Photo Recipes

Ingredients :

1 pkt Yee Fu Noodles

1 can Straw Mushrooms & Clear Chicken Broth

50 gm White Chives

Shitake Mushroom, soaked in hot water & sliced
2 tbsp Black Vinegar
2 tbsp Chinese Rice Wine
1 tbsp Light Soya Sauce
1 tbsp Dark Soya Sauce
1 tbsp Mushroom Sauce
1 tbsp Sesame oil
1 tbsp Light Soya Sauce

Method :

Step 1 : Pour the whole can of chicken broth into a bowl & add in the vinegar, wine, sauces & oil. Add pepper to taste & mix all thoroughly.

Step 2 : Boil the whole packet of the Yee Fu noodles for 3 minutes.

Step 3 : At the same time, heat up the wok & fry some chopped garlic with the sliced shitake mushrooms & stir fry for a while.

Step 4 : Add in the straw mushrooms & the chives which had been cut into 2 inches length & stir fry for about a minute.

Step 5 : Pour in the bowl of chicken broth mixture & let it boil.

Step 6 : Add in the almost cooked noodles & mix everything well & let it simmer for about 2 mins for the noodles to absorb all the flavours from the broth mixture.

Carefully transfer to a serving dish & garnish with corriander leaves – parsley.

This entry was posted on Thursday, July 13th, 2006 at 9:36 am and is filed under Meals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.