Cantonese Yee Fu style Noodles

The first 17 years of my life I spent in Malaysia. I was born and raised there and my taste palate will always be Malaysian even though since then I have moved countries a few times. When I was younger I used to visit this restaurant in one of the oldest shopping malls in the area (It has since been demolished and built into apartment blocks). I spent so many wonderful hours in that mall and as a kid I fondly called it the Blue Mall. There was also a secondhand bookstore there that I'm quite sure my parents regretted ever introducing me to! I never left with anything less than RM100 of books. Sci-fi, adventure, young adult you name it and I devoured it. But I digress.

There was this fantastic restaurant there and I absolutely LOVED the Yee-fu noodles. It was crispy and soupy with just the right level of saltiness that I loved. So much so, my aunt who is amazing at cooking managed to reproduce the recipe! 

The last time I had this was some 6-7 years ago, but after a long day I just needed some of it. So here you go!

Cantonese style Yee-Fu noodles

Ingredients

• 2 packets instant egg noodles (alternatively, use the instant noodle packs or soba noodles)
• 4 cups hot water
• oil for deep frying (Note, you will not get the crunchiness unless you fry the noodles)
• 2 cloves garlic, minced
• 3/4 cup shredded meat/chicken (I use ground beef or pork), if you want you can also throw in a few fishballs or seafood if you like as well
• 2 dried mushrooms, pre-softened and thinly sliced (If you're using the dried black mushrooms, soften them by soaking in boiling water for a few minutes, or my favourite was straw mushrooms)
• 1 cup snow peas, (I used mangetout/snap peas because I like the taste better)
• 1 small carrot, sliced thinly
• Baby corn (optional, the kind you use in stir frys)
• salt to taste
• Group A
• 1 cup hot water
• 1 sachet chicken flavour (If you use instant noodle packs, just use the seasoning packets from them)
• dash of pepper (white works the best I find, but if you only have black that's grand too)
• 2tsp cornflour mixed with 1 Tbsp water
• 1 egg, lightly beaten

Method

1. Cook the noodles in plain boiling water. Add 1 sachet chicken flavour and stor to dissolve. Once the noodles begin to separate, drain them and set aside.
2. Heat oil in a pan until nice and hot and then fry the noodles. You may need to do this is a few batches depending on how large your saucepan is and how much oil you're willing to use each time. Fry the noodles until crisp and just turning brown. Be careful not to burn them! Remove and drain on a paper towel.
3. From the oil, remove all except 1/4 cup of oil and brown the meat and garlic. Add mushrooms and stir fry for a couple minutes. Stir in the rest of the vegetables and cook until tender, add a dash of salt. Spoon the meat and vegetables over the noodles.
4. Pout ingredients A into a separate pan and bring to boil. Reduce the heat and thicken with cornflour mixture. Gradually stir in the egg mixture and cook until the egg sets, continue stirring or the egg will all clump together, you want nice strings of egg through the soup. Pour the sauce over the noodles and eat immediately.

Or if you're a student like me and want to eat it another day, just keep the soup separate and heat the noodle/meat mixture and the soup up separately and combine when you do want to eat.