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YEE FU MEE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

1.56 g

Sodium (mg)

300.22 mg

Vitamin A (IU)

373.92 IU

Saturated Fat (g)

11.66 g

Energy (kcal)

594.42 kcal

Fat (g)

41.71 g

Trans Fat (g)

0.24 g

Salt (g)

0.75 g

Calcium (mg)

34.41 mg

Monounsaturated Fat (g)

16.93 g

Cholesterol (mg)

200 mg

Iron (mg)

2.45 mg

Vitamin C (mg)

5.04 mg

Fibre (g)

0.1 g

Sugars (g)

0.81 g

Protein (g)

49.86 g

Potassium (mg)

514.78 mg

Total

9.34 g

1801.31 mg

2243.52 IU

69.99 g

3566.51 kcal

250.29 g

1.44 g

4.51 g

206.44 mg

101.6 g

1200 mg

14.69 mg

30.21 mg

0.58 g

4.84 g

299.16 g

3088.71 mg

  • 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 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.