E-Fu Noodles with Roast Duck

Name: E-Fu Noodles with Roast Duck
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g / 0.66 lb e-fu noodles; 1/2 Cantonese roast duck ((deboned and sliced; we buy it from a Chinese BBQ shop)); 8 shiitake mushrooms; 1 bundle yellow chives ([cut into 10cm (4″) segments]); 2 cans / 800mL chicken stock; 1 1/2 tsp sugar ((or to taste)); 1 tbsp chicken bouillon powder; 4 tbsp oil

Dad’s E-Fu Noodles with Roast Duck is a banquet must! Using just 8 ingredients, the noodles are braised in stock then cooked with Cantonese roast duck. Get it on your plate this week because it only takes 20 minutes from start to finish!

Close up of E-Fu Noodles with Roast Duck with chopsticks in it.

Bringing a banquet dish home

Every Lunar New Year, my family welcomes an abundance of happiness, good health and fortune with a truly extravagant Chinese banquet. A favorite of the children is the classic Peking Duck (北京烤鸭) served two ways.

The first course is always the duck skin wrapped in thin Mandarin Pancakes (春饼), while the remaining duck meat is used as part of a second course.

We sometimes have it in a thick soup (similar to the one made using fish maw), stir fried for lettuce wraps as a San Choy Bao or cooked with e-fu noodles.

I’d say the latter is the most satisfying way to enjoy the second course, which brings me great joy to be able to show you how Dad makes it at home.

Here’s his time-saving tip: Use store-bought Cantonese roast duck. Leftovers are great for this recipe too.

We may skip the step of making our own roast duck, but we definitely don’t compromise on flavor!

After your first bite, you’ll taste that the duck’s spices have melted into the noodles. You’ll appreciate how enjoyably chewy the e-fu noodles are because they’ve soaked up every savory drop of wok flavor.

This is a truly magnificent dish to welcome the new year!

What are e-fu noodles made of?

E-fu noodles are made of egg and wheat and are known as yi mein (伊面) in Cantonese. Our family eats this noodle almost exclusively at Chinese New Year banquets, partly because of the tradition behind the it.

Yi mein is popularly known as ‘longevity noodle’, symbolizing the promise of long life when eaten. For this reason, it makes a common appearance during birthdays and the new year.

It’s characterized by its flatter shape and has a signature chew that makes it even more suited to its long life symbolism.

You can find them in Asian supermarkets packaged in a circular, nest-like shape.

What makes the eating experience abundantly more unique is that they are deep fried before packaged so when it’s cooked, there’s an extra layer of flavor.

Don’t you just want to get your hands on some? I know I do!

Close up of E-Fu Noodles with Roast Duck in a wok.

Why this recipe works

Using store-bought roast duck keeps the recipe simple and easy.
There are only 8 ingredients in total, which means you can have everything ready in just 20 minutes.
Each noodle strand is simmered in a stock so the flavor infuses into the noodles.

What you’ll need

A bowl of chicken stock along with dishes of shiitake mushrooms, chicken bouillon powder and sugar next to a box of roast duck beside a bag of e-fu noodles.

About the ingredients

This dish is traditionally made using yellow chives, but if you can’t find any locally, you can just use green garlic chives like we did.

As each noodle strand will braise in a liquid to soften, it’s important to use a flavored liquid like chicken stock. You can make your own, buy it in store or simply use water mixed with a 1/2 tbsp chicken bouillon powder.

How to make this recipe

Bring the chicken stock to a boil and add in the noodles, one roll at a time.

Braise them for 3-5 minutes, following the packet for directions or until al dente.

Drain the noodles in a colander, but keep the liquid on the side for later.

Mushroom slices and yellow chive strands in a wok.

Pour the oil into the wok and add chives on a medium heat. Stir for 10 seconds, then turn the heat to high and add the mushrooms. Toss for 1 minute.

Add the roast duck in and stir for 2 minutes, then add the reserved liquid back in to simmer for 30 seconds. Season with the chicken bouillon powder and sugar.

Toss in the noodles and mix well for 2 minutes or until all the liquid has been absorbed into the strands.

Serve immediately as is!

Recipe FAQs

Why are my noodles dry?

This could happen if there isn’t enough liquid for each noodle to braise in. They need time to slowly absorb the stock, so make sure there is enough in the wok. You can keep adding more slowly if you find the wok too dry.

Why are my noodles soggy?

E-fu noodles have a slightly soft chew, which may come off as soggy. However, if they are soft with no spring to their chew, they may actually be soggy! Try to use less stock as you cook it or take it off the heat sooner to prevent any overcooking.

Can I use leftover roast chicken?

Definitely! Whatever leftover protein you have on hand will work. Just make sure to adjust the seasoning to taste. It’s also a great way to clear out the fridge with any leftover vegetables.

Tips for the best results

Use a flavored stock. Chicken, pork or vegetable stocks will work best because of their subtle taste. It would add flavor without the need for more seasoning.
Get fresh roast duck. Doing so will mean the meat is juicier because it wouldn’t have had the time to sit and dry out.
Avoid overcooking the yi mein. Longevity noodles are fried before packed to be sold, so if you simmer them for too long, you’ll run the risk of having a soggy dish.

What to serve it with

Start the banquet with some crispy Seafood Rolls.
Dad’s Fried Pork Ribs with Black Vinegar (鎭江排骨) and Chinese Garlic Butter Beef (蒜子牛柳) are restaurant recipes that are a must.
Add some greens in with Stir Fried Water Spinach with Fermented Bean Curd (炒腐乳空心菜) or Stir Fried Pea Shoots with Garlic.
Chinese Fish Soup (魚頭爐) is a fantastic way to bring it all together.
Everything’s tastier with some XO Sauce (XO 酱).
Add Ching Bo Leung (清補涼) to the menu as a way to cool down!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!