1STEP 1 | Bring a pot of water to a boil. Blanch the E-fu noodles until loosened and softened, boiling out excess grease and rancid oil notes.
Dry-Braised E-Fu Noodles
Classic dry-braising technique with chopsticks tossing sauce dry over high heat for fragrant, non-greasy E-fu noodles.
Dry-Braised E-Fu Noodles is a iconic Cantonese noodle classic that showcases flame control and refined technique. Pre-fried E-fu noodles are first blanched in boiling water to purge heavy oil and rancidity. Combined with thick Shiang-Hsin mushroom strips and tender yellow chives, the noodles are effortlessly tossed with chopsticks. A lightly diluted oyster sauce mixture is absorbed thoroughly before a high-heat wok toss dries off all remaining liquid, delivering springy noodles bursting with wok hei.
Time25min
Suitable-
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
The Ahistoric Grandpa Cooking Show (Sr.2)
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Remove the blanched E-fu noodles and drain thoroughly for later use.
3STEP 3 | Slice soaked Shiang-Hsin mushrooms into thick strips. Dilute oyster sauce with a small amount of water to create a lighter sauce mixture.
4STEP 4 | Heat oil in a wok. Stir-fry the sliced mushrooms first until fragrant and softened as the base ingredient.
5STEP 5 | Add the drained E-fu noodles. Use chopsticks throughout the cooking process to continuously toss and loosen the noodles.
6STEP 6 | Mix a pinch of sugar into the diluted oyster sauce. When the noodles become dry in the wok, toss in the yellow chive segments.
7STEP 7 | Pour in the prepared sweetened oyster sauce mixture. Quickly toss with chopsticks until the noodles absorb the sauce completely.
8STEP 8 | Sprinkle a pinch of salt to season. Toss the wok continuously over high heat until dry and infused with rich wok hei, then plate.
Tips and Pitfalls
Boil Noodles to Remove Excess Oil
Fried E-fu noodles carry heavy grease. Blanching them in boiling water before stir-frying removes excess oil and rancid odor.
Dilute Oyster Sauce with Water
Oyster sauce is thick. Mix it with water and sugar first so it coats the noodles evenly without clumping or over-salting.
Toss Noodles with Chopsticks
Use chopsticks instead of a spatula to easily separate noodle strands without breaking them, ensuring uniform heat and flavor absorption.
High-Heat Wok Toss to Dry Braise
Dry braising means no broth or liquid left. Avoid adding extra water; high-heat tossing locks in flavors and delivers ultimate wok hei.
Overview
Dry-Braised E-Fu Noodles is a iconic Cantonese noodle classic that showcases flame control and refined technique. Pre-fried E-fu noodles are first blanched in boiling water to purge heavy oil and rancidity. Combined with thick Shiang-Hsin mushroom strips and tender yellow chives, the noodles are effortlessly tossed with chopsticks. A lightly diluted oyster sauce mixture is absorbed thoroughly before a high-heat wok toss dries off all remaining liquid, delivering springy noodles bursting with wok hei.
