Cantonese Yee Mee: Chinese Style Noodles Simplified

Making Cantonese Yee Mee might seem like a culinary revelation (MEE SIAM), but it’s actually quite simple. While some may treat cooking as a grand affair (MALAY STYLE PRAWN NOODLES) Ms. Nava takes a more straightforward approach. It's not about impressing others with complex techniques; it's about making delicious food effortlessly (FRIED NOODLES ESCTASY). So, let's skip the stories and dive straight into Seafood Yee Mee. The key to this dish lies in the stock. Once you have a good stock, everything else falls into place. Here’s how you can prepare the essential stocks.

Vegetable Brown Stock

For a vegetarian option, which also works for Seafood Yee Mee, you can make a vegetable brown stock. Sauté carrots, oyster mushrooms, onion and garlic in some butter or oil. Then, add water and let it simmer over low heat to extract the flavors. This creates a rich brown stock.

For a lighter vegetarian stock, simply simmer the vegetables in water without sautéing.

Prawn Stock
Save the prawn heads and shells after making a prawn dish. Wash them thoroughly and simmer on low heat to extract the prawn stock.

Anchovy Stock

Wash anchovies well, place them in a pot with water, and simmer to make anchovies (ikan bilis) stock.

Chicken or Pork Stock

For chicken or pork stock, wash the bones thoroughly, add them to a pot with water, and simmer. This method works the same for all types of stock.

 

These stocks can be stored in the freezer for long-term use. If you frequently cook dishes that require stock, make extra, cool it down, and store it in the freezer.

(Anchovy Stock)

(Prawn Stock)

Store-Bought Stock
For convenience and to save time, you can also use store-bought stock.

 

For my Cantonese Yee Mee, I opted for prawn stock. You can choose other types of stock if you prefer. Once you have the stock ready, it’s pretty easy to put together this Chinese noodle dish. You can also substitute seafood with chicken or pork.

 

Ingredients

1/2 liter prawn stock

3-4 fish balls, cut in half

6 medium-sized prawns, peeled and deveined (save the shells for making stock)

1-2 squids, cleaned and cut into rings

4-5 stalks of Chinese mustard greens, sliced

Spring onion, for garnishing

2 tbsp corn flour, mixed with water to form a mixture. 

2 rolls of yee mee noodles, gently rinsed

2 eggs

Pepper and salt, to taste

(Yee Mee Rolls)

Method

Simmer the prawn stock until heated through.

Season with salt and pepper.

Gently break the eggs and poach them one by one. Remove the eggs and place them atop the yee mee noodles in a bowl or plate.

Add the prawns, fish balls, and squid to the stock. Simmer until cooked.

Add the vegetables and slowly stream in the cornflour mixture bit by bit, stirring to achieve a thick consistency.

Pour the soup over the yee mee and garnish with spring onion.

Serve immediately with sliced red chillies in soy sauce.