Stewed E-fu Noodle With Crabmeat Recipe

Prepare noodles

Bring a large pot of water to a rolling boil. Add the E-Fu noodles and cook just until pliable but still slightly underdone (per package directions, typically 2–3 minutes). Drain, rinse briefly under warm water to stop cooking, and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Make sauce base

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, salt and sugar. Stir to dissolve and set aside.

Sauté aromatics and mushrooms

Heat 2 tablespoons vegetable oil in a large, heavy skillet or wok over medium-high heat. Add ginger and stir-fry 20–30 seconds until fragrant. Add minced garlic and sliced shiitake mushrooms; stir-fry 2–3 minutes until mushrooms begin to soften.

Add greens and scallions

Add bok choy and half the scallions (reserve the rest for finishing). Stir-fry 1–2 minutes until leaves begin to wilt but remain bright. If pan begins to get dry, add 1–2 tablespoons stock.

Add crabmeat and stock

Gently fold in the cooked crabmeat, being careful not to break large lumps. Pour in the remaining stock and the prepared sauce mixture. Bring to a gentle simmer (do not boil vigorously) so flavors combine, 2–3 minutes.

Make slurry and thicken

Whisk the cornstarch with the cold water until smooth to make a slurry. Slowly drizzle the slurry into the simmering sauce while stirring gently. Simmer 1–2 minutes until sauce thickens to a glossy consistency that will coat the noodles. Taste and adjust seasoning with additional salt or a touch more soy if needed.

Combine noodles and sauce

Carefully add the cooked E-Fu noodles to the skillet, tucking them gently into the sauce so they absorb liquid and heat through. Using tongs or two spatulas, lift and fold the noodles into the sauce for 1–2 minutes until evenly coated and heated through. If the sauce becomes too thick, add 1–2 tablespoons hot stock to loosen.

Finish and serve

Turn off heat. Scatter the remaining scallions and cilantro over the noodles. Give a final gentle toss to distribute. Transfer to a warmed serving platter and serve immediately, allowing diners to portion the crab and noodles together.