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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.

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Last Updated: 07/10/08