Step 1

Boil a pot of water. Cook the Yee Mee to remove excess oil.

Step 2

In a casserole, mix well the seasoning for Yee Mee with the cooked noodles. Set aside.

Step 3

Heat up wok. Add 1 tablespoon oil and add in the garlic. Stir fry until light brown.

Step 4

Add in shitake mushroom, stir fry until fragrant, next add in chicken fillet.

Step 5

Fry until chicken is about cooked.

Step 6

Next add in 1 can of Campbell soup, then add 2 can of water ( soup: water = 1:2 ). Stir well.

Step 7

Bring the soup mixture to a boil. Add the fish cake and button mushrooms. Add soy and dark soy sauce. Adjust to taste.

Step 8

Thicken the gravy a little with cornstarch mixture.

Step 9

Last add in the Choy sum/ Bak Choy. Switch off flame.

Step 10

Divide the seasoned Yee Mee into plates. Pour the hot gravy over it.

Step 11

Serve immediately with some cut red chillies/ cut bird’s eye chili.

Step 12

The thickness of the gravy is on own preference. Some may like thicker sauce or vice versa.