Yee Mee with Campbell Soup

Huang Kitchen by Angie Liew


Noodle symbolizes ‘long life’ or longevity to the Chinese. This is mainly because it is lengthy. A noodle dish is very often served during wedding or birthday celebrations. Noodles can be served in many ways: we can have it fried, soup or with gravy over it. This dish ( Yee Mee with Campbell soup) is specially dedicated to my daughter Miko. A standby quick meal she can easily dish up if she is rushing to university and no time to cook in Singapore. This dish is also for fans of Campbell soup. Only difference is it’s done the Asian way.


  • 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


  1. 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....
  2. Get the full instructions at Huang Kitchen by Angie Liew
Yee Mee with Campbell Soup

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Angie Liew