Name: Yee Mee with Campbell Soup
Ingredients: 2 pieces Yee Mee noodles (or fried egg noodles); Light soy sauce (to taste); Dark soy sauce (to preference); 1 Dash Sesame oil; 1 Dash White pepper; 50 g Chicken fillet (sliced and marinate with soy sauce, pepper & cornstarch); 1 piece Fish cake (sliced); 2 stalks Choy sum (or baby Bok Choy); 5 pieces Shitake mushroom (soaked and sliced thinly); 1/2 can Button mushroom (sliced thinly); 3 cloves Garlic (minced); 1 teaspoon Dark soy sauce; 2 tablespoon Light soy sauce; 1 can Campbell soup (, mushroom or chicken); 1 tablespoon Cornstarch (mix with some water); Salt and pepper (to taste)

Boil a pot of water. Cook the Yee Mee to remove excess oil.
In a casserole, mix well the seasoning for Yee Mee with the cooked noodles. Set aside.
Heat up wok. Add 1 tablespoon oil and add in the garlic. Stir fry until light brown.
Add in shitake mushroom, stir fry until fragrant, next add in chicken fillet.
Fry until chicken is about cooked.
Next add in 1 can of Campbell soup, then add 2 can of water ( soup: water = 1:2 ). Stir well.
Bring the soup mixture to a boil. Add the fish cake and button mushrooms. Add soy and dark soy sauce. Adjust to taste.
Thicken the gravy a little with cornstarch mixture.
Last add in the Choy sum/ Bak Choy. Switch off flame.
Divide the seasoned Yee Mee into plates. Pour the hot gravy over it.
Serve immediately with some cut red chillies/ cut bird’s eye chili.
The thickness of the gravy is on own preference. Some may like thicker sauce or vice versa.

Yee Mee with Campbell Soup