YEE MEE NOODLES

   
     Yee Mee is a delicious soupy noodles recipe prepared with Egg Noodles or Yi Mein, a variety of Cantonese Egg Noodles prepared with Wheat Flour. These Egg Noodles have a wonderful yellow colour and a chewy texture. Yi Mein can be cooked in different ways, first, the Noodles have to be cooked, then they can be converted into any dish of your choice, Stir-fried Yee Mee, Claypot Yee Mee, Sizzling Yee Mee, Cantonese style Fried Yee Mee Soup etc.,
     Yee Mee is a popular Hawker Centre Dish commonly served as Claypot Yee Mee/Sizzling Yee Mee.  It is a common dish in most Malaysian Food Courts. Sizzling Yee Mee with Braised Chicken and Mushrooms is one of my favourite Noodle dishes.  Whenever we visit a Food Court, I used to order Sizzling Yee Mee. It was one of my initial adventure into Malaysian soupy Noodle, but only next to Keow Teo Basah. With the adventurous tasting trials of new dishes, in the long run, I evolved from one dish to other experimenting new tastes & dishes.  Malaysia is in no short of versatile Dishes & Cuisines
     Though I do not frequent Sizzling Yee Mee at Food Courts these days, I have learnt to prepare it at home except for the Sizzling Hot Plate.  I cook it in a pan, braising the Meat and Mushrooms in a Soup Base.  I directly add Yee Mee to the Soup Base.  We at home prefer a slightly crunchy textured Yee Mee Noodle in the Soup.  If you prefer a soft and chewy texture, blanch the Noodles in hot boiling water, drain and then add it into the Soup.  Both ways this Yee Mee Noodles recipe tastes great.  As such Yee Mee is a complete meal, if you prefer can serve poached Eggs along with this soupy Noodles.

Cuisine - Cantonese, Hong Kong, South East Asian
Course - Main Course
Recipe Type - Soup
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Marination Time - 30 - 45 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO COOK YEE MEE NOODLES

INGREDIENTS :

Yee Mee Noodles/Fried Egg Noodles - 4 Pieces
Bunapi/Enoki Mushrooms - a small Bunch
Bok Choy/Choy Sum/Mustard Greens - few Stalks

To Marinate :

Chicken/Prawns - 3/4 Cup
Shitake Mushrooms - 5-6 Pieces
Shao Xing Wine/White Wine Vinegar - 1 Tbspn
Light Soy Sauce - 1/2 Tbspn
Dark Soy Sauce - 1/2 Tbspn
Oyster Sauce - 1/2 Tbspn
White Pepper Powder - 1/2 Tspn
Sesame Oil - 1 Tspn
Salt - a Pinch

For the Soup Base :

Oil - 1 Tbspn
Garlic - 5-6 Cloves
Ginger - 1/2" Piece
Dry Red Chillies - 1 No.
Chicken Stock - 11/2 Cup
Water - 1/2 Cup
Shao Xing Wine/White Wine Vinegar - 1 Tbspn
Light Soy Sauce - 1/2 Tbspn
Dark Soy Sauce - 1 Tbspn
Oyster Sauce - 1/2 Tbspn
Sesame Oil - 1/2 Tspn
White Pepper Powder - 1/2 Tspn
Salt - To Taste

To Glaze:

Corn Starch - 1 Tbspn
Water - 1/2 Cup

METHOD :

Preparation :

• Soak the Dry Shitake Mushrooms in boiling water for 10-15 Minutes.
• Drain and discard the water used for soaking the  Shitake Mushrooms.
• Cut the Shitake Mushrooms into quarters and keep it aside.
• Clean, wash and cut the Chicken into small pieces.
• If using Prawns, Deshell, Devein and clean the prawns before using it.
• Marinate the Shitake Mushrooms & Chicken Pieces/Prawns with the ingredients mentioned under  'To Marinate' and leave it aside for about 30-45 Minutes.
• Grate/slightly crush the Ginger and extract the Ginger Juice from it.
• In a small Bowl, Mix the extracted Ginger Juice along with the Shao Xing Wine and keep it aside.
• Finely chop the Garlic Cloves.
• Deseed the Dry Red Chillies, thoroughly wash them and cut it into 4-5 pieces.
• Mix the Corn Starch along with few teaspoons of cold water without any lumps and keep it aside.

For a detailed Recipe on HOW TO MAKE CHICKEN STOCK, Click here...

 

For Yee Mee :

• Heat Oil in a Pan and saute finely chopped Garlic cloves along with Dry Red Chillies until fragrant.
• Add the Marinated Shitake Mushrooms & Chicken Pieces/Prawns to the above and cook on a high flame for few minutes.
• Stir Fry until the Chicken Pieces/Prawns are half cooked.
• Pour in the Chicken Stock, Ginger & Shao Xing Mixture and mix well.
• Add the Light Soy Sauce, Dark Soy Sauce, Oyster Sauce to the Soup Base along with some Water and give a quick stir. 
• Add White Pepper Powder and Salt to the Soup Base.
• Allow the Soup Mix to Boil on a high flame.
• Lower the flame and cook for another 5-10 MInutes until the Chicken Pieces/Prawns are well cooked.
• Add the Yee Mee into the Boiling Soup Base and cook until the Noodles are done.
• Pour in the Cornstarch Mixture and give a quick stir.
• Allow the mixture to boil for few minutes.
• Can add some water, if you prefer Yee Mee to be Soupy.
• Finally, Add few Bunapi/Enoki Mushrooms and few stalks of Bok Choy/Choy Sum/Mustard Greens to the Yee Mee.
• Cook on high flame for a minute.
• Switch off the flame and serve Yee Mee Noodles hot.
• Can serve Yee Mee along with Poached Eggs.

NOTES:

• I have added the Yee Mee directly into the Soup Base.  This will yield a slightly crunchy textured Yee Mee.
• Alternatively can pre-cook the Yee Mee in lots of Water, drain the water and then serve it along with the Soup Base. 
• If you do not prefer a spicy Yee Mee, can avoid adding the Dry Red Chillies to the recipe.
• The Sauces added into the soup has lots of sodium in it. So adjust the Salt accordingly.  
• Adjust the consistency of the Yee Mee to suit your preference.
• I have used Deep Fried Egg Noodles - Yee Mee in this recipe.