E-Fu Noodles with Roast Duck

5 from 3 votes

E-Fu Noodles with Roast Duck uses just 8 ingredients. Get it on your plate this week because it only takes 20 minutes from start to finish!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Cantonese, Chinese

Servings:

Calories: 273kcal

300 g / 0.66 lb e-fu noodles (we get them from Asian supermarkets)
1/2 Cantonese roast duck (deboned and sliced; we buy it from a Chinese BBQ shop)
8 shiitake mushrooms (rehydrated and thinly sliced)
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

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.
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!

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.
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.