Somewhere in between fried and soupy is braised. Make this for the family and I guarantee – you will get many a braise.
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.
You can sub fish cake with halved fish balls as I have done above. Once all your ingredients are ready, it’s just a matter of tossing everything into the wok step by step (oooo baby…).
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
- 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
- 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
- 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.