Sizzling Yee Mee- Food Court Style by Tulsi's Vegan Kitchen
Sizzling Yee Mee- Food Court Style
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Category
Noodles
Cuisine
Chinese
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
In this recipe, Chinese-style Yee Mee noodles are served on a hotplate with a tasty sauce made from mushrooms, tofu and vegetables to provide a warm, comforting dish full of proteins and nutrients.
Ingredients
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2 rolls yee mee noodles (80g each)
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2 pips garlic, chopped
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1/2 inch ginger, sliced
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1/2 tsp black pepper powder
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1/4 tsp white pepper powder
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1 bunch small bok choy or mustard greens
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1/2 carrot, peeled and sliced thinly sideways
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1 tofu, cut small pieces and pre-fried
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1 tbsp sesame seed oil
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1 tbsp cooking oil
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2 dry chillies
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4 dried or fresh shiitake mushroom, sliced
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1 tbsp corn flour
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2 cups water
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1 tbsp light soy sauce
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2 tbsp dark soy sauce
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1 tbsp vegetarian oyster sauce
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1 tsp vegetarian seasoning
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1 tbsp mushroom pieces in vegetarian sauce
For the sauce
Directions
Fry garlic and ginger in in sesame seed oil + cooking oil.
Add mushroom tofu and carrot slices, and fry for 5 minutes
Add sauce ingredients and 2 cups water, and let it to simmer until sauce boils and vegetables are cooked (about 5 minutes).
Mix cornflour with 2 tbsp water and add the cornflour slurry to thicken the sauce.
Meanwhile blanch yee mee noodles in hot boiling water for 2-3 minutes. Yee mee can be used without blanching if crispier noodles are preferred.
Drain noodles and place on hot plate.
Blanch green vegetables for 1 minute and place on hotplate.
Pour hot sauce over the noodles.
Serve immediately to enjoy the sizzle and all the flavours from the sauce!