Fry Yee Fu (伊府面) Noodle

In this recipe, Yee Fu noodle can be purchased from supermarkets.  They come in dry form, and they are actually deep fried noodle.  Use those that are slim (1-2mm) and slightly flat.  The other type, usually call Yee Noodle (伊面) are a little fatter and round, and these are more suitable for soup based recipe.

You can make a vegetarian version by not using the chicken and fishcake, and add more vegetables like baby corns or bamboo shoots. 

Ingredients (serve 4)

1. 1 packet Yee Fu Noodle (see that it serves 4)
2. 100-200 grams Chicken meat
3. 1 piece fishcake
4. 20 french beans or snow peas
5. 1 carrot
6. 4 dried shitake mushroom
7. 2 garlic minced
8. 1/4 teaspoon Salt
9. 4 tablespoon light soya sauce
10. 1/2 teaspoon sugar
11. 2 tablespoon oil
12. 600 ml water

Method

1. Soak the dry mushroom for 2-3 hours.  Remove stem and slice into thin slices. 
2. Rinse the chicken, cut into thin slices.  Cut fishcake into thin slices.  Either snow pea or French beans, using fingers to break the ends and pull off the fiber that runs along the side of the pod.   If using French beans, wash and cut diagonally into strips.  If using snow peas, you may not need to cut.  Skin and slice the carrot. Minced the garlic.
3. For the health conscious, you may rinsed the noodle with boiling hot water to remove some of the oil from the factory, as Yee Fu noodle are deep fried noodle.  Otherwise, you can skip this step.
4. Heat up a pot or wok.
5. Add oil and minced garlic and fry till fragrant.  Add in chicken and stir fry for 1 minute, add in the rest of the vegetables, mushroom and fishcake and fry for another minute.
6. Add water and all seasoning, Allow to boil, and lower heat to simmer for 1 minute.
7. Add in noodle, and stir till noodle is soften and mixed with the gravy. Cover and allow it to simmer for 5 mins under very low heat. 
8. Serve hot.