Hong Kong Stir-fried E-fu Noodles
A classic Hong Kong noodle dish featuring E-fu noodles stir-fried with various ingredients like mushrooms, vegetables, and often pork or shrimp, coated in a savory sauce.
🧂 Ingredients
- 200 g Dried E-fu noodles
- 100 g Pork loin, thinly sliced
- 50 g Shiitake mushrooms, sliced
- 50 g King oyster mushrooms, sliced
- 50 g Carrots, julienned
- 50 g Bean sprouts
- 2 cloves Garlic, minced
- 3 tbsp Vegetable oil
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil
- 1/2 tsp Sugar
- 150 ml Water or chicken stock
- 1 batch Cornstarch slurry (1 tsp cornstarch + 2 tsp water)
👨🍳 Instructions
- 1
Soak the dried E-fu noodles in boiling water for about 2-3 minutes until softened, then drain and set aside. Do not oversoak.
💡 Tip: Soaking too long will make the noodles mushy. - 2
Marinate the sliced pork with 1 tsp of light soy sauce and 1/2 tsp of sesame oil for at least 10 minutes.
- 3
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until cooked through. Remove from wok and set aside.
- 4
Add the remaining 2 tbsp of vegetable oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 5
Add shiitake mushrooms, king oyster mushrooms, and carrots to the wok. Stir-fry for 2-3 minutes until slightly tender.
- 6
Add the drained E-fu noodles, cooked pork, oyster sauce, remaining light soy sauce, dark soy sauce, sesame oil, and sugar to the wok. Stir well to combine.
- 7
Pour in the water or chicken stock. Bring to a simmer and cook, stirring gently, until the noodles have absorbed most of the liquid and the sauce has thickened slightly.
- 8
Add the bean sprouts and stir-fry for another minute until they are slightly wilted but still crisp.
- 9
If the sauce is too thin, add the cornstarch slurry and stir until the sauce thickens. Taste and adjust seasoning if needed.
💡 Tip: Add cornstarch slurry gradually to achieve desired consistency. - 10
Serve hot.
💡 Pro Tips
- ✓For a richer flavor, use pork lard instead of vegetable oil.
- ✓You can add other vegetables like Chinese chives or bell peppers.
- ✓If you prefer a drier noodle dish, cook for a longer time until the sauce is almost completely absorbed.
🔄 Variations
- Add shrimp or shredded chicken for a different protein.
- Incorporate dried shiitake mushrooms for a deeper mushroom flavor.
- A touch of Shaoxing wine can be added for extra aroma.