Recipe - Seafood Yee Mee (Claypot Noodles)

This brown colour noodles have many names. Yee mee, Poh Chai mee and Yee Fu Mee are some of the names given to these noodles. These are wheat noodles fried till crispy brown. These noodles have a nice aroma and flavourful taste when cooked.

The noodles are commonly served in a claypot, stewed with seafood or other kinds of meat. They are just as tasty when served as a soup dish or stir fried.

In this recipe, I stir fry the noodles with squid and prawns, and added some vegetables to make it a complete one dish meal. It is a quick and easy dish and 1 piece of the noodles is enough to serve 2.

Ingredients (serves 2)
1 piece yee mee.
1 large squid, about 250 grams, clean and cut into rings
4 prawns, peeled and devein
2 leaves of napa cabbage (wong bok), slice thinly
4 stalks of xiao bai chye, cut into bite size
A handful of bean sprouts
1 egg, beaten

1 large onion, finely chopped
3 cloves garlic, finely chopped
1 tbs of oyster sauce
1 tbs of oil

Method
Heat the oil in a wok or pan on medium till hot
Toss in the onions and garlic, fry till fragrant, about 1 minute
Toss in the noodles, napa cabbage and xiao bai chye
Add a cup of water, just enough to cover the ingredients.
Stir and cover the wok or pan to steam for about 2 minutes
Add oyster sauce, prawns and squid
Stir fry for another 2 minutes
Add more water if needed
Finally, when the dish is almost done, toss in the egg and bean sprouts,
It is done when the egg is done.
The egg adds extra flavour.

    

A short 2 minute showing how yee mee is cooked with prawns



Sam Leong cooking seafood bee hoon. He blanches everything before frying.



A six minute video on stir fry noodles with prawns