Yee fu mein, also known as long life noodles, is very nostalgic for me. My mum would often cook up a Chinese New Year feast with dishes such as kiam chye ak, jiu hu char and braised goose. In addition to those dishes, she would whip up a platter of these delicious slippery noodles. As the name suggests, long life noodles signify longevity in life, as well as prosperity and good luck for the year ahead.
Ingredients 14
300 g dried yee fu noodles
2 tbsp neutral-flavoured cooking oil
5 g garlic, crushed
60 g spring onions (scallions), cut into 5 cm (2 in) lengths
30 g garlic chives (Chinese garlic chives), cut into 5 cm (2 in) lengths
200 g straw mushrooms, canned, sliced in half
50 g fresh shiitake mushrooms, thinly sliced
250 ml vegetable stock (chicken stock)
2 tbsp shaoxing rice wine
2 tbsp light soy sauce
1 tbsp oyster sauce, optional
1 tsp sesame oil
ground white pepper, to taste
chilli oil, to serve
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Method 4
Blanch the for 2 minutes in a wok of boiling water to rehydrate. Drain.
Return the wok to a high heat then add the . Fry the for 30 seconds to flavour the oil. Add the , , and fry for 3 minutes. Pour in the and allow to reduce slightly.
Add the and stir well until noodles are evenly coated. Add the , and , if using, and stir to coat evenly. Add the and season with white pepper.
Serve with some chilli oil or fresh chillies.
Diana Chan's tips
You can substitute straw mushrooms with other Asian mushrooms.
