Cantonese Fried Yee Mee (The Easy Way)

crispy noodles top with a velvety egg-based gravy

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crispy nest of golden brown noodles

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topped with meat, veggies and a velvety savory egg-based gravy

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simple quick easy and delicious

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ready in less than 10 minutes

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Cantonese Fried Yee Mee (The Easy Way)

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RɛsɪpI

Ready : 10 mins[ Prep : 05 mins † Active : 05 mins ]Serves : 1 patty for each
Generic : StirFry Difficulty : More than Easy Printable Recipe

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“Yee Mee” is a variety of flat deep-fried dried Cantonese Egg Noodles made from wheat flour and are known for their golden yellow color and chewy spongy characteristics. There are basically two types – one for stir-frying or braising (slightly thicker) and comes in a bigger round patty. The other, more suitable to be served with soup/broth, is a much smaller round patty. There is a subtle difference in their respective texture.

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Technically, “Cantonese Fried Yee Mee” uses the thicker kind of Yee Mee, which needs to dip in water (to slightly soften them) before deep-frying to crispiness. Here’s the link to the real thing – “Yee Mee – Cantonese Style (廣府炒伊麵)”. However, The VainD choose the Soup Yee Mee this time around, which omit the dipping in water and deep-frying process for the presented dish here – thus, the easy way. 😁 Obviously, without the fresh deep-frying, the Mee will not be as aromatic and crispy but close enough (U can safely get by without much complaint). Try this easy method and U can enjoy a plate of delicious “Cantonese Fried Yee Mee” in less than 10 minutes.

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IngredientS

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• Obviously, Yee Mee – two small rounded patties, soup type.
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• A bunch of any Beansprouts (or any Greens). Sliced Ginger and Scallion/red chili (for garnishing).
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• Sliced Chicken Fishcake (U can add any sliced protein, U fancy). Two Eggs (slightly beaten).
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• Cornstarch mixture as thickening agent.
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Seasoning :
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• Salt, Sugar and Oyster sauce. Light Soy. A dash of White Pepper, and Sesame oil. All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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MethoD

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• On medium/low heat, start by sauteeing some finely Garlic and Ginger till aromatic. Move aside and saute the sliced Chicken and Fishcake till aromatic. Add water – this will be urs gravy. Amount depends on how much gravy U want. Hint – do a little more. Crank up the heat and bring to boil.
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• Add the Beansprouts (or any Greens) and bring to boil again. Slowly add the Cornstarch mixture little by little to ur prefer consistency. It must be bubbling boiling else the thickening process will not work well. Mix well. Add all the Seasoning Ingredients. Give it a taste and adjust accordingly. Kill the heat – VERY IMPORTANT – for the Egg thingy to work properly. Drizzle the Egg evenly over the sauce. Let everything sit a few seconds. Don’t stir too much..just a few gentle stirs. Wat U want are strips of Egg strands, not drops.
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• Arrange each noddles patty on a slightly deepen serving plate. When the gravy is ready. simply scoop the gravy directly over ur plate of noodles and serve hot. *Hint – let the noodles sit a little while to allow the noodles to absorb the gravy and to be slightly softened before eating.
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