Cantonese Yee Mee

Cantonese Yee Mee is an authentic Chinese noodle dish and an easy recipe. It is made with Yee Mee (or Yi Mein) noodles, a Cantonese egg noodle made from wheat flour and deep-fried for a slightly chewy, spongy texture. If you’re using kuey teow or bee hoon instead of Yee Mee, lightly fry them before cooking for this dish.

The thick, gooey soup relies on a flavorful stock, which is important for the deliciousness of Cantonese Yee Mee. You can use prawn (PRAWN FRIED MEE) or chicken stock for a Halal version, or pork broth if preferred (PORK CHOPS).

The noodles and soup form the core taste of this Chinese noodle dish. Other ingredients depend on your choice of vegetables, usually cabbage or leafy greens, and proteins like seafood, chicken, or pork.

This Seafood Cantonese Yee Mee recipe has crispy Yee Mee noodles in a thick prawn-based soup, with seafood, leafy greens, a wobbly poached egg, and garnished with spring onions. A spicy soy-chili dip goes alongside. It looks elaborate but is actually easy to prepare at home,  as an authentic Cantonese noodle.

Ingredients (for two people)
1/2 liter prawn stock
4 fish balls - cut in half
6 medium-sized prawns -  peeled and deveined 
2 small squids - cleaned and cut into rings
5 stalks of Chinese mustard greens - sliced
Spring onions - sliced 
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

Method

Simmer prawn stock.

Season with salt and pepper.

Gently break eggs and poach them one by one. 

Remove eggs and place atop yee mee in a bowl or plate.

Add prawns, fish balls, and squid to the stock. 

Simmer until cooked.

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

Pour soup over yee mee

Garnish with spring onion.

Serve immediately with sliced red chilies in soy sauce.