Here’s a local favourite – Cantonese yee mee!
Personally, Max prefers Cantonese ying yong (bee hoon with kueh teow) but we couldn’t find kueh teow during our grocery run. Nevertheless, yee mee is a good option as it is easy to find, lasts very long in the pantry, and requires no cooking at all.
A favourite at local sai chows
You’ll usually find this dish at local Chinese sai chows and dai chows – literally translate to small fry and big fry from Cantonese – and is quite a favourite among Malaysians. People usually order this alongside other popular noodles dishes – i.e. Hokkien mee, loh mee – and fried rice.
This dish is super easy to cook at home – you’ll get a nice savoury sauce with eggy strands complemented by prawns and marinated meat slices.
Key Steps in Pictures
* The sauce is originally for our Cantonese Ying Yong recipe. The yee mee we used is already quite salty – so we advise to cut down the seasoning from the recipe. Instead of two tablespoons of sauce, we suggest maybe 1 or 1.5 tbsp.
* Adjust the thickness of your gravy with water and cornstarch. However, a little bit more water is usually needed although it might look like too much in the wok. We recommend at least 1 cup of water per serving. You can cook the yee mee as well when putting the seasoning to soften the noodles and adjust the taste if you like.
* Turn off the heat before you crack the egg into the wok. And gently swirl it around to get that nice eggy strands.
* You can cook your prawns separately and add it later if you prefer your prawns to be more succulent.
* Ingredient list is for 2 portion, but cooking instructions are for 1 portion.
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Cantonese Yee Mee [Recipe]Course: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy
A favourite noodle dish you can find at most local Chinese restaurants.
2 pieces of yee mee (about 80g each)
8 garlic cloves, chopped
200g chicken or pork, sliced (marinated with 3tsp soy sauce, 2 pinches of salt, 1 tbsp Shaoxing wine, 1 tbsp sesame oil)
6-8 prawns, peeled
1-2 fish cakes, sliced
2-3 stalks choy sum, cut to 2″ length
2 cups of water
2 tbsp corn starch mixed with 4 tbsp water
- Sauce (mixed together prior to cooking)
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp Shaoxing wine (optional)
Dash of salt and pepper
- Heat up oil in pan/wok. Saute garlic until fragrant and add meat slices. Stir fry until meat is 80% cooked and add prawns and fish cakes.
- When prawns are cooked, add water 1 cup water and choy sum. Let the water simmer and add corn starch mixture to get desired consistency. (You may add the yee mee here is you like to soften up the noodles).
- Add 1-2 tbsp of mixed sauce. Taste to adjust.
- Turn off heat and crack egg into the middle of the wok. Slowly swirl the egg around to get the egg strands. Pour gravy over noodles and serve.
- Ingredient list is for 2 portions. Cooking instructions are for 1 portion. Adjust accordingly.
- The sauce is originally for our Cantonese Ying Yong recipe. The yee mee we used is already quite salty – so we advise to cut down the seasoning from the recipe. Always taste to adjust seasoning.
- Adjust the thickness of your gravy with water and cornstarch. However, a little bit more water is usually needed although it might look like too much in the wok. We recommend at least 1 cup of water per serving.
- * You can cook your prawns separately and add it later if you prefer your prawns to be more succulent.