Braised Yee Mee

Somewhere in between fried and soupy is braised. The soft and chewy yee mee noodles soak up the flavourful sauce to result in a tasty meal loaded with prawns, fish cake and choy sum!

These braised yee mee noodles are best eaten hot straight from the wok. The noodles are nicely coated in a sauce and some stock which give it it’s flavour. Accompanied with some prawns, fish cake and veggies, it is one of my son’s favourite. The yee mee itself has a soft and chewy texture. This serving is enough for 2 adults and 2 kids or 3-4 adults I reckon.

I slice up some fish cake, garlic and choy sum.  I prepare the sauce and use half a stock cube diluted in water to form the chicken stock. I use about 2.5 – 3 packets of yee mee in this dish. 

Tip:Pour some boiling water over the dried yee mee for ONLY 1 min and drain. You still want some bite in them once they are cooked.

I heat up some oil in a wok and fry the garlic.

I then add in the fish cake and fry for a bit before adding the prawns and frying till they turn pink. In goes the choy sum. 

It’s time now to pour in the chicken stock. The chicken stock will lend much flavour to this noodle dish. 

Lastly add in the softened noodles (see tip above) and the sauce. Using a pair of tongs, I gently toss the noodles so it soaks up all the sauce. Switch off heat and serve with a side of cut chilli if preferred.

Did you try this recipe?

Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.

Braised Yee Mee

Not fried, not soupy but somewhere in between. Welcome to the world of braised noodles.

Equipment

  • Wok

Ingredients
  

  • 2.5 packets dried yee mee I use the WIN brand. Place dried yee mee in pot and pour boiling water. Once softened, drain.
  • 1 cup chicken stock I usually have chicken stock cubes only. So I break off half a piece (keep balance in fridge) and add 250ml hot water. Stir till cube is diluted.
  • 3 cloves garlic minced
  • Sliced Fish cake
  • Prawns
  • Veggie of choice. I use choy sum. I slice up the greens so my kids won't fuss.

Mix together in bowl

  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1 tsp dark soya sauce
  • 1/2 tsp sugar
  • 2 tbsp water

Instructions
 

  • Pour small amount of oil in wok. Add in garlic and saute. Soon after add in fish cake/fish ball and prawns. When prawns are slightly pink, add in veggies. Cook veggies till softened/wilted.
  • Add in chicken stock then yee mee and stir. Add in sauce. Stir again. Let the noodles SOAK up all the sauce. The noodles should be coated well with the sauce. Switch off heat once there is almost no sauce left.
  • Serve hot with sliced chilli or not.

Notes

My usual suspects in this dish are fish cake, prawns and choy sum. You could sub with halved fish balls, pork/chicken slices and such. For the veggies, my go to veggies in this dish and other fried noodle dishes are choy sum. I rid the stalks, and chop up the greens for the benefit of my kids.
  
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