Ee Fu Noodles

30 minutes



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! :-

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Adjust Servings
200g chicken thigh, sliced into strips, set skin aside to fry (optional for garnish)
1tsp Knorr SavorRich Concentrated Seasoning
2tsp light soy sauce
1tsp sesame oil
1tsp corn starch
Pepper to taste
200g ee fu noodles
2tbsp cooking oil
2stalks of leeks (separate the white and green portions and slice diagonally)
100g brown shimeji mushrooms
2tbsp Knorr SavorRich Concentrated Seasoning
50ml water
1tsp dark soy sauce
1tsp sesame oil
1tbsp Chinese cooking wine (optional)



Marinate chicken thigh strips in Knorr SavorRich Concentrated Seasoning, light soy sauce, sesame oil, corn starch and pepper to taste.
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Deep-fry non-marinated chicken skin until crispy for garnish. Set aside.
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Blanch noodles until they loosen, strain and set aside.
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Heat oil in wok over medium-high heat, stir-fry white portion of leeks until fragrant.
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Add marinated chicken strips, stir-fry until chicken starts to turn white. Add mushrooms and stir-fry.
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Add blanched ee fu noodles
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Season with Knorr SavorRich Concentrated Seasoning and dark soy sauce for colour.
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Add water and fry until the noodles absorb the sauces
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Stir in sesame oil and a drizzle of Chinese cooking wine.
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Add green portion of leeks, toss to mix.
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Garnish with crispy chicken skin crisps, if desired, and serve.
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