Two plates of Ee Fu noodles with parsley and pickled green chilli

Braised Yee Fu Noodles / Ee-Fu Noodles / 伊府面

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! 

Course Main Course
Cuisine Chinese
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 7 people
Calories 575 kcal
Author Bee Leng


  • 300 g Yee Fu Noodles
  • 200 g Yellow Chives 韭黄菜 See tip 1 for more info
  • 1 can (425 g) Straw Mushroom
  • 300 g Roast Duck
  • 2 TBsp Oil
  • 1 TBsp Light Soy Sauce
  • 3 tsp Chopped Garlic
  • 2 TBsp Chinese Rice Wine Shao Xing Jiu / Hua Tiao Chiew
  • 1/2 TBsp Sesame Oil
  • Parsley Optional

Gravy Ingredients


Preparation Method

  1. Soak the Yee Fu Noodles with boiling water for 1/2 - 1 minutes, using a pair of chopsticks to separate out the noodles. Do not oversoak (Why? see tips)  Rinse with tap water, and drain dry the noodles.

  2. Wash the yellow chives and cut into 4cm length.

  3. Cut or shred the duck meat into strips (cutting will give a nicer presentation).

  4. Rinse the straw mushrooms and cut into 3 slices each

  5. Add all the gravy ingredients into a bowl and mix well

Cooking Method

  1. In a wok, heat up 1 TBsp of oil over high fire. Once the oil is hot, add in the noodles and fry using a pair of wooden chopsticks (why? see tips).

  2. Add in 1 TBsp of light soya sauce and continue to fry the noodles til lightly charred. Then transfer to a plate.

  3. 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!).

  4. Add in the yellow chives and fry for about 1 minute, or until they just turn limp (do not over-fry). Transfer the chives to a plate

  5. In the same wok, add in 1/2 TBsp of sesame oil to fry the straw mushrooms for a min and add in the gravy mixture and bring to a boil over high heat.

  6. Once boiling, turn the fire to medium low. Then add in the duck meat and noodles and mix well with the chopstick. Simmer the noodles slowly for about 15-20 minute or until the noodles soak up all the gravy. More water can be added if the gravy dries up.

  7. Add in the chives and toss with wooden chopsticks until well mixed, then transfer to a dish and serve hot with pickled green chilli.

Recipe Video

Top Tips


  1. Yellow Chives (Jiu Huang Cai 韭黄菜 )is the most important ingredient in Braised Yee-Fu Noodles, without which this dish would not have that unique Yee Fu Noodles taste.
  2. The distinctive pale yellow colour of Yellow chives comes by cultivating Chives (Ku Chye or Jiu Cai 韭菜) with very little sunlight to inhibit the production of chlorophyl. But they are actually the same plant species.
  3. Yellow Chives are seasonal, so you won't be able to find them all year round. I would only ever attempt to cook Yee-Fu Noodles if I manage to find yellow chives.
  4. Restaurants sometimes substitute Yellow Chives with Green Dragon vegetable (青龙菜) or Dragon Chives. Green Dragon Vegetable tastes more like leek whereas Yellow Chives tastes more like Green Chives, so it affects the taste of the Yee Fu noodles to some extent.
  5. The most popular brand of Hong Kong Yee Fu noodles is Sun brand, which is pictured below.


  1. Soak the Ee-Fu noodles in hot water before cooking Packaged Ee-Fu noodles is actually pre-cooked then dried. Soaking in hot water to allow the noodles to rehydrate and plump up slightly.
  2. But don't soak it for more than 1 minute. It is best to soak the noodles in hot water for 1/2 to 1 minute max, just long enough to separate out the noodle strands. If you soak the noodles too long, they will become saturated with water and lose the ability to  absorb the gravy during braising.So the noodles will end up dull and tasteless.
  3. Use a pair of chopsticks to fry the noodles, rather than a metal or wooden spatula. This applies to most noodle dishes! The reason is we want to minimise breakage of the noodles, especially when we are frying longevity noodles, the longer the noodle strands are, the better!


  1. If you cook the noodles beforehand, or leave it overnight, the noodles will tend to dry out.
  2. Rehydrating the noodles is really simple. All you have to do is add a little hot water, or a mixture of 50% stock and 50% water, and braise the noodles for 3-5 minutes until the water gets absorbed by the noodles. The noodles will plump up again and it is good as new!