food

Simple stay-home recipes: Instant noodles Yu Sheng

Last Updated: February 2, 2021

Written by Felicia Koh

The Year of the Ox is fast approaching. Like me, if you are busy rounding up some of the best deals to welcome the Lunar New Year, why not check out our list of CNY 2021 options? Snacks, elegant restaurant dinners and takeaway alternatives—name it and we’ve got you covered. 

Top view of instant noodle yu sheng

Otherwise, if you still think that our selection of yu sheng is not what you are looking for, you are in for a treat. Presenting to you SethLui.com’s very own rendition of this traditional dish—the Instant Noodles Yu Sheng

This 2021, even with a tight wallet, toss to the brand new year with this fuss-free, easy-to-prepare dish that will guarantee a whole lot of fun in the kitchen. Now, let the cooking begin.

Ingredients

Ingredients for Instant Noodles Yu Sheng
  • 3 packets of chicken-flavoured instant noodles 
  • 3 packets of dry instant noodles (i.e. Indomie, Samyang)
  • 1 cucumber 
  • 1 carrot 
  • 150g – 200g chicken breast 
  • 3 eggs
  • Olive oil 
  • Salt 
  • Lime (optional) 
  • Chilli/paprika powder (optional) 

Ready-made Toppings

  • Pork Floss
  • Bak kwa, sliced thinly 
  • Toasted sesame seeds
  • Ground peanuts
  • Fried Shallots 

Tools

  • Pot 
  • Frying pan
  • Strainer
  • Knife and chopping board 
  • Vegetable shredder 
  • Tongs 

Recipe Preparation 

Preparation time: 20 minutes; Cooking time: 15 minutes
Feeds six to eight

Toppings

  • Rinse cucumber and carrot. Remove the skin of the carrot and using a shredder, shred cucumber and carrots into thin shreds. Alternatively, you can purchase ready shredded vegetables for lou hei available at major supermarkets. 
  • Poach chicken breast in boiling water seasoned with a pinch of salt. Cool the chicken breast after it’s fully cooked and break them into shreds.
  • In a bowl, crack the eggs and ensure that the egg mixture is whisked evenly with a pinch of salt and pepper. 
  • In a hot non-stick pan, pour the egg mixture and swirl to ensure that the pan’s surface is coated with a thin layer of egg. Flip when the omelette sets on one side and ensure that both surfaces are golden brown before cutting them into thin slices. 

Base

  • Blanch the noodles in boiling water for approximately 2 – 3 minutes. Drain the noodles off hot water and rinse it with cold water.
  • Seasoned the noodles with the dry instant noodles seasoning and oil. Mix well. 

Sauce

  • Empty the chicken seasoning into a bowl and dissolve it in hot water. Start off with 80ml of hot water and adjust accordingly to your preference. Feel free to add a squeeze of lime or a dash of chilli powder if you prefer your sauce to be tangy or spicy.

Recipe in pictures

Toppings

Picture of shredded cucumber and carrots

Step 1: Rinse cucumber and carrot. Remove the skin of the carrot and using a shredder, shred cucumber and carrots into thin shreds. Alternatively, you can purchase ready shredded vegetables for lou hei available at major supermarkets. 

Step 2: Poach chicken breast in boiling water seasoned with a pinch of salt. Cool the chicken breast after it’s fully cooked and break them into shreds.

Picture of egg omelette

Step 3: In a bowl, crack the eggs and ensure that the egg mixture is whisked evenly with a pinch of salt and pepper. 

Step 4: In a hot non-stick pan, pour the egg mixture and swirl to ensure that the pan’s surface is coated with a thin layer of egg. Flip when omelette sets on one side and ensure that both surfaces are golden brown before cutting them into thin slices. 

Base

Picture of a pot of noodles in boiling water

Step 1: Blanch the noodles in boiling water for approximately 2 – 3 minutes. Drain the noodles off hot water and rinse it with cold water.

Step 2: Seasoned the noodles with the dry instant noodles seasoning and oil. Mix well. 

Sauce

Picture of powder

Step 1: Empty the chicken seasoning into a bowl and dissolve it in hot water. Start off with 80ml of hot water and adjust accordingly to your preference. Feel free to add a squeeze of lime or a dash of chilli powder if you prefer your sauce to be tangy or spicy. 

Picture of Top view of instant noodle yu sheng with condiments

Here you have it, your very own instant noodles yu sheng. This rendition of yu sheng sure brought back memories of my university days as it was THE yu sheng that we would prepare during Chinese New Year dinners back when I was staying in hall. 

Since none of us was fans of raw vegetables, instant noodles naturally became a satisfying and cheap replacement—the perfect alternative back then since we were all poor university students. 

Instant Noodles Yu Sheng 12

Affordability aside, the best part of this instant noodle yu sheng is its versatility. Let your culinary creativity flow as you mix and match different toppings to complement the flavours of your instant noodles. 

For a Korean-inspired yu sheng, replace the bak kwa, pork floss and shredded chicken with a handful of kimchi, bulgogi and blanched spinach. These ingredients make for a refreshing bibim-guksu (mixed noodles) alternative that will bring about some flare to your Chinese New Year celebration.

Instant Noodles Yu Sheng 15

If you have tried your hands on this instant noodle yu sheng let us know what you think about it. We would love to know what other modifications you did to make your family lou hei a special one!

Expected Damage: S$20 – S$25 per portion (feeds six to eight pax)

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