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.
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YouTube link: https://youtu.be/KoNw4NTh_gY
- 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
- 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
Mix all the ingredients for the sauce in a bowl
Wash garlic chives and drain
Cut garlic chives about 3 inches in length
Wash brown beech mushrooms and cut the roots
Wash shiitake mushrooms, cut off stem and slice into thick strips
Select “Saute” mode and add cooking oil
Add chopped garlic and chopped shallots, saute for about 10 secs
Add shiitake mushrooms and stir fry briefly
Pour in the sauce mixture and mix evenly
Add rice wine and chicken stock
Add the dry noodles and water.
Add the brown beech mushrooms
Close the lid and set “Pressure” for 1 min
Quick release and open lid.
Add chives and mix well
Taste and adjust accordingly