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)

365.92 IU

Saturated Fat (g)

11.66 g

Vitamin D (mcg)

0.53 mcg

Energy (kcal)

594.42 kcal

Fat (g)

41.71 g

Trans Fat (g)

0.26 g

Vitamin B12 (mcg)

0.83 mcg

Vitamin B6 (mg)

0.96 mg

Salt (g)

0.75 g

Folate (mcg)

16.09 mcg

Calcium (mg)

34.41 mg

Zinc (mcg)

3.52 mcg

Monounsaturated Fat (g)

16.93 g

Cholesterol (mg)

200 mg

Iron (mg)

2.45 mg

Selenium (mcg)

38.76 mcg

Vitamin C (mg)

5.04 mg

Fibre (g)

0.1 g

Sugars (g)

0.81 g

Protein (g)

49.86 g

Copper (mg)

0.14 mg

Potassium (mg)

514.78 mg

Total

9.34 g

1801.31 mg

2195.52 IU

69.99 g

3.2 mcg

3566.51 kcal

250.29 g

1.55 g

4.96 mcg

5.78 mg

4.5 g

96.51 mcg

206.44 mg

21.14 mcg

101.6 g

1200 mg

14.69 mg

232.54 mcg

30.21 mg

0.58 g

299.16 g

0.82 mg

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
1.5 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.