- 100g yee fu noodles
- 3 cloves garlic (chopped)
- 50g yellow chives (cut)
- 1 can straw mushrooms
- 200ml chicken stock
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp sesame oil
- dash of white pepper
1 Bring a pot of water to a boil. Add yee fu noodles and cook until 90% cooked. Drain noodles and set aside.
2 Meanwhile, heat wok till hot, then add oil and swirl. Add garlic and straw mushrooms and stir fry till fragrant. Add chives and stir fry for a while.
3 Add noodles and sauce and combine together till evenly mixed. Cover wok and simmer on low heat for 3-5 minutes, or until desired dryness.
- For a richer flavour, add 1 tsp of cooking wine.
- If you want to add chicken meat, boil chicken breast then tear into shreds and add to noodles in step 3.