I would say that this is one of my favourite noodles. It is definitely a lot better and healthier than the typical yellow noodles that they have in the market which I avoid even do not eat anymore. Even though the packet says that it is clay pot yee mee, I discover that we do not have to cook it in a clay pot to eat this. A normal non-stick pan or pot will do, even just an ordinary pot will not make this noodles taste any different. This noodles is best cooked wet, meaning with some thick broth instead the drier version of it. The taste is unbelievable and I can eat this more and more and will definitely cook this again in the near future. Do try!Ingredients
1 packet of yee mee
600 gms prawns
1 fish cake, thinly sliced
1 litre prawn stock (stock from the prawns shells and head)
1 litre water
4 garlic, thinly sliced
2 big onions, thinly sliced
1 packet oyster mushroom, cut into thin strips
spring onions, thinly cut
coriander leaves, thinl
y cut1 carrot, roundly cut
fried onions
salt, to taste
black and white pepper, as preferred
1/2 cup of soy sauce
2 table spoon oyster sauce
3 table spoon flour (mix with water)
oil
Methods
1. In a large skillet, heat the oil and put in the onions and garlic. Mix well and stir until golden brown.
2. Add in the prawns and sliced fish fillet and cook well until the prawns are half cooked.
3. Add in the soy and oyster sauce and mix well. Also add in the mushroom and carrots. You can also add in salt and black and white pepper at this stage as well.
4. After a few seconds, pour in the prawn stock and water and let the broth simmer for a few minutes.
5. When the broth is simmering well, put in the dry yee mee and cook until the noodles soften. If there is not enough broth to soften the noodles, you can add in more water.
6. Lastly, add in the flour, spring onions, coriander leaves and fried onions until the broth thickens a bit. If the broth is not thicken, you can add in a little bit more flour.
7. Serve in a serving dish while still hot.
*serves 4-6 people
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