Braised Ee Fu Noodles with Egg White & Crab Meat

Recipe from the Malaysian Women's Weekly

Preparation: 20 mins
Cook: 15 mins
Serves: 3

2 cups water
200 gm Ee Fu noodles
5 stalks choy sum
2 1/2 tbsps vegetable oil
50 gm pearl mushroom (or 5 chinese mushrooms, soaked in warm water until soft and sliced thinly)
3 eggs, use only the whites
50 gm fresh crab meat (taken from 1 boiled crab)
1 tsp prawn or salmon roe

Seasoning for noodles:
1 tsp salt
1 tsp sugar
100 gm chicken stock

Seasoning for crab meat:
1/4 tsp sugar
1/4 tsp salt
3 ladles chicken stock

Method:
1. Bring the water to a boil in a wok. Add the noodles and cook fro about 3 mins. Remove and set aside
2. Add the choy sum into the hot water in the same wok. Cook for about 1 min and remove. Dip into cold water to refresh the choy sum
3. Pour away water and dry the wok. Add 1 1/2 tbsps oil to the wok and heat over a medium fire. Add cooked noodles, seasoning for noodles and pearl mushrooms. Toss for 1 to 2 mins. Remove and place on a serving dish
4. In another clean wok, heat 1 tbsp oil over a medium fire. When hot, lower the fire and add crab meat
5. Add egg white and stir-fry briefly, about 30 secs. Remove. Discard remaining oil in the wok. Return egg white and crab meat to the wok. Add seasoning for crab meat and cook for 1 min. Spoon egg white and crab meat over noodles. Top with prawn roe, add choy sum on the side and serve