Braised Yee Mee
Home-style noodle dish loaded with vegetables and protein in a comforting saucy gravy
Equipment
- wok
Ingredients
- 1 1/2 noodle cakes (see notes)
- 2 tbsp cooking oil
- 4 cloves garlic, diced
- 50g boneless chicken meat, cubed and seasoned with salt
- 80g prawns, seasoned with salt
- 3 dried shitake mushrooms, rehydrated - keep water.
- 1/2 cup cabbage, thinly shredded
- 1/4 carrot, julienned
- 1 1/2-2 cups water or stock, including water from soaking mushrooms
- 1 tbsp oyster sauce
- 1/2 tbsp dark soya sauce
- pinch of white pepper
Instructions
- Heat up oil in wok. Add in chicken and spread out on the wok. Chicken takes longer to cook, so best to add it in first.
- Put in chopped garlic, julienned carrots and cabbage. Adding the carrots in early, at this stage, helps flavour the oil. Add shrimps.
- Add dark soya sauce, oyster sauce, salt and pepper and stir to mix evenly. Now add water to form gravy. Start with 1 cup first.
- Add noodles. Press the noodle cakes gently and break them up with your spatula (wok chan).
- Once noodles are soft enough, serve up!
Notes
Braised Yee Mee — Quick FAQ
Cabbage, carrots, choy sum, mushrooms, bean sprouts, or leftover veggie scraps. 3. What proteins can I add?
Chicken, prawns, tofu, fishballs, sliced pork, or egg. 4. How do I keep the noodles from getting soggy?
Simmer just until softened, then turn off the heat. The gravy will thicken on its own. 5. Can I make this vegetarian?
Yes — use tofu/mushrooms and vegetarian oyster sauce. 6. Can this recipe vegan-ized? Yes! Just replace prawn/chicken stock with vegetable stock, and add more mushrooms, carrots and cabbage in place of the meat. You can also use vegetarian oyster sauce. 7. Do I really need to add stock or will water do? In this video, I used prawn stock since I make large batches of this ahead of time. However, if you don't have the time, you can use stock cubes or even just water as the vegetables, meat and sauces will contribute enough flavour to the dish. 8. Can I add an egg at the end of the cooking process to get a more "wat tan hor" kind of sauce? Yes, just turn off the stove when you do that. The heat from the noodles is enough to cook the egg.
- What type of noodles can I use?
Any yee mee works — baked, organic, or pumpkin yee mee for a healthier twist.
Cabbage, carrots, choy sum, mushrooms, bean sprouts, or leftover veggie scraps. 3. What proteins can I add?
Chicken, prawns, tofu, fishballs, sliced pork, or egg. 4. How do I keep the noodles from getting soggy?
Simmer just until softened, then turn off the heat. The gravy will thicken on its own. 5. Can I make this vegetarian?
Yes — use tofu/mushrooms and vegetarian oyster sauce. 6. Can this recipe vegan-ized? Yes! Just replace prawn/chicken stock with vegetable stock, and add more mushrooms, carrots and cabbage in place of the meat. You can also use vegetarian oyster sauce. 7. Do I really need to add stock or will water do? In this video, I used prawn stock since I make large batches of this ahead of time. However, if you don't have the time, you can use stock cubes or even just water as the vegetables, meat and sauces will contribute enough flavour to the dish. 8. Can I add an egg at the end of the cooking process to get a more "wat tan hor" kind of sauce? Yes, just turn off the stove when you do that. The heat from the noodles is enough to cook the egg.