Breakfast · Budget · Chinese · Fast & Easy · Mains · noodles · One Dish Meals · Uncategorized

Stir Fry Ee Fu Noodles 港式伊府面


I have not had this for yearsssssss! This is a must have dish at Singaporean wedding dinners, I always remember that despite being one of the last dishes, it always get wiped out in a matter of minutes. My mom used to cook this alot and i was missing it very much. Most commonly, this dish is served as braised ee fu noodles where the noodles is braised in a chicken stock type sauce. I know for sure that Ben would not like that sauce so i improvised this dish into a stir fry, dry type noodles. And to be honest, it turned out wayyyy better than i remembered! The noodle is very different from other type of asian noodles, it has a unique flavour and fragrance, and the texture is also very special. Give it a try if you can! You may substitute the protein in this dish with your favourites. It turns out that fussy Ben is a big fan of this new dish! He loves it!


  1. 3 cakes of Ee fu noodles
  2. 3 cloves garlic, chopped
  3. 1/2 cup crab bites
  4. 1/2 cup char siew (asian bbq pork, i used vegetarian type)
  5. 1 small carrot, cut in strips
  6. Handful of bean sprouts
  7. 4 bunch baby bak choy
  8. 3 stalks spring onions, chopped
  9. 2 tbsp oyster sauce
  10. 3 tbsp light soy sauce
  11. 2 tbsp dark soy sauce
  12. Dash of pepper


  1. In a pot of boiling water, cook noodles for 1.5 minutes. Drain and set aside.
  2. Heat oil in hot wok. Fry garlic until fragrant.
  3. Lightly brown char siew and crab bites. Add in carrots, fry briefly.
  4. Add in bak choy and bean sprouts. When bak choy is almost cooked, add in all the sauces and pepper.
  5. Add in noodles and spring onions. Toss until combined.
  6. Best served with sambal chilli.

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