These extremely flavourful Yee Fu Noodles are braised until they soak up all of the flavours of the gravy, then fried with yellow chives for that distinctive nostalgic taste!
Soak the Yee Fu Noodles in boiling water for ½ - 1 minute, using a pair of chopsticks to separate the noodles. Do not over-soak (why? read tip 2). Rinse with tap water, and drain the noodles.
Wash the yellow chives and cut into 4cm sections.
Cut or shred the duck meat into strips (cutting will give a nicer presentation).
Rinse the straw mushrooms and cut into 3 slices each
Add all the gravy ingredients into a bowl and mix well.
In a wok, heat up 1 TBsp of oil over high fire. Once the oil is hot, add in the noodles and 1 TBsp of light soya sauce. Fry using a pair of wooden chopsticks (see tips) until blistered and lightly charred, then transfer to a plate.
In the same wok, heat up 1 TBsp of oil over high fire, then add the garlic and fry until aromatic (be careful not to burn the garlic!). Add in the yellow chives and fry for about 1 minute, or until they barely turn limp (do not over-fry). Transfer the chives to a plate.
In the same wok, add in ½ TBsp of sesame oil and fry the straw mushrooms for a minute. Add in the gravy mixture and bring it to a boil over high heat.
Once it boils, turn the fire to medium low. Then add in the duck meat and noodles and mix well with the chopsticks. Simmer the noodles for about 15-20 minutes or until the noodles soak up all the gravy. More water can be added if the gravy dries up.
Add in the chives and toss with wooden chopsticks until well mixed.
Add in the Chinese Rice Wine, transfer to a dish and serve hot with pickled green chilli.
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