep-fry non-marinated chicken skin until crispy for garnish. Set aside.

  3. Blanch noodles until they loosen, strain and set aside.

  4. Heat oil in wok over medium-high heat, stir-fry white portion of leeks until fragrant.

  5. Add marinated chicken strips, stir-fry until chicken starts to turn white. Add mushrooms and stir-fry.

  6. Add blanched ee fu noodles

  7. Season with Knorr SavorRich Concentrated Seasoning and dark soy sauce for colour.

  8. Add water and fry until the noodles absorb the sauces

  9. Stir in sesame oil and a drizzle of Chinese cooking wine.

  10. Add green portion of leeks, toss to mix.

  11. Garnish with crispy chicken skin crisps, if desired, and serve.