Fried Yee Meen

If you know me well, you'll know I am absolutely crazy about cookbooks. I have so many books and magazines that I have specially asked my contractor to add lots and lots of shelves in the new kitchen for them. I can never resist local cookbooks probably because I can't understand them since I am Mandarin illiterate but I still buy them especially those poorly translated ones. My most recent addition to my library is Famous Cuisine's Hawker Style Noodles Collection so you'll probably see me eating more noodles. The Famous Cuisine publications have a pretty good selection of cookbooks plus their bi-monthly magazine.

These noodles looked pretty easy to recreate at home especially since I had a packet of Yee Meen in my larder. I changed some of the ingredients to suit whatever I had i.e. prawns instead of chicken, spring onions versus chives and omitted the mushrooms which I did not have. Surprisingly for such a simple dish, it was nice and tasty. If you want it spicy, accompany it with your favourite chilli sauce.

Fried Yee Meen

2 dried Yee Meen noodles

100 grams shredded chicken (I replaced this with prawns)

6 shredded chinese mushrooms

1/2 carrot, shredded

100 grams beansprouts
100 grams chinese chives, sectioned

2 eggs

Seasoning
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 teaspoon sesame oil

1/2 teaspoon sugar
1/2 teaspoon pepper

Soak the yee meen in water for a while to soften. Remove, drain well and keep aside. Beat the eggs and shallow fry them until they are cooked. Remove and shred. Set aside. Heat up two tablespoons of oil in a wok and stir fry the shredded chicken and mushrooms until cooked. Add the yee meen, remaining ingredients and seasoning. Stir constantly on high heat until the seasoning is absorbed and the noodles are aromatic. Dish up and top with shredded egg or mix it in.

Tagged with: Malaysian Food + Noodles