Yee Fu Mee


  • Nut free
Braised E-Fu Noodles is a classic dish often served in Chinese home. It's simple, yummy yet easy to make.
  • 20 mins

    Cooking Time

  • Medium


  • 10 mins

    Prep Time

  • 6 People


  • 1 Hong Kong Yee fu mee
  • 1 packet brown shimeji mushrooms
  • 1 bunch yellow chive, cut into 5cm in length
  • 2 tbsp minced garlic
  • 1/4 cup water
  • 2 tsp oil


  • 1.5 tsp Knorr SavorRich Chicken Concentrated Seasoning
  • chicken concentrated seasoning
  • 1 tsp sugar
  • 1 tsp black soya sauce
  • 1 tbsp chinese cooking wine
  • A dash of pepper

  1. To soften yee fu mee, use hot water to quickly rinse it, drain and set aside.

  2. Heat oil in a wok/pan, saute minced garlic until fragrant. Add shimeji mushrooms, cook for 2 minutes.

  3. Add yee fu mee, gently stir and fry it for a minute.

  4. Add yellow chive, stir and combine all the ingredient. Pour all the seasonings with 1/4 cup of water.

  5. Cover the wok/pan with a lid, let it cook for a few minutes until the noodles absorb all the gravy and the yellow chive soften. Taste and adjust the seasonings to your preference. Dish up and serve hot (You may garnish with some coriander). Note: do not stir or cook the noodles too much as it will be over cooked and break easily.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 594.42 kcal
Protein (g) 49.86 g
Sugar (g) 0.81 g
Fat (g) 41.71 g
Fibre (g) 0.1 g

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