Braised Yee Mee

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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