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Braised Longevity Ee Fu Noodles in Chicken Broth

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20 min

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15 min



Ee Fu Noodle
160 g
Lump Crab Meat
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.
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