Braised E-fu Noodles with Crab Meat and Yellow Chives 蟹肉韭黃炆伊麵

A classic Cantonese celebratory dish featuring tender E-fu noodles braised in a rich seafood-infused broth, brimming with fresh crab meat and aromatic yellow chives.

Nutrition (per serving)

Ingredients

• 300g dried E-fu noodles
• 200g fresh crab meat
• 50g yellow chives
• 20g ginger, sliced
• 3 cloves garlic, minced
• 500ml chicken broth
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water

Steps

1. Soak E-fu noodles in hot water until softened, then drain.
2. Slice yellow chives into 2-inch lengths. Mince ginger and garlic. In a small bowl, whisk cornstarch with water to make a slurry.
3. Heat vegetable oil in a wok over medium-high heat. Add minced ginger and garlic, stir-fry until fragrant.
4. Add crab meat to the wok, stir-fry briefly for 30 seconds.
5. Pour in chicken broth. Add oyster sauce, light soy sauce, sugar, and white pepper. Bring the mixture to a simmer.
6. Add the softened E-fu noodles to the wok. Braise for 3-5 minutes, stirring occasionally, until noodles absorb the liquid and are heated through.
7. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
8. Add yellow chives and sesame oil. Toss gently until chives are just wilted. Serve immediately.

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