Braised Noodles/Mun Yee Mee Recipes

We Chinese love our noodles. There are days where we can eat noodles for all 3 meals, breakfast, lunch and dinner. In fact, if you have tried Chinese noodle, you will know that there are many different types of noodles and ways of preparation according to your preference. Chinese noodles are easily available now in most supermarkets. There is one noodle which I can’t find here is ‘Yee Mee’. I will always bring some back here when I visit Malaysia but guess what. I’ve found it in New York and I bought a few packets of it when I last visited. Yee Mee is fried to crispy brown. Since it is fried, this noodle creates a nice aroma and flavorful taste when cook.

I usually like to cook Cantonese style with it and another style is Mun Yee Mee. Mun means simmer or braised in Cantonese. So this yee mee is braised in sauce until it is soft and the noodles absorbed all the wonderful flavor of the sauce.

Ingredients:

2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste

1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.