Yee Mee is said to have originated in Southern province of Guangzhou where the most delectable of all Chinese cuisines could be found. This is a popular one-dish food that is suitable for casual and formal occasions. Every well known restaurant worth its salt will have this on its menu.
Ingredients :
Fresh Egg Noodles
Yellow Chives (tender & longer than green Chinese chives & more expensive too)
Carrot - julienne
Shitake Mushrooms (use fresh or soak dried ones, then cut into slices)
Garlic : chopped
Egg : 2 - 3
Onion : slice thinly
Optional : either diced chicken, shredded roast duck or fish slices
Superior stock made from chicken bones, anchovy or dried scallops and celery. (A tsp of starch either tapioca or sweet potato, to be added just before adding the noodles at the end.)
Seasoning : soy sauce, pepper, shaoxing wine
Steps :
1. Put egg noodles in a colander and wash under running water, carefully stirring and disentangling the strands.
2. Grill noodles in pre-heated oven between 170 - 200 degrees C for 30 minutes. This is a healthier and less greasy option. (The classic method is to deep fry the noodles in cooking oil).
3. Turn off the oven and leave the noodles inside to keep warm but don't leave it for more than 1 hour.
4. Meanwhile, fry garlic and onions with a little oil in a heavy pan or wok till fragrant. Then add meat, seafood, vegetables (except yellow chives) as you wish.
5. Remove from heat and set aside.
6. Add starch and seasoning to chicken stock in a large pot and bring it to a light boil.
7. Put in noodles and top with previously fried ingredients. Add yellow chives last.
8. Cover with lid and stew for 10 minutes at medium low heat. Cook for shorter time (less than 5 mins) if you prefer the noodles to be crisy.
9. Add beaten eggs just before serving. It's supposed to be a bit runny.
10. Serve on a large platter or individual pasta bowls. : )
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