A delicious Asian noodle dish featuring stir-fried egg noodles cooked in a flavorful braised sauce with tender meat, vegetables, and savory seasonings. A satisfying and flavorful choice for noodle lovers.

WHAT IS YEE MEE?

Yee Mee, also known as E-Fu noodles or Yi mein, is a type of Chinese egg noodle. These noodles are typically made from wheat flour and eggs, giving them a yellowish color and a slightly chewy texture. Yee Mee noodles are known for their ability to absorb flavors well, making them a popular choice in various stir-fried and braised noodle dishes. They are often used in Chinese and Southeast Asian cuisines and can be found in both fresh and dried forms. Yee Mee noodles are versatile and pair well with a variety of ingredients, making them a delicious choice for noodle-based dishes.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Mincemeat or Fillets – Refers to ground meat or thinly sliced meat fillets, such as chicken, pork, or beef. You can use any type of ground meat (such as turkey or lamb) or thinly sliced meat fillets according to your preference or dietary restrictions.
  • Light Soy Sauce – A commonly used condiment in Asian cuisine made from fermented soybeans. Regular soy sauce or low-sodium soy sauce can be used as substitutes. Adjust the quantity based on your taste preference.
  • Sesame Oil – An aromatic oil derived from sesame seeds. If you don’t have sesame oil, you can use vegetable oil or any other neutral-tasting oil. However, sesame oil adds a distinct flavor, so it’s best to use it if possible.
  • White Pepper Powder – Made from ground white peppercorns, it adds a mild, spicy flavor to the dish. Black pepper powder can be used as a substitute. Black pepper will add a slightly different flavor but will still work well in the recipe.
  • Garlic Cloves – Garlic cloves are aromatic bulbs divided into individual cloves. Garlic paste or pre-minced garlic can be used as a substitute. Adjust the quantity based on your taste preference.
  • Oil – Used for cooking and stir-frying the ingredients. Any cooking oil, such as vegetable oil, can be used as a substitute.
  • Fresh Ginger – Ginger is a root with a slightly spicy and aromatic flavor. Ground ginger or ginger paste can be used as a substitute. Adjust the quantity based on your taste preference.
  • Oyster Sauce – A thick, savory sauce made from oyster extracts. Hoisin sauce or soy sauce mixed with a small amount of sugar can be used as a substitute. The flavor will be slightly different, but it will still add richness to the dish.
  • Salt – A common seasoning used to enhance the flavors of the ingredients. Adjust the amount of salt based on your taste preference. You can use sea salt or kosher salt as alternatives.
  • Water – Used to cook the noodles and create the sauce. No direct substitute.
  • Dried Yee Mee (Chinese E-Fu Noodles) – Yellow egg noodles with a chewy texture. If you cannot find dried Yee Mee noodles, you can use other types of egg noodles or even spaghetti as a substitute. Adjust the cooking time according to the instructions on the noodle package.
  • Cabbage – Adds a refreshing crunch and mild sweetness to the dish. Napa cabbage, bok choy, or kale can be used as substitutes.
  • Dried Bean Curd Skin (Fu Chok) – Made from the skin formed during the tofu-making process. If you cannot find dried bean curd skin, you can omit it or replace it with other vegetables or protein of your choice. Sliced mushrooms, bamboo shoots, or snap peas can be used as alternatives.
  • Eggs – Used to create a scrambled egg mixture

RECIPES TIPS

  • Prep all the ingredients before you start cooking to ensure a smooth cooking process.
  • Adjust the seasoning according to your taste preferences. You can add more soy sauce, oyster sauce, or salt if desired.
  • If the dish seems too dry while braising, you can add a little more water or chicken broth to create more sauce.
  • Be careful not to overcook the noodles. Follow the instructions on the package and cook them until they are just tender. Overcooking can result in mushy noodles.
  • Feel free to customize the recipe by adding other vegetables such as carrots, bell peppers, or mushrooms.
  • Garnish the dish with fresh herbs like chopped spring onions or cilantro for a pop of freshness and added visual appeal.
  • Serve the Braised Yee Mee immediately to enjoy it at its best. The noodles may absorb the sauce if left to sit for too long.
  • Adjust the spice level by adding chili flakes or chopped fresh chili if you prefer a spicier kick.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here!)!

  1. In a bowl, marinate the minced meat or fillets with light soy sauce, sesame oil, and white pepper powder. Set it aside for about 10 minutes.
  2. Heat the oil in a large frying pan or wok over medium heat.
  3. Add the garlic and ginger to the pan and stir-fry for about 1 minute until fragrant.
  4. Add the marinated meat or fillets to the pan and stir-fry until they are cooked through and slightly browned.
  5. Stir in the oyster sauce, dark soy sauce, and salt. Mix well to coat the meat with the sauces.
  6. Pour in the water and bring it to a boil.
  7. Add the dried Yee Mee noodles to the boiling water and cook for about 5 minutes or until they are soft and tender. Stir occasionally to prevent sticking.
  8. Add the cabbage and dried bean curd skin (fu chok) to the pan. Stir-fry for another 2-3 minutes until the cabbage is slightly wilted.
  9. Push the ingredients to one side of the pan, creating a space in the center. Pour the beaten eggs into the center and scramble them until they are cooked.
  10. Stir everything together, making sure the ingredients are well combined and evenly coated with the sauce.
  11. Remove the pan from heat and transfer the braised Yee Mee to a serving dish.
  12. Garnish with chopped spring onion.

WHAT ELSE TO SERVE WITH ?

Braised Yee Mee is a flavorful and satisfying dish on its own, but if you’d like to serve additional dishes to complement it, here are a few suggestions:

  1. Stir-Fried Vegetables: Prepare a simple stir-fried vegetable dish to add some freshness and crunch to the meal. You can stir-fry a combination of bok choy, broccoli, bell peppers, or any other vegetables of your choice with some garlic, soy sauce, and a touch of sesame oil.
  2. Steamed Dumplings: Serve steamed dumplings, such as siu mai or potstickers, as an appetizer or side dish. They pair well with the braised Yee Mee and provide a delightful contrast in texture.
  3. Chinese Broccoli with Oyster Sauce: This is a classic and delicious side dish that complements many Chinese dishes. Blanch Chinese broccoli in boiling water until tender-crisp, then drizzle it with oyster sauce and a sprinkle of sesame oil.
  4. Fried Rice: Prepare a simple vegetable or egg fried rice to serve alongside the braised Yee Mee. It’s a great way to use up any leftover rice and adds another dimension to the meal.
  5. Steamed Fish: If you’d like to incorporate seafood into the meal, consider steaming a whole fish, such as steamed soy sauce fish or steamed ginger-scallion fish. The delicate flavors of steamed fish go well with the rich and savory braised Yee Mee.
  6. Chinese-style BBQ Pork (Char Siu): If you prefer to have some meat options alongside the Yee Mee, char siu, or Chinese-style BBQ pork, is a popular choice. Slice the char siu into thin pieces and serve it as a separate dish.

Remember to adjust the portion sizes and cooking methods according to your preference and the number of people you’re serving. Enjoy your meal!

MADE AHEAD INSTRUCTIONS

If you’d like to prepare the braised Yee Mee ahead of time, you can follow these instructions:

  1. Prepare the braised Yee Mee according to the step-by-step instructions mentioned earlier. Cook the dish until it is almost fully cooked but slightly underdone.
  2. Allow the braised Yee Mee to cool down to room temperature.
  3. Once cooled, transfer the braised Yee Mee and sauce separately to an airtight container or a sealable plastic bag.
  4. Refrigerate the braised Yee Mee for up to 24 hours.
  5. When you’re ready to serve, take the braised Yee Mee out of the refrigerator and let it come to room temperature.
  6. Heat a frying pan or wok over medium heat and add a little oil.
  7. Transfer the refrigerated braised Yee Mee to the pan and stir-fry for a few minutes until it is fully heated through and the noodles have softened completely. You may need to add a splash of water or additional sauce if it appears dry.
  8. Continue to stir-fry until the noodles are well coated with the sauce and the ingredients are evenly distributed.
  9. Once heated through, remove the braised Yee Mee from the pan and transfer it to a serving dish.
  10. Garnish with chopped spring onion, and your made-ahead braised Yee Mee is ready to be enjoyed.

By partially cooking the dish ahead of time, you can ensure that the noodles stay moist and flavorful. Just remember to fully heat it through before serving to ensure that everything is hot and well combined.

STORAGE & REHEATING

To store the braised Yee Mee and reheat it later, follow these instructions:

Allow the braised Yee Mee to cool down to room temperature after cooking. Once cooled, transfer the braised Yee Mee and sauce separately to an airtight container or a sealable plastic bag. Store the braised Yee Mee in the refrigerator for up to 3 days. When you’re ready to reheat, there are a couple of options:

Option 1: Reheat in a pan or wok on the stovetop

  • Heat a frying pan or wok over medium heat and add a little oil.Add the refrigerated braised Yee Mee to the pan and stir-fry for a few minutes until it is fully heated through and the noodles have softened completely.Stir-fry until the noodles are well coated with the sauce and the ingredients are evenly distributed.Once heated through, remove the braised Yee Mee from the pan and transfer it to a serving dish.

Option 2: Reheat in the microwave

  • Place the refrigerated braised Yee Mee in a microwave-safe dish. Microwave on high for 1-2 minutes, or until the noodles are heated through. Stir the Yee Mee halfway through the reheating process to ensure even heating. Once heated, remove from the microwave and transfer to a serving dish. Garnish with chopped spring onion before serving.

It’s important to note that reheating the braised Yee Mee may result in the noodles becoming softer, so keep an eye on the texture as you reheat. If needed, you can adjust the seasoning by adding a splash of soy sauce or additional spices to taste. Enjoy your reheated braised Yee Mee!

RECIPES FAQS

Can I use other types of noodles instead of Yee Mee?

Yes, you can substitute Yee Mee with other Chinese noodles like Hokkien noodles or even regular egg noodles. The cooking time may vary, so adjust accordingly.

Can I use different meats or make it vegetarian?

Absolutely! You can use different types of meat such as chicken, beef, or shrimp instead of mincemeat or fillets. If you prefer a vegetarian option, you can omit the meat and increase the amount of vegetables like cabbage and mushrooms.

Can I make the dish spicy?

Yes, if you prefer a spicy version, you can add chopped chili peppers or chili sauce to the dish during the cooking process. Adjust the amount according to your spice preference.

Can I freeze braised Yee Mee?

While it’s generally not recommended to freeze dishes with noodles as they can become mushy upon thawing, you can freeze the braised meat and vegetable mixture without the noodles. When you’re ready to serve, cook fresh noodles separately and combine them with the thawed mixture.

Can I adjust the seasoning to my taste?

Yes, feel free to adjust the seasoning to suit your preferences. You can add more soy sauce for saltiness, oyster sauce for richness, or even a touch of sugar to balance the flavors.

Can I add more vegetables?

Certainly! You can add other vegetables like carrots, bell peppers, or mushrooms to enhance the dish’s nutritional value and taste. Just ensure that the vegetables are sliced thinly or cut into small pieces for even cooking.

What other garnishes can I use?

In addition to chopped spring onions, you can garnish braised Yee Mee with fried shallots, sliced red chilies, or a sprinkle of toasted sesame seeds for added texture and flavor.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking! If you make it double portion, make sure you soak the dried yee mee in hot water for 1 minutes before adding into the cooking.
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Braised Yee Mee

CategoryDifficultyBeginner

Braised Yee Mee: A delightful and flavorful dish of braised noodles stir-fried with a variety of ingredients, creating a satisfying and aromatic meal. Enjoy the perfect balance of tender noodles, succulent meat or vegetables, and savory sauce in this classic Asian dish. Try our recipe for a delicious homemade version of braised Yee Mee that will surely impress your taste buds. Quick and easy to make, it's a must-try for noodle lovers!

Prep Time5 minsCook Time30 minsTotal Time35 mins

Yields1 Serving

 150 g mincemeat or fillets
 25 g light soy sauce
 1 tsp sesame oil
 2 pinches white pepper powder
 15 g garlic cloves
 30 g oil
 10 g fresh ginger, cut in thin slices
 10 g oyster sauce
 ½ tsp salt
 450 g water
 200 g dried yee mee (Chinese e-fu noodles)
 100 g cabbage
 50 g dried bean curd skin (fu chok)
 2 eggs
 1 spring onion, chopped, to garnish

1

Place a bowl on mixing bowl lid, weigh in mincemeat or fillets. Add 1 tsp light soy sauce, sesame oil and 1 pinch white pepper powder to the bowl and mix. Marinate and set aside for 10 minutes in a cool place.

2

Place garlic cloves into mixing bowl, chop 5 sec | Speed 5. . Scrape down sides of mixing bowl with spatula.

3

Add oil, ginger and marinated pork fillets, mix with spatula to make sure pork fillets are well coated with oil, sauté 4 min | 120°C | ⤺ Speed Spoon.

4

Add oyster sauce, 20 g light soy sauce, salt, water and 1 pinch white pepper powder, cook 6 min | 100°C | ⤺ Speed Spoon.

5

Add choy sum, yee mee and dried bean curd, without measuring cup, cook 3 min 30 sec | Varoma | ⤺ Speed Spoon. Meanwhile, lightly stirring with spatula through the hole of mixing bowl lid.

6

Add eggs, cook 1 min | Varoma | ⤺ Speed Spoon. Transfer to a serving dish. Garnish with spring onion. Serve hot.

Ingredients

 150 g mincemeat or fillets
 25 g light soy sauce
 1 tsp sesame oil
 2 pinches white pepper powder
 15 g garlic cloves
 30 g oil
 10 g fresh ginger, cut in thin slices
 10 g oyster sauce
 ½ tsp salt
 450 g water
 200 g dried yee mee (Chinese e-fu noodles)
 100 g cabbage
 50 g dried bean curd skin (fu chok)
 2 eggs
 1 spring onion, chopped, to garnish

Directions

1

Place a bowl on mixing bowl lid, weigh in mincemeat or fillets. Add 1 tsp light soy sauce, sesame oil and 1 pinch white pepper powder to the bowl and mix. Marinate and set aside for 10 minutes in a cool place.

2

Place garlic cloves into mixing bowl, chop 5 sec | Speed 5. . Scrape down sides of mixing bowl with spatula.

3

Add oil, ginger and marinated pork fillets, mix with spatula to make sure pork fillets are well coated with oil, sauté 4 min | 120°C | ⤺ Speed Spoon.

4

Add oyster sauce, 20 g light soy sauce, salt, water and 1 pinch white pepper powder, cook 6 min | 100°C | ⤺ Speed Spoon.

5

Add choy sum, yee mee and dried bean curd, without measuring cup, cook 3 min 30 sec | Varoma | ⤺ Speed Spoon. Meanwhile, lightly stirring with spatula through the hole of mixing bowl lid.

6

Add eggs, cook 1 min | Varoma | ⤺ Speed Spoon. Transfer to a serving dish. Garnish with spring onion. Serve hot.

Braised Yee Mee

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