Also known as yifu or yi-mee or yimien, these Chinese noodles are known for their springy texture when cooked.
Serves 4
20 mins, plus soaking overnight
Ingredients
- 20g dried shrimp
- 20g dried conpoy
- 2½ tbs vegetable oil
- 2 spring onions, one cut into rounds, one finely sliced into thin batons
- 3cm piece fresh ginger, peeled and julienned
- 3 cloves garlic, peeled and finely sliced
- 100g shiitake mushrooms, sliced
- 300g eefu noodles (see note)
- 2½ tbs shaoxing wine
- 411ml can clear chicken broth
- 60g garlic chives, cut into batons
- 3g shrimp roe
Seasonings
- 2 tbs concentrated chicken stock
- 2 tbs oyster sauce
- 3 tbs soy sauce
- 1 tbs dark soy sauce
- 1 tbs sesame oil
- 2 tbs sugar
Method
1
Soak the dried shrimp and conpoy overnight, with water just covering it. Drain just before you start cooking, reserving the liquid.
2
Fill a pot with water and bring it to a boil over high heat.
3
Heat up the oil in a large frypan or wok and gently sauté the spring onion batons, ginger and garlic for 2 minutes or until softened. Add the soaked conpoy and shrimp and sauté until fragrant, about 1 minute. Add the sliced shiitake next and toss together.
4
Add the noodles to the boiling water and cook for 1 minute.
5
Deglaze the pan with shaoxing. Drain the cooked noodles and immediately add to the pan along with chicken broth, reserved shrimp-conpoy liquid and all the seasoning ingredients, and cook for about 2 minutes. Toss in the garlic chives and cook for another 30 seconds.
6
Serve immediately, sprinkled with sliced spring onion and shrimp roe.
