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!
- 3 cakes of Ee fu noodles
- 3 cloves garlic, chopped
- 1/2 cup crab bites
- 1/2 cup char siew (asian bbq pork, i used vegetarian type)
- 1 small carrot, cut in strips
- Handful of bean sprouts
- 4 bunch baby bak choy
- 3 stalks spring onions, chopped
- 2 tbsp oyster sauce
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- Dash of pepper
- In a pot of boiling water, cook noodles for 1.5 minutes. Drain and set aside.
- Heat oil in hot wok. Fry garlic until fragrant.
- Lightly brown char siew and crab bites. Add in carrots, fry briefly.
- Add in bak choy and bean sprouts. When bak choy is almost cooked, add in all the sauces and pepper.
- Add in noodles and spring onions. Toss until combined.
- Best served with sambal chilli.