This is the first dish Alex’s mom Ang Geng Ngo taught her to make. It’s easy, tasty, and a great way to use up any bits and bobs in the fridge and freezer. A little nub of carrot, a wilting half-head of cabbage, the last dregs of a bag of fishballs—anything that you think will taste good with saucy noodles will go well in this dish. You can deep-fry fresh wantan noodles but Alex makes it even simpler by using easily available pre-fried yee mee.
Braised yee mee
by Ang Geng NgoThis is the first dish Alex’s mom Ang Geng Ngo taught her to make. It’s easy, tasty, and a great way to use up any bits and bobs in the fridge and freezer. A little nub of carrot, a wilting half-head of cabbage, the last dregs of a bag of fishballs—anything that you think will taste good with saucy noodles will go well in this dish. You can deep-fry fresh wantan noodles but Alex makes it even simpler by using easily available pre-fried yee mee.
Servings: 2
Prep time: Quick
Servings: 2
Prep time: Quick
Ingredients
2 tbsp cooking oil
50g boneless chicken meat, cubed and seasoned with salt
4 cloves garlic, peeled and diced
3 dried shitake mushrooms, rehydrated and thinly sliced (reserve the water)
¼ carrot, julienned
½ cup cabbage, thinly shredded
80g prawns, cleaned and seasoned with salt
½ tbsp dark soy sauce
1 tbsp oyster sauce
Salt to taste
Finely ground white pepper to taste
350-500ml water or stock (including water reserved from soaking mushrooms)
2 pre-fried yee mee noodle cakes
Directions
- In a medium wok, heat the cooking oil over medium flame. Once the oil begins to shimmer, add the chicken, spreading it out to sear evenly, 3-5 minutes.
- Once the chicken has browned, add the chopped garlic, sliced shiitake mushrooms, julienned carrots, and shredded cabbage to the wok. Stir evenly then add the prawns and stir once more.
- Add dark soy sauce, oyster sauce, salt, and white pepper directly to the contents of the wok. Stir well to mix evenly.
- Begin making the gravy with the water/reserved mushroom soaking liquid. Pour about 250ml (1 cup) to the wok first, stir, then add the noodle cakes. Press the noodles gently and break them up with the spatula so that they soak up the gravy. Add more water if the noodles are too dry, until it reaches your preferred consistency.
- Once noodles are pliable, turn off the heat and serve immediately.
Ingredients
2 tbsp cooking oil
50g boneless chicken meat, cubed and seasoned with salt
4 cloves garlic, peeled and diced
3 dried shitake mushrooms, rehydrated and thinly sliced (reserve the water)
¼ carrot, julienned
½ cup cabbage, thinly shredded
80g prawns, cleaned and seasoned with salt
½ tbsp dark soy sauce
1 tbsp oyster sauce
Salt to taste
Finely ground white pepper to taste
350-500ml water or stock (including water reserved from soaking mushrooms)
2 pre-fried yee mee noodle cakes
Directions
- In a medium wok, heat the cooking oil over medium flame. Once the oil begins to shimmer, add the chicken, spreading it out to sear evenly, 3-5 minutes.
- Once the chicken has browned, add the chopped garlic, sliced shiitake mushrooms, julienned carrots, and shredded cabbage to the wok. Stir evenly then add the prawns and stir once more.
- Add dark soy sauce, oyster sauce, salt, and white pepper directly to the contents of the wok. Stir well to mix evenly.
- Begin making the gravy with the water/reserved mushroom soaking liquid. Pour about 250ml (1 cup) to the wok first, stir, then add the noodle cakes. Press the noodles gently and break them up with the spatula so that they soak up the gravy. Add more water if the noodles are too dry, until it reaches your preferred consistency.
- Once noodles are pliable, turn off the heat and serve immediately.
