Braised "Yee-Fu" Noodles

Yee Mein aka "Yee-Fu" noodles is called 伊府面 in Mandarin. It's a kind of thin egg noodles that is been deep-fried. It has the slightly chewy texture.

The noodles is tasty, and there are multiple ways of cooking it. Here in Penang hawker stalls, this noodles is commonly used in sizzling plate noodles, clay pot noodles and fried "Yee-Fu" noodles with thick gravy. If you cook it at home, basically it's quite free style. You can add your own favorite ingredients to fry, stir-fry, braise or even cook with a soup base. Everybody can have their own version of "Yee-Fu" noodles.

Here's my version of braised "Yee-Fu" noodles. It's similar to those served at hawker stalls, but with less gravy. I would like to share my dish with Preto Pasta Night #131 founded by Ruth and hosted by Sweet Kitchen this round.

Braised "Yee-Fu" Noodles

Serves 2

Ingredients:

2 pieces of yee mee
120gm chicken breast, thinly sliced
8 prawns, shelled and de-veined
3 big rectagular fish balls, thickly sliced
some mustard leaves (choy sum)
4 cloves of garlic, chopped
1 Omega-3 egg, lightly beaten
3 tbsp of cooking oil
300ml water
1 tbsp corn starch diluted in 2 tbsp of water

Seasoning:

1 tbsp of oyster sauce
2 & 1/2 tbsp of light soy sauce
1/2 tsp of dark soy sauce
1 tsp of sesame oil
dash of white pepper

Method:

1. Blanch the yee mee in hot water for 30 seconds and drain. Set aside.

2. Heat oil in a wok, saute garlic till fragrant. Add prawns, fish balls and chicken meat to stir fry. Add a tbsp of light soy sauce to mix well.

3. Pour in water and get the wok covered. When boiling, add the balance seasonings and mustard leaves for simmering. Stir in the beaten egg to cook for a while.

4. Pour in the corn starch to mix for few seconds. Add the "Yee-Fu" noodles to mix well before off the fire.