Go Back

Braised Yee Mee

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


  • Wok


  • 2.5-3 packets dried yee mee I use the WIN brand. Place dried yee mee in pot and pour boiling water ONLY for 1 min then 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


  • 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 or use a pair of tongs and gently toss noodles. 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.


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.