E-fu noodles, or yee mein, is a recurring delicacy at Chinese banquets and special events. The delicious sauce and delightful spongy, chewy texture hide just how simple the dish actually is! You can't tell that it takes minutes to put this together.
What is "E-fu"?
This noodle has a few origin legends, but the most popular one is that these noodles were named after Yi Bingshou, a Chinese government official who was famous for his calligraphy.
One day, Yi Bingshou was entertaining large number of guests, and his cook was rushing to get food to the guests. The cook accidentally took cooked egg noodles and fried them.
Instead of starting over and making new noodles, he dunked the fried noodles in stock and served them. It was an instant hit, and it is said that those noodles back then tasted similarly to present-day instant noodles.
"E" is another way of writing "Yi", from Yi Bingshou, and "fu" is a word meaning household. So "E-fu noodles" means "noodles from the house of Yi". So fancy!
Check out a quick story summary of our recipe!