Braised Yee Mee (Improved!)
Home-style one-pot noodles loaded with vegetables and protein in a comforting saucy gravy
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
Notes
Braised Yee Mee - Quick FAQ
1. What is braised yee mee?Braised yee mee is a Malaysian Chinese one-pot noodle dish where crispy wheat noodles are simmered in a savoury gravy with vegetables and protein. 2. Why is braised yee mee so popular for home cooking?
It’s a complete one-pot meal with carbohydrates, protein, and vegetables, uses little oil, and is easy to prepare. 3. What makes this version of braised yee mee better than the original?
This version has a more balanced umami flavour, better noodle texture, and improved ingredient ratios after years of refinement. 4. What noodles should I use for braised yee mee?
Use dried yee mee (wheat noodles specifically made for braising), not egg noodles or vermicelli. 5. What proteins work best in braised yee mee?
Chicken and prawns are the most common combination, but you can use either one on its own if preferred. 6. Why add light soy sauce in addition to dark soy sauce?
Light soy sauce adds savoury depth, while dark soy sauce contributes colour and richness. Together, they balance flavour. 7. Can I skip mushrooms in braised yee mee?
Yes. If shiitake mushrooms are too strong, you can omit them or substitute with milder mushrooms like shimeji. 8. What vegetables are best for braised yee mee?
Choy sum works especially well because it stays crunchy and adds a fresh, vegetal contrast to the rich gravy. 9. How do I make braised yee mee more flavourful without extra oil?
Use multiple umami sources such as soy sauces, oyster sauce, chicken stock, and prawn heads to deepen flavour naturally. 10. Is braised yee mee suitable as a one-pot family meal?
Yes. It’s filling, nutritious, and easy to scale up, making it ideal for family dinners