By | July 14, 2016

~ Stir-fried Vegetarian Hong Kong Yee Fu Noodles ~

We often see Braised Hong Kong Yee Fu Noodles in the menu at most restaurants serving Hong Kong style cuisine. Never have I imagined that I can actually cooked this particular dish until I attended my first cooking class conducted by the AMC Singapore Director, Madam Annie Ho Siew Wan, whom is also my mentor in my AMC entrepreneurship.

With 20 years of experience and counting, Madam Annie Ho has dedicated herself to her customers and is determined to ensure all her customers are happy customers, equipped with know-how of the AMC products purchased. Hence, the cooking class. She has since opened my eyes in exploring into any Chinese restaurants style cooking. I started to believe with some experiment, any Chinese cuisine is possible with my AMC Premium Cookware System.

I learnt the dish just in time to cook it on National Day for a muffin baking session for kids cum gathering with an old time friend and her family, whom are vegetarian. I am sure that everyone, young and old, will enjoy all the healthy cooking to be prepared for the gathering that day. We will surely have great catch up while the kids take back some muffins baking memories with them. It will be a public holiday well spent. I reckoned food never fail to bring people closer together.

In all the conventional ways for stir-frying noodles, we have to add oil to stir-fried dishes, so that food does not stick to the cookware used. Some have to add more oil when the noodles started to show sign of sticking. As I emphasise a lot on cooking fatless, I do not have to add oil to most of my cooking, including my stir-fried noodles. Stir-fried noodles without oil taste “real”, which means the dish cooked has a great origin taste of its ingredients. Hence, the noodles turn out flavourful without having to add much seasoning to it. Most importantly, I am able to cut down my oil consumption dramatically. Imagine stir-frying all kinds of noodles for a lifetime.

In this recipe, I have slightly modified the original recipe. I am sharing the recipe without garlic and onions to cater to vegetarians whom may not include them in their deity either due to religion or dietary habit reasons. With or without them, this Stir-fried Hong Kong Yee Fu Noodles is so healthy to consume without tolerating the taste goodness of a noodle dish, while very easy to cook. I simply arrange all ingredients in a pan, pour in the gravy, turned on an automatic mode and set to cook for 1 minute. The smart AMC Automatic Cookware System will automatically cook at the temperature of 98°C. Sit back, relax and just keep an ear on the beeping signal which indicates cooking is over. Simply stir all ingredients well and serve. Every bit of the ingredients will be well cooked through.

Stir-fried Vagetarian Hong Kong Yee Fu Noodles Recipe (Serves 4) :

  1. 200 grams pack Hong Kong Yee Fu Noodles (soak till soft approx. 10 minutes & drain)
  2. 1 large Carrot (thinly stripped/shredded)
  3. 250 grams pack Shitake Mushrooms (thinly sliced)
  4. 200 grams pack Bean Sprouts (rinsed)
  5. 80 grams pack Spring Onion (cut into 1 inch long)
  6. 2 tablespoons Vegetarian Oyster Sauce
  7. 200ml of Water

AMC Healthy Cooking Method :

  1. Add stripped carrot, followed by sliced mushrooms, soaked & drained HK Yee Fu noodles, bean sprouts and spring onions into the 28cm Hot Pan unit.
  2. Switch on Navigenio to automatic mode “A”. Turn on Audiotherm and attach it onto the lid knob indicating 80°C or “Carrot Window” and set 1 minute to cook.
  3. When Audiotherm beeps, turn off both Navigenio & Audiotherm. Remove lid, stir well and serve.

Tips : No cooking oil is required. The noodles will not stick to the pot/pan unit as they are cooked under the precise heat with temperature of 98°C with sufficient liquid/moist regulated in the uniquely designed AMC pot/pan units.

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Soak HK Ee Fu Noodles till soft (about 15 minutes).

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Add carrot at the bottom most of the Pan unit, followed by the Shitake mushrooms.

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Add noodles to the Pan unit.

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Layer bean sprouts onto the noodles.

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Finally, top the spring onion on the bean sprouts and add diluted sauce in water to the pan.

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Cover Pan unit and set for 1 minute to cook on Automatic mode.

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Stir well before serving.

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Take a closer look at the beautiful Vegetarian Hong Kong Ee Fu Noodles ready to be served warm.

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