Diana Chan is a cook and TV personality.
On Monday, she visited The Morning Show to whip up her delicious yee fu mein AKA long life noodles.
Viewers can follow Diana on Facebook or get her book here.
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Recipe below:
YEE FU MEIN
Long life noodles
Yee fu mein, also known as long life noodles, is very nostalgic for me. My mum would often cook up a Chinese New Year feast with dishes such as kiam chye ak, jiu hu char and braised goose. In addition to those dishes, she would whip up a platter of these delicious slippery noodles. As the name suggests, long life noodles signify longevity in life, as well as prosperity and good luck for the year ahead.
SERVES 4
PREPARATION TIME 15 minutes
COOKING TIME 15 minutes
300 g (10½ oz) dried yee fu noodles
2 tablespoons neutral-flavoured cooking oil
5 g (1/8 oz) garlic, crushed
60 g (2 oz) spring onions (scallions), cut into 5 cm (2 in) lengths
30 g (1 oz) Chinese garlic chives, cut into cm (2 in) lengths
200 g (7 oz) canned straw mushrooms, sliced in half (substitute with other Asian mushrooms)
50 g (1¾ oz) fresh shiitake mushrooms, thinly sliced
250 ml (8½ fl oz/1 cup) vegetable or chicken stock
2 tablespoons shaoxing rice wine
2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
ground white pepper to taste
chilli oil or chopped fresh red chillies to serve
Method
Blanch the noodles for 2 minutes in a wok of boiling water to rehydrate. Drain.
Return the wok to a high heat then add the cooking oil. Fry the garlic for 30 seconds to flavour the oil. Add the spring onions, chives, mushrooms and fry for 3 minutes. Pour in the stock and allow to reduce slightly.
Add the noodles and stir well until noodles are evenly coated. Add the shaoxing, soy sauce and oyster sauce, if using, and stir to coat evenly. Add the sesame oil and season with white pepper.
Serve with some chilli oil or fresh chillies.