Abalone E-fu Noodles

Presented by South China Sea Farm

The perfect match


Most of you have tried various E-fu Noodle dishes before. We would like to introduce something specially yummy, luxury and yet easy-to-make Abalone E-fu Noodles. We hope you will like it.


  • California Mexico wild catch abalone – 1 can
  • Baby pak choi – 4 pieces
  • E-fu noodle – 1 piece
  • Shallots -20g
  • Garlic – 20g
  • Ginger 20g


  • Oyster sauce – 1 table spoon
  • Chicken powder – 1/2 tea spoon
  • Sugar – 1 tea spoon
  • Salt – a pinch
  • Brine from the abalone can – 1/2 can
  • Dark soy sauce – 1 tea spoon
  • Corn flour – 1 tea spoon
  • Soy sauce – 1 teaspoon
  • Chicken stock 1/2 cup


  • Open abalone can and cut meat into medium thin slices
  • Keep the brine
  • Wash and peel shallots, garlic and ginger. Fry them for a short time, add the brine, chicken powder, dark soy sauce and abalone slices. Simmer for 10 min
  • Separate abalone slices from the sauce, place them on a plate
  • Cut and trim baby pak choi, then cook in hot water bath with chicken stock, place baby pak choi on plate
  • Cook E-fu noodles for 5-10 mins and place on plate
  • Dissolve corn flour in 1/2 cup cold water, gradually add the abalone sauce until it is thicken
  • Add the resulting sauce onto the abalone slices and E-fu noodles


Slice the abalone with one clear cut to give the abalone a nice and clean abalone surface. Chicken stock with abalone brine gives extra taste to the abalone sauce.

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