Asian Noodles Recipes - Braised Ee Fu Noodles with Egg White and Crab Meat

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Braised Ee Fu Noodles with Egg White and Crab Meat

Serves : 3
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients :

2 cups water
200g Ee Fu noodles
5 stalks choy sum
21/2 tablespoons vegetable oil
50g pearl mushroom (or 5 Chinese mushrooms, soaked in warm water until soft and sliced thinly)
3 eggs, use only the whites
50g fresh crab meat (taken from 1 boiled crab)
1 teaspoon prawn or salmon roe (available at major supermarkets)

Seasoning for noodles :
1 teaspoon salt
1 teaspoon sugar
100g chicken stock (made from a stock cube or canned stock)

Seasoning for crab meat :
1/4 teaspoon sugar
1/4 teaspoon salt
3 ladles chicken stock

Method :

Bring the water to a boil in a wok. Add the noodles and cook for about 3 minutes. Remove and set aside.
Add the choy sum into the hot water in the same wok. Cook for about 1 minute and remove. Dip into cold water to refresh the choy sum.
Pour away water and dry the wok. Add 11/2 tablespoons oil to the wok and heat over a medium fire. Add cooked noodles, seasoning for noodles and pearl or Chinese mushrooms. Toss for 1 to 2 minutes. Remove and place on a serving dish.
In another clean wok, heat 1 tablespoon oil over a medium fire. When hot, lower the fire and add crab meat.
Add egg white and stir-fry briefly, about 30 seconds. Remove. Discard remaining oil in the wok. Return egg white and crab meat to the wok. Add seasoning for crab meat and cook for 1 minutes. Spoon egg white and crab meat over noodles. Top with prawn roe, add choy sum on the side and serve.

Asian Noodles
Beijing Noodles, Chicken Noodles in Coconut Soup, Fried and Braised Noodles, Fried Mee Sua, Fried Rice Noodles, Hot Thai Noodles, Noodles with Chili and Sesame Sauce, Sesame Noodles, Shanghai Chicken Noodle Soup, Stir-fry Noodles

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