I Fu Mi

From the book “Masakan Peranakan Tionghoa Semarang”, authored by Hiang Marahimin

Semarang Peranakan-style I Fu Mi, drenched in a rich sauce featuring various meatballs, sea cucumber, and other exotic ingredients.

Ingredients :
200 g dry noodles
Cooking oil
4 cloves garlic, minced
2 cm ginger, minced
200g prawns, peeled, deveined, tail-on
100 g headless squid, sliced crosswise ½ cm thick
100 g sea cucumber, sliced into 2 cm pieces
75 g straw mushrooms, halved
25 g choy sum, cut into 4 cm pieces
100g cauliflower, cut into florets, blanched in hot water, drained
25g snow peas, trimmed
1 stalk scallion, sliced 1 cm
1 stalk celery, sliced ½ cm
2½ tbsp tapioca starch, dissolved in a little water
1 tsp sesame oil

Sauce (Mix together):
600 ml chicken broth
2 tbsp soy sauce
2 tsp Shaoxing wine / red cooking wine
1 tsp ground white pepper
1 tsp salt
½ tsp sugar

Instructions :
1. Steep the noodles in boiling water or follow the package instructions. Drain and divide the noodles into 4 portions. Place one portion on a plate and press down to form a flat disc. Heat generous amount of oil in a wok, add the flattened noodles, and fry while pressing down to keep it thin. Once the noodles are crispy and dry, remove and drain. Repeat for the remaining portions.

2. Heat 3 tbsp of oil in a wok over medium heat. Sauté garlic and ginger until fragrant and light golden. Add prawns, squid, and sea cucumber, then pour in the sauce mixture and bring to a continuous boil.

3. Add straw mushrooms, choy sum, cauliflower, and snow peas, stirring briefly. Add scallions and celery, cook until cooked through, then pour in the dissolved tapioca starch slurry. Stir until the gravy thickens, mix in sesame oil, and remove from heat. Place the crispy fried noodles on a serving platter, pour the stir-fried seafood and vegetable gravy over top, and serve immediately.