Ifumie (Crispy Noodles with Meat and Vegetables in Thick Sauce)

This dish is popular in Indonesian-Chinese cuisine and sometimes also served as birthday noodles. Many Asian countries have "birthday noodles culture" which the person who has birthday have to eat noodles because noodles symbolize "long life". In China, birthday noodles is called "long life noodles" (长寿面, chángshòu miàn). 

Birthday noodles could be various, fried noodles, noodles soup or served with thick sauce like in this recipe. What special from ifumie are the noodles self and the sauce. The noodles must be cooked first then deep fried until become crispy and the sauce must be thick. Vegetables, meat and seafood are usually added to the sauce.

Ifumie (Photo credit : Veronica)

Ifumie (Crispy Noodles with Meat and Vegetables in Thick Sauce)

Serve : 2

Ingredients :
300 gr dried egg Noodles, boil and drain
frying oil
2 tbsp cooking oil
2 tbsp pork lard (optional)
2 garlic, peel and mince
1 stalk spring onion, chop
75 gr boiled chicken liver (optional)
75 gr boiled chicken gizzard (optional)
75 gr meatballs (beef or pork), slice
75 gr skinless headless shrimp
(these meat ingredients are optional, you can also use pork slices instead of chicken liver, or fish balls instead of shrimp, all types of meat will go 😉 )
75 gr mushroom, chop
100 gr carrot, peel and slice
150 gr bok choy, chop
100 gr napa cabbage, chop
400 ml chicken stock
salt and pepper to taste
2 tbsp tapioca flour + 2 tbsp water, combine them together

Sauce :
1 tbsp oyster sauce
2 tbsp soy sauce
½ tbsp fish sauce
1 tsp sesame oil
1 tbsp Chinese cooking wine
½ tbsp sugar

Steps :
Divide boiled noodles into 2 portions. Prepare a frying pan over medium-high heat. Pour frying oil into the pan, then wait until the oil hot enough. Take a portion of noodles then put them into hot oil carefully while forming them into a circle shape. Fry both side until become crispy. Drain into paper towel to remove excess oil. Repeat this process once again.

Place fried noodles into serving plates, set aside.

Mix together sauce ingredients. Set aside.

Prepare a pan over medium high heat, add in oil and pork lard. Add in chicken liver, chicken gizzard, meatballs, shrimps and minced garlic. Saute them for a while until half cooked.

Pour in the sauce mixture, mix them together. Then add in carrots and mushrooms. Pour in chicken stock and season with salt and pepper. Add in bok choy and cabbage. Combine them and continue cooking for 1-2 more minutes until all ingredients are cooked.

Turn down the heat. Pour in tapioca flour mixture into the dish then stir them quickly until the sauce thickens. Turn off the heat. Transfer onto the fried noodles.

Recipe by Veronica

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