• 2 cakes of Cintan Non Fried Broad Noodles
  • 5 pcs Oyster mushroom, soak and cut thinly
  • 5 pcs Shiitake mushroom, soak and cut thinly
  • 2 tsp Corn Oil for frying


  • 400ml Chicken Consommé
  • A dash Yeo’s Dark Soya Sauce
  • ½ tsp Yeo’s Light Soya Sauce
  • 4 tsp Yeo’s Rendang Paste

Garnish: 10 stalks Choi Sum or green leafy vegetable, poached

Braised Mee Pok and Mushroom in Rendang Paste

Serves : 2

Preparation time : 10mins

Cooking Time : 15mins


  1. Poach noodles in hot water for 10 seconds and do a quick rinse with cold water. Set aside.
  2. Heat wok, add oil and mushroom. Stir fry till fragrant.
  3. Add chicken consommé and bring to boil.
  4. Add cooked noodles and seasoning. Mix well and braise the noodles till it’s soft.
  5. Garnish and serve with green leafy vegetables.
Tip: Replace Yeo’s Rendang Paste with Yeo’s Nasi Goreng Paste for an aromatic and spicy flavor.