Would you believe that braised yee mee is the most popular recipe on Cook with Ipohbunny?
Yes, by a mile.
I shouldn’t be too surprised, come to think of it. Braised yee mee checks all the boxes of home cooks seeking something simple, healthy yet tasty for their family:
- It’s a one-pot meal
- You have vegetables, protein and carbs in one dish
- It uses relatively little oil because no deep-frying is involved.
So I recently cooked braised yee mee for me and hubs again. Only this time, I have the benefit of FOUR extra years of cooking experience.
And those years paid off.
This improved braised yee mee is the tastiest version of the dish I’ve made so far.
Everything was just on point: the umami balance, the softness of the noodle texture, the quantity of ingredients (in the past I’d put too many prawns or too little chicken).
Today, perfecto.
So here I would like to announce my NEW braised yee mee recipe.
The base ingredients are pretty much the same. The noodles, the proteins, and some of the basic sauces.
How my improved braised yee mee differs from version 1
1) I removed the shitake mushrooms because I find the taste too “mushroomy” for my liking. Instead, I go without it, or replace it with shimeji mushrooms.
2) I added light soya sauce. So the recipe has a total of 5 umami agents: light soya sauce, dark soya sauce, oyster sauce, salt and chicken stock. Plus I add prawn heads, so if you consider that an umami agent, then we have six! OMG!
3) I used choy sum instead of cabbage. The type of vegetable is entirely optional of course but I find that choy sum gives more crunch and has a more vegetal flavour which makes the whole thing less “sweet” (a good thing). It could be all in my imagination but anyway, today’s braised yee mee ROCKED.
Oh and of course, the recipe incorporates my mum’s special hack which saves you a TON of time (read the recipe *wink*)
Because I was feeling extra, I scattered fried garlic nibs leftover from another dish on top. Wah, syiok!!
Okok enough with the chit chat and on to the recipe. Let me know what you think!
Check out my other one-pot meal recipes here.
Braised Yee Mee (Improved!)
Equipment
- Wok, spatula, chopping board, knife
Ingredients
- 2 yee mee noodle cakes
- 2 tbsp cooking oil
- 50g chicken thigh, roughly diced
- 4 cloves peeled garlic, roughly diced
- 3 shallots, roughly sliced
- 5 prawns (heads on)
- 1/2 small carrot, cut into rounds
- 1 tbsp light soy sauce
- 1 1/2-2 cups chicken stock
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- salt to taste
- 1 small bunch choy sum, cut into 2.5-inch soldiers and separated stems and leaves
- Sambal belacan to serve
Instructions
- Heat up oil. Add chicken and spread out on wok to sear. Chicken takes longest to cook among the ingredients so add it before other ingredients.
- Put in onions, carrots and garlic - in that order. Garlic cooks faster than onions and you don’t want it to burn, that’s why we add that last.
- When chicken acquires some browning, add shrimp, heads and all.
- When the prawns are nearly cooked, i.e. they have lost their pinkness, add chicken stock.
- Add dark soya sauce, oyster sauce and soy sauce.
- Stir to mix evenly and form a gravy.
- This is where my recipe differs: Most people blanch the yee mee in boiling water first. No need. Add the yee mee noodle cakes directly to the wok and press them down gently to soak them in the hot liquid. Then overturn the cakes and do this to the other side. The heat will soften the noodles naturally.
- Add more chicken stock if necessary. There should be enough gravy to be visible, yet not so runny. This is something you'll learn to recognise with time and experience.
- Add vegetable stems, followed by the leaves. Taste for seasoning and add salt if necessary.
- Once noodles are soft enough, serve up. The noodles pair really well with sambal belacan