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.
01Ingredients
- 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
Nutrition (per serving)485kcal
- Protein18.5g
- Carbs52g
- Fat18.5g
Fiber 1.8 gSodium 685 mg
02Steps
- Soak E-fu noodles in hot water until softened, then drain.
- Slice yellow chives into 2-inch lengths. Mince ginger and garlic. In a small bowl, whisk cornstarch with water to make a slurry.
- Heat vegetable oil in a wok over medium-high heat. Add minced ginger and garlic, stir-fry until fragrant.
- Add crab meat to the wok, stir-fry briefly for 30 seconds.
- Pour in chicken broth. Add oyster sauce, light soy sauce, sugar, and white pepper. Bring the mixture to a simmer.
- 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.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Add yellow chives and sesame oil. Toss gently until chives are just wilted. Serve immediately.
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