Yee Kang Noodle

Friend of mine cooked this for us to MAKAN ! It was delish but a lil too heavy due to the starchy soup.

The ingredient is easy to buy and cook.

Crab - Mud Crab - shelled and remove felsh

Sole Fish - debone and slice

Chinese Black Mushroom - slice ( soaked if dried )

Ginger - slice

Oyster sauce

Sesame Oil

Dark Soya Sauce

Chinese Black Vinegar

Garlic - chopped

Chilli - chopped ( we used bird eye chilli )

Corn Starch

Salt and Pepper


Noodle - we used Hock Chew / Foo Chow noodle which he bought from the wet market FRESH! or u can use whatever noodle u wish. Shall i try fresh pasta next ?

Use the crab shell and fish bone to make stock with carrot and onion for extra natural sweetness. U may add some ginger to reduce the fishy taste.

Sauteed Garlic and Ginger slice till fragrant. Remember to add garlic last as it burns early. Then add the crab meat and sliced fish with the mushroom and sauteed for about 2 - 3 minutes. Add in stock. Bring to a boil and then lower heat to simmer for another 5 minutes. Season with black vinegar, dark soy sauce, oyster sauce and salt and pepper.

Dump in the corn starch mixture ( starch + water = abt 1:1 ratio ). Adjust the thickness required similar to Cantonese Hor Fun ( Wat Tan Hor ). Beat up the egg and stir into soup. Drizzle some sesame oil .

To serve, boil noodle, add whatever topping required, we use left over chicken to make shredded chicken and beansprout and topped them with julienne carrot and lots and lots of coriander. Place in a bowl and topped with soup.

Serve with chopped garlic and chilli soaked in black vinegar. Delish !

You can also use prawn as your condiment and use the shell for stock too. Be prepare to stand by a hand towel as you will definitely PERSPIRE..................

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