I am a girl that eats noodles every day. So I thought, as a profound lover of noodles, why not share my knowledge, findings and insights with the rest of the world?
What to expect: everything about noodles! The basic principles of noodle making, (regional) noodle recipes, cultural beliefs about noodles, noodle book/film reviews and links to the most interesting material on the internet.
Tuesday, November 13, 2012
About E-Fu noodle (Yi, Yee Fu,Yi mein, Yee, Mee)
I can still remember my first time eating
E-Fu noodles. I found them, homemade, in a small Chinese shop. I bought them
because they looked so tasty with their golden yellow color and light
structure, but I had really no idea how to prepare these large round patties of
noodles (Although they are also sold in squares).
fried egg noodle
I came to learn that E-Fu noodles are actually
deep fried egg noodle, mostly eaten in the southern province of Guangdong and
in Guangxi (China). E-Fu noodles were once created by the scholar Yi Bingshou
during the Ganlong period (sometimes these noodles are referred to as “Yi
noodles”). Nowadays E-fu noodles are also popular in
Singapore and Malaysia (known as Yee Mee).
E-Fu noodles are dissimilar to other egg
noodles because they’re fried. If you just fry your own egg noodles you will
never obtain the result of the beautiful patties of E-Fu noodles. But, how is
it made? Well, beaten eggs are mixed with wheat flour, salt and soda
(carbonated) water. Noodles are formed of the dough, cooked, dried and finally
structure and taste
The first time I ate E-Fu noodle I was
surprised by the chewy, spongy structure of the noodles, not even sure whether
I liked it or not. I never had eaten noodles with a structure like that of
E-Fu. The more I ate them, the better I liked them until I yearned from time to
time for the chewy structure. The taste was also kind of different, richer,
than that of other noodles, because of the oily taste caused by the frying
process of the noodles.
Going to my recipes I found out the noodles had
to be cooked briefly and that they were especially suitable for braising. E-Fu
noodles are often eaten at banquets or as a celebratory dish on birthdays, as
the long noodle stands for a full and long life. E-Fu noodles are preferably eaten
with mushrooms (straw mushrooms or other fresh mushrooms and dried shiitake),
chives and tablespoon of oyster sauce, soy sauce, broth, Shaoxing wine and a
dash of sesame oil. But E-fu noodles with shrimps and chives are also liked,
and they can are also used for stir fry dishes or in soups.
No E-Fu noodle in your neighborhood, you can try pancit canton (loved by Philipinos) or, though quite different, Chinese egg noodles.