Google: “Yee mee or Yi fu is a variety of flat Cantonese egg noodles made from wheat flour. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water).”
This is our family favourite noodles with a saucy pork and vegetable stir fry. We always have them in Malaysia. As usual, my father will said add this and that with no right amounts. So, after watching him cook. I tried making it.
The taste for everyone is different: some like it crispy, salty, black colour, claypot style, deep fried yee mee first and colourful vegetables added. Well, mine is not crispy, salty, black colour, just frying in wok with not much of colourful vegetables added.
My Yee mee have a thick sauce that yee mee soaked into the flavoured of stewed pork chop, fish cakes and vegetables. This is a comfort, delicious and simple meal. Thank you, dad, for showing and teaching me and God for helping me to cook with the right amount for the ingredients. Let’s cook!!!!
Ingredients
4 noodle cakes
8-10 napa cabbage, cut to bite size
1 1/2 canned stewed pork chop, about 630 g
1 small green capsicum, cut to bite size
1/2 packet fish cakes, thinly sliced
3 Tbs cooking oil
1 1/2 Tbs minced garlic
boiling hot water
Sauce
1 Tbs Shaoxing wine
1 Tbs oyster sauce
1 Tbs light soy sauce
1 1/2 cup chicken stock
2 Tbs cornflour, extra
Method
Heat oil in a saucepan on high heat. Add minced garlic. Stir for 25 seconds. Add cabbages, and fish cakes cook for about 3 minutes. Now add in Shaoxing, oyster sauce, soy sauce, and stir to mix evenly. Start with 1 c first chicken stock add in. Bring to the boil, then add noodles. Pour a bit boiling water, about 1/8 c to help soften noodles.
Stir gently to mix everything together. As soon as noodles come to the boil, add stewed pork chop with the fat oil that comes with it in the canned. Mix the remaining 1/2 c chicken stock with cornflour until no lump then pour in to saucepan. Stir to mix well everything with spatula and a pair of chopsticks or tong.
Add in green capsicum. Let it simmer for 1 – 2 minutes until the sauce thickens, noodles have absorbed it. If too dry no sauce, add more boiling water. Serve immediately with a glass of white wine.
Note: You can use sliced beef, chicken, fish or minced pork instead of stewed pork. You can add carrots, green vegetables such as buk choy if you like colourful dish. Yee mee noodles, sold fried and dried, are available from Asian supermarkets. If unavailable, substitute another thin dried wheat noodle.
For the sauce you may use just water, or the vegetables, chicken or beef stock. Also, the meat and vegetables will contribute enough flavour to the dish. In Malaysia, the yee mee also comes with egg, near the end of the cooking to get a more “wat tan hor” kind of sauce. I assume we are to turn off the fire – the heat is enough to cook the egg. Never tried this method. Perhaps next time.
https://helenscchin.com/2024/07/25/yee-mee-stewed-pork-fish-cakes-and-vegetables/
For my other yee mee stir fry recipe:
https://helenscchin.com/2020/12/03/yee-mee-stir-fry/
For my Stewed pork egg and vermicelli noodles with baby corns and vegetables recipe:
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