Apart from stir-frying the yee meen with meat, eggs and veggie Hokkien style (dry style), Cantonese style (i.e. with lots of thick egg gravy) is also a hit with them. In fact, Cantonese style is easier to prepare and I can cook extra portions and deep freeze them for future quicky meals.
7 comments:
noodles are my and Ashley fav too. Could you pls share how to cook cantonese style? tks.
Barb.... very simple. First brown some garlic and shallots. Then toss in some minced pork or pork slices or chicken slices (which you can marinate first) or some prawns, fish paste, fish cakes or fish balls. Then put some soy sauce, pepper, oyster sauce (optional) and thick dark sauce (optional).
I don't use oyster sauce or thick dark. Instead I use organic miso paste. You have to mix the miso paste with some hot water before you add it into the wok.
Toss and turn the meat in the wok for about 10 minutes, then add in the sawi, cabbage or chinese cabbage. Stir-fry for another 5 minutes. Lightly beat up 2 eggs in a bowl. Add a little water and corn flour and mix well. Then add it into the wok of meat and veggie. Cook for another 2-3 minutes and you're done. Dish up everything into a bowl. When you are ready to eat your noodles, put the crispy yee meen into a plate/bowl and pour some of the egg sauce with meat and veggie over and enjoy!
have to deep fry the noodle first?
Chin Nee... no need. If got to deep fry the noodles, I won't do it, so troublesome. The ready-to-eat yee meen tastes like Mamee snack. That's why my girls love it. Even I love nibbling on it!
thanks Shireen. will try it out :D
I love yee meen too!
...sound great. Surely will try to cook this. Earlier had tried cook your recipe-Braised pork rib with pumpkin, both my girl and hubby like it. Haha..guess they will like this dish too. Thanks.
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