August 7, 2020

Meet The Manufacturer: #3577: Sau Tao E-Fu Noodle Curry Lobster Soup Flavour – Hong Kong

Meet The Manufacturer: #3577: Sau Tao E-Fu Noodle Curry Lobster Soup Flavour - Hong Kong

First things first – this is big. The noodle blocks are physically really big. I’ll let you watch the episode of Instant Noodle Recipe Time below so you can understand more fully. But E-Fu – let’s look on Wikipedia for more info –

Yi mein (Chinese伊麵pinyinyī miànCantonese Yaleyī mihn) is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water), which is then fried and dried into flat patty-like dried bricks.

Lobster yi mein (龍蝦伊麵), it is sometimes served with cheese in Hong Kong.

Okay now I’m excited – cheese! Lobster! Plus, these are curry lobster! Let’s give it a try!

Sau Tao E-Fu Noodle Curry Lobster Soup Flavour – Hong Kong

Meet The Manufacturer: #3577: Sau Tao E-Fu Noodle Curry Lobster Soup Flavour - Hong Kong

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add one noodle block and one seasoning sachet to 750ml boiling water and cook for 2 minutes, stirring. Finally, stir and enjoy!

The pack contains two of these large noodle blocks.

Here are two dry base sachets.

Finished (click to enlarge). Added melted processed cheese, shrimp, egg, spring onion, coriander, chili oil, pepper flake, and tofu puff. The noodle with big and thick with a nice chewiness to it. It goes well with the broth which is a lighter and salties so of things. 4.0 out of 5.0 stars.  UPC bar code 087303859993,3577.

Chicken and Charcoal:Yakitori, Yardbird, Hong Kong – Winner of the 2019 James Beard Foundation Book Award

Watch me cook on Instant Noodle Recipe Time!