Monday, November 15, 2004


Recipe: Stir-fried Vegetarian Yee-fu Noodles

There are many kinds of Chinese noodles, but comparatively, yee-fu noodles don't seem to be very widely eaten in Singapore households. The only times I had these noodles were at Chinese wedding dinner banquets. I've discovered that yee-fu noodles are surprising easy to handle. They don't turn soggy quickly, nor break easily during stir-frying. Plus they have this unique texture that's soft yet slightly al dente, and taste great whether stir-fried or stewed.

When I made stir-fried yee-fu noodles at home for the first time, they were a hit. My recipe is amazingly easy to create. This is a basic recipe that you can easily modify, but I recommend keeping the sweet-savoury seasoning and bean sprouts. You can use other vegetables (onions, snow peas, Chinese chives, shitake mushrooms, button mushrooms) or even add prawns, fishcake or meat strips. Here's my recipe for Stir-fried Vegetarian Yee-fu Noodles (for 4 to 5 people):

a 200gm-pack of dried yee-fu noodles
100gms of mung bean sprouts
1 carrot, julienned
1 bunch of enoki mushrooms
1 can of straw mushrooms, sliced into halves
2 cloves of garlic, chopped
chopped spring onions
2 dessert-spoons of light soy sauce
2 dessert-spoons of dark soy sauce
3 dessert-spoons of ABC sweet dark sauce

1. Blanch the noodles in boiling water till soft. Remove and rinse in cold water. Drain and set aside.

2. Heat up some oil in a wok. Saute the carrots till slightly soft. Remove.

3. In the same wok, saute the garlic till fragrant. Add the noodles and toss briefly.

4. Combine the sauces in a bowl and pour over the noodles. Fry to mix the noodles with the sauce evenly.

5. Add the bean sprouts, enoki and straw mushrooms, and sauteed carrot juliennes. Fry and mix all the ingredients with the noodles, making sure the ingredients are evenly distributed. (I hold a frying spatula in one hand and a pair of chopsticks in the other hand to do this.)

6. Serve the noodles garnished with the chopped spring onions.

The dried yee-fu noodles in their original packaging.



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