Chaozhou Yifu Noodles

Name: Chaozhou Yifu Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 g flour; 6 g egg (mixed with flour to form dough); 25 g ham mince (for garnish); 50 g powdered sugar (served on the side); 100 g Zhejiang vinegar (served on the side); 10 g MSG (for seasoning broth); 10 g soy sauce (for seasoning broth); 500 g superior broth (for braising noodles); 50 g cilantro (leaves for garnish); 300 g lard (for frying noodles)

Deep-fry egg noodles first, then braise them in pre-seasoned broth until all liquid is absorbed and the noodles turn golden brown. Serve with minced ham and cilantro, accompanied by powdered sugar and Zhejiang vinegar.

40 min

Easy

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Ingredients

flour 500 g

egg (mixed with flour to form dough) 6 g

ham mince (for garnish) 25 g

powdered sugar (served on the side) 50 g

Zhejiang vinegar (served on the side) 100 g

MSG (for seasoning broth) 10 g

soy sauce (for seasoning broth) 10 g

superior broth (for braising noodles) 500 g

cilantro (leaves for garnish) 50 g

lard (for frying noodles) 300 g

Instructions

Frying the noodles

First mix the flour and egg, knead into egg dough, then cut into thin noodles. Drop into hot oil and deep-fry until the noodles puff up and open (do not fry until golden). Pour out the oil.

Braising the noodles

In a separate bowl, combine 500 g broth, 10 g soy sauce, and 10 g MSG; stir well. After frying, pour the seasoned broth into the wok along the side, cover and braise. The heat should start high then reduce to low, until the noodles slowly absorb the moisture and develop a golden, slightly caramelized color.

Plating and condiments

First arrange the noodles on a plate, then place the crispy sheet of noodles on top. Garnish the edges with ham mince and cilantro leaves. Serve with powdered sugar and Zhejiang vinegar in two small side dishes.