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.

“Bee hoon (rice vermicelli) are thin rice noodles popular in Asian cuisine, low in fat and a good source of carbohydrates for quick energy. They are often stir-fried with vegetables and proteins, creating a balanced and budget-friendly meal that supports heart health and weight management. Being rice-based, they are safe for gluten-sensitive individuals and light on the stomach, though restaurant or pre-packaged versions may be high in sodium and oil.”

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, or black colour, just fried in a wok with frozen colourful vegetables, choy sum, and bean sprouts added.

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

3 yee mee (noodle cake)
3 bunches of choy sum, end stems removed, cut into bite size
3 bee hoon blocks
500 g roasted chicken pieces, (see note)
300 g mixed frozen vegetables (carrots, corns and peas), thawed
200 g bean shoots, remove roots
3 Tbs cooking oil
1 1/2 Tbs minced garlic
boiling hot water
salt
pepper
1 Tsp sesame oil (OPT)

Sauce

1 Tbs Shaoxing wine
1 Tbs light soy sauce
1 tsp dark soy sauce
1 cup chicken stock, divided, plus more if too dry
1 Tbs cornflour, extra if you want it thicker

Garnish

chili sauce

Method

Use hot boiling water to softened bee hoon for about 1-2 minutes, drain and set aside. Heat oil in a wok on high heat. Add minced garlic, cook until fragrant. Now add in the thicker stems first, cook for about 1 minute, followed by the leafy parts, stir-fry until the leaves are nearly wilted, about 30 seconds.

Now add in Shaoxing, soy sauces, dark soy sauce and stir to mix evenly. Start with 1/2 cup first chicken stock add in. Bring to the boil, then add yee mee, bee hoon and thawed mixed frozen vegetables toss to mix well for 1-2 minutes. Then add in roasted chicken pieces, and season with salt and pepper to taste.

Stir gently to mix everything together. Now add bean shoots and sesame oil. Mix the remaining 1/2 c chicken stock with cornflour until no lump then pour in to wok. 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 chili sauce and a glass of white wine. Enjoy!!!

Note: Roasted chicken pieces: I bought the whole chicken, cut up half and cut into pieces. Keep the remaining for other dishes. You can use pork slices, beef or minced pork. You can add napa cabbage, buk choy, fish cakes, pork and fish balls. 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, or beef stock. Also, the meat and vegetables will contribute enough flavour to the dish. For vegetarian you can omit the meat and use mushrooms and my aunty said there are vegetarian oyster sauce. I have not seen it but worth trying to look for it.

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/2025/04/01/yee-mee-bee-hoon-roasted-chicken-pieces-and-vegetables/

For my other yee mee bee hoon stir fry recipes:

https://helenscchin.com/2021/10/15/yee-mee-bee-hoon-stir-fry/

https://helenscchin.com/2022/06/23/yee-mee-bee-hoon-with-wine/

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