Ms: Cooking Experiment #2 - Cantonese Style Fried Yee Mee

I can cook and not fail! Wheee~ =) We were missing malaysia's hawker food so badly so I searched the internet for failproof recipe that even beginners like me can manage. I went through a few recipes and came up with my version of recipe, the recipes are basically similiar, you can add in or take out ingredients that you like or dislike to suit your likings. In my case I loveeeeeee veggies so I put in more cabbages. Pardon my broken yee mee in the picture, it's so hard to get yee mee here, not every asian grocery has it! Lucky for us we found the second last pack of yee mee at a very secluded corner in one of the store and both pack were not in good conditions either. Oh well~ Better than none!

Homemade Cantonese Style Fried Yee Mee - presentable and edible!

Ingredients: (for 2 pax)

- 2 fried yee mee
- 1 chicken breast (cut slice)
- 4 prawns
- Carrots & long beans & baby corn (small portion each)
- Cabbage
- 2 eggs
- Garlic & onion (finely chopped)

to marinade:

- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1/3 shao xing wine
- white pepper & salt
- 1 tsp corn flour

For sauce:

- 700ml chicken stock
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1/3 shao xing wine
- Salt, sugar and white pepper to taste

*Corn starch (mix 1tbsp corn flour with water)

Directions:

1. Marinade chicken and prawn for at least 1 hour.

2. Fry garlic and onion till fragrant.

3. Fry chicken breast and prawn till brownish.

4. Add all vegetables and fry till cooked.

5. Add mixture of sauce and let it boil. Adjust to taste, add some oyster sauce if the taste is not strong enough or add some water if the sauce is too salty.

6. Pour in slightly beaten eggs while stirring the sauce over high fire.

7. Add in corn starch to thicken the sauce.

8. *If you prefer your noodle to be crunchy, place yee mee in a thick plate or a big bowl and pour the sauce over the yee mee.
    - The heat from the sauce will soften the yee mee
    - If the sauce is not enough, add some water before removing from stove

    *If you prefer your noodle to be softer, cook the yee mee with the sauce in the pan.


Thoughts:
- Our plates are not deep enough so we cannot pour enough amount of sauce over our yee mee to soften the noodle. So, we cook our yee mee with the sauce until it's almost soft but still slightly crunchy then transfer it to plates.

- Test the sauce before adding salt as chicken stock itself is salted.