Braised E-fu Noodles With Seafoods And Mushrooms Recipe

Rehydrate dried shiitake (if using) in warm water 20–30 minutes, squeeze and slice. Pat seafood dry and season lightly with a pinch of salt and 1/4 tsp white pepper. Separate green onion whites and greens and slice. Mix cornstarch and cold water to make a smooth slurry; set aside.

Prepare E-fu noodles: if tightly bundled, gently separate. If they are sold fresh, loosen with fingers. If dried, soak according to package until pliable (about 15–20 minutes), then drain well and pat dry.

Blanch bok choy or gai lan in boiling salted water 20–30 seconds until bright green, then plunge into ice water. Drain and set aside for plating.

Fry until golden

Heat a large nonstick or cast-iron skillet/wok over medium-high heat. Add 3 tbs vegetable oil and swirl. Add the drained E-fu noodles in an even layer (you can portion into two nests if pan not large). Let them sit undisturbed 2–3 minutes until bottom is golden and crisp; carefully flip to crisp the other side 1–2 minutes. Remove and drain on paper towels. (Alternatively, deep-fry at 350°F/175°C in batches until puffed and light-golden.)

Wipe the pan clean and return to medium-high heat. Add 1 tbs oil. Sear shrimp 30–45 seconds per side until just opaque; remove and set aside. Quickly sear scallops 30–45 seconds per side until golden; remove. Sear calamari rings 30–45 seconds until just cooked; remove. (Seafood will finish in the sauce — avoid overcooking.)

Add 1 tbs oil to the same pan. Add minced garlic, julienned ginger and green onion whites; stir-fry 20–30 seconds until fragrant. Add assorted mushrooms and rehydrated shiitake; stir-fry 1–2 minutes until mushrooms start to release liquid.

Pour in 2 cups chicken or seafood stock, then add light soy, dark soy, oyster sauce, Shaoxing wine, sugar and remaining white pepper. Bring to a simmer and taste; adjust seasoning (add up to 1 tbs additional light soy or 1/2 tbs oyster sauce if needed).

Return the precooked seafood to the pan and simmer gently 1 minute to marry flavors. Stir the cornstarch slurry again and slowly stream into the simmering sauce while stirring to thicken. Cook 30–60 seconds until sauce is glossy and slightly thickened but still pourable. Finish with sesame oil; stir to combine.

Place the crisped E-fu noodles on a serving plate. Arrange blanched greens around the noodles. Spoon the hot mushroom and seafood braise over the center of the noodles so some sauce soaks in and some runs over. Scatter green onion greens and crispy fried shallots on top. Grind a little white pepper to taste.