Stir-fried Hongkong Yee Foo Mee with Shrimps & Vegetables

How do you normally prepare your noodle dish? Do you opt for the use of the wet and fresh type or the fried, dried and pre-packed one? I recently found a good brand of the latter in the supermarket -Hong Kong Yee Foo Mee. This is the flat egg noodles that is the counterpart in Chinese of Linguine Pasta. Just like any other noodle, it can be prepared either in soup or dry. Recently, the dinner at home became another one of those days where I simply can't figure out what to stir in the kitchen. A close examine of the pantry lead me to this dish. Again, this is another quick fix meal. No sophistication in ingredients neither any complexity in the preparation. My kids enjoyed the smooth texture of the flat noodles. Likewise, it blended well with the taste of kangkong and dried shrimps. For more variety in taste, mushrooms can be added if you like.


What you need:

200g pack Hongkong Yee Foo Mee (noodles), 1/2 cup dried shrimps (washed with water), 1/2 cup baked or roasted cashew nuts, 1 med size carrots (julienne), 1 bunch of kangkong (trimmed and cut), 1 small onion (chopped), 5 cloves garlic (chopped), 1/2 cup water, 2-3 tbsps soy sauce, 2 tbsp canola oil, salt & pepper to taste

How to make:

Cook noodles in boiling water for 2-3 minutes or until done. Drain and set aside. Saute onion and garlic in canola oil until fragrant. Add in shrimps and saute for 1 minute. Add in kangkong and carrots and stir-fry for 1-2 minutes. Add in soy sauce and water. Allow to boil. Season with salt & pepper. Add in noodles and cashew nuts. Stir well and serve.

From our table to yours, this noodle plate will likewise travel to Presto Pasta Night which is being hosted this week by Daphne of More Than Words.