Crab Meat with E-Fu Noodles in Oyster Sauce

You can substitute the crab meat with any other meats you like, or simply omit it. Or add more favourite vegetables. The oyster sauce goes with the noodles really well. As e-fu noodles are highly absorbent, they tend to soak up a lot of the moisture when wet ingredients are added, so they would take on all the flavors in the sauce. When it comes to cooking this kind of noodles, don’t let the noodles sit too long before serving. They become dry and too salty otherwise.

Prep time: 40 mins

Cook time: 30 mins

Yield: 2 to 3serves


  • 120 grams crab meat (2 crabs, steamed and shelled)
  • 1 pack E-Fu noodles (伊麵), about 220 gm
  • 1 shallot, minced
  • 2 stalks scallion, cut into sections
  • ginger, julienned, to taste
  • sesame oil, to taste, optional



  • 200 ml salt-reduced chicken stock
  • thickening (1 tsp cornflour + 1 Tbsp water), mixed well
  • 1 egg white, lightly whisked


  1. Cook e-fu noodles in boiling water until softened, about 3 minutes. Drain well, immediately rinse with running cold water. Drain well again. Set aside.
  2. Heat oil in a wok or a large pan. Saute the shallot until aromatic over medium-high heat. Add the ginger and scallion. Pour in the seasonings, bring it to a boil. Add the noodles. Decrease heat and simmer until noodles absorb the flavours, for about 5 to 8 minutes. Season with sesame oil. Transfer to 2 to 3 serving plates. Cover to keep warm. Set aside.
  3. Use the same wok. Pour in 200 ml of chicken stock. Cook until it boils over high heat. Toss in crab meat. When it boils again, stir in the thickening and cook to preferred consistency. Add the egg white and lightly stir with a fork. Once the egg white turns white, quickly dish up. Ladle over the noodles or transfer into the cooked crab shells. Serve hot.
Source: Crab Meat with E-Fu Noodles in Oyster Sauce [Christine's Recipes]