Braised E-Fu Noodle (Yi Mein)

The preparation of this noodle is really simple and hassle free to cook. It only takes around 30 minutes to prepare this dish. As compare to other noodle, Yi Mein is much easier to cook as it is less soggy. The most interesting part of this noodle is the chewiness and spongy texture. I normally having this dish with my favourite Belacan Sauce will enhance the appetite!


Ingredients
100 g prawns, washed and deveined 
100 g pork, slice thinly
1 pcs of fish cake, slice
3 stalks of sawi (Chinese Mustard Green)
2 cloves of garlic, minced
3 stacks of noodles, cut into 3" length
3 bowls water (chicken broth)
2 tbsp oil

Seasoning
1 tbsp of soy sauce
1/2 tbsp dark soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
Dash of pepper

1. Marinate pork and prawns with the seasoning for 20 minutes.

2. Heat up oil. Saute the garlic for 30 s and add in the marinated pork and prawns. Stir-fry briskly for a minute before adding in the Chinese Mustard Green and fish cake.

3. Continue to stir-fry for another minute. Pour in the water or chicken broth. Bring to boil and add in the noodle. Cover, braise over medium heat until the flavour has been absorbed and the gravy is slightly thicken.

4. Dish up, serve at once with Belacan Sauce.