• 10 vegetarian Teow Chew balls 素食潮州丸 su shi chao zhou wan (cook in boiling water until float, dish out, drain and set aside)
  • 6 soya nuggets/vegetarian roasted chicken 素香酥鸡 su xiang su ji (defrost)
  • 1/2 yam bean (slice)
  • 2 shiitakes (cut into halves, stir-fry and set aside)
  • 1/2 loaf of vegetarian fish/素食乌柳宜 su shi wu liu yu (slice, stir-fry and set aside)
  • 6 pieces of carrot
  • 8 pieces of dumpling pastry/eggless wonton wrapper 无蛋云吞皮 wu dan yun tun pi  (fold into half round, fry, dish out and set aside)
  • 1/2 cup of ready-made fried shiitake slices/香脆丝 xiang cui si (stir-fry in 1 cup of heated oil; half for soup preparation, half serves as an accompaniment)
  • 2 stalks of coriander (dice)
  • 1 kg of fresh wheat noodles/生面 saang mein


  • 1/2 teaspoon of salt
  • 1/8 teaspoon of vegetarian seasoning
  • some chili sauce or bird’s eye chilies (dice)


  • Wheat noodles = Blanch in boiling water, dish out, drain and set aside.
  • Soup = Prepare 1/2 pot of water, add yam bean slices + stir-fried shiitake slices and oil + carrot slices + stir-fried shiitake pieces + soya nuggets into the pot and simmer for 15 minutes. Add salt + vegetarian seasoning and briefly simmer.
  • Place blanched wheat noodles + cooked vegetarian Teow Chew balls + stir-fried vegetarian fish slices + fried dumpling wrappers + stir-fried shiitake slices + diced coriander in soup bowls. Then, slowly pour the soup over and serve with chili sauce or diced bird’s eye chilies.