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Instant Pot Duo Plus Braised Yee Fu Noodles

A simple yet flavourful noodle dish with just 3 main ingredients besides the sauce. This dish is usually served at Chinese Banquets during the end of a ten course dinner and consist of yee fu noodles, straw mushrooms and white chives. For this recipe, I’ve added shiitake and brown beech mushrooms instead of straw mushrooms.

You can also add prawns but do this only at the end together with the chives, after the noodles have been cooked. There is also no need to blanch the noodles for this recipe. 

Cooking this dish with my Instant Pot Duo Plus, an Electric Pressure Multi-Use Programmable Cooker, cuts down the cooking time with only 1 minute of pressure cooking.

Watch my video and see how I cooked this dish with the Instant Pot Duo Plus, now available in Singapore.

Visit bit.ly/IPxShiokmanIG for more info.

To learn how to make this simple but delicious noodles, please click on the image below to view my video tutorial. 

If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

Thank you very much for your support.

YouTube link: https://youtu.be/KoNw4NTh_gY

Instant Pot Duo Plus Braised Yee Fu Noodles
Author: Shiokman Eddie
Ingredients
  • 200 g Yee Fu noodles
  • 150 g garlic chives
  • 200 g fresh shiitake mushrooms
  • 300 g brown beech mushrooms
  • 3 tsp chopped garlic
  • 2 tsp chopped shallots
  • 200 ml chicken stock
  • 100 ml water
  • 100 ml chinese rice wine
  • 2 Tbsp cooking oil
Sauce:
  • 1 ½ Tbsp mushroom sauce
  • 2 Tbsp black vinegar
  • 1 ½ Tbsp soy sauce
  • ½ Tbsp dark soy sauce
  • 1 Tbsp rice wine
  • 1 tsp sesame oil
  • 1 tsp white pepper
Instructions
  1. Mix all the ingredients for the sauce in a bowl
  2. Wash garlic chives and drain
  3. Cut garlic chives about 3 inches in length
  4. Wash brown beech mushrooms and cut the roots
  5. Wash shiitake mushrooms, cut off stem and slice into thick strips
  6. Select “Saute” mode and add cooking oil
  7. Add chopped garlic and chopped shallots, saute for about 10 secs
  8. Add shiitake mushrooms and stir fry briefly
  9. Pour in the sauce mixture and mix evenly
  10. Add rice wine and chicken stock
  11. Add the dry noodles and water.
  12. Add the brown beech mushrooms
  13. Close the lid and set “Pressure” for 1 min
  14. Quick release and open lid.
  15. Add chives and mix well
  16. Taste and adjust accordingly
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