Details
E-fu noodles, the fried egg noodle cakes behind Cantonese classics like braised e-fu noodles with mushrooms and crab meat or lobster e-fu, made in London by Winner Foods. Each nest is made from wheat flour and egg, cooked then deep fried so it keeps for months in the cupboard and turns springy and slightly porous when simmered, drinking up sauce without going soggy. Soften a cake in boiling water for a minute, drain, then braise in stock with shiitake and chives, toss through a stir-fry, or crisp it in a hot pan and pour a saucy topping over it. Also the noodle for the birthday longevity bowl.
E-fu noodles are light, airy and naturally delicate, so some breakage may occur in transit even with careful packing. Broken pieces cook just as well and do not affect the taste or quality in any way.
