Long on taste

Braised e-fu noodles

People have the idea that meatless noodle dishes are healthy. Braised e-fu noodles (usually containing mushrooms) were a popular lunch choice in Hong Kong until a report last year revealed that each serving contained 26 teaspoons of oil and offered little dietary fibre.

The making of e-fu noodles involves first cooking the dough strands and then deep-frying them. The frying gives the noodles flavour and the texture allows for the easy absorption of sauces.

E-fu noodles are said to be the ancestor of the instant variety. In the old days, they were eaten at celebrations, especially wedding banquets.