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 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.
Wash the yellow chives and cut into 4cm length.
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 fry using a pair of wooden chopsticks (why? see tips).
Add in 1 TBsp of light soya sauce and continue to fry the noodles til 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 just turn limp (do not over-fry). Transfer the chives to a plate
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.
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.
Add in the chives and toss with wooden chopsticks until well mixed, then transfer to a dish and serve hot with pickled green chilli.