This is one of the noodle dishes that I cooked when on vegetarian diet. Very easy noodle dish to prepare but the end result is satisfactory. Tasty noodle with some thick gravy. The noodles will not stick to your wok cos' you don't stir fry the noodles in dry wok.
I think, this Braised Yee Mee is good for all times when you think you wanted a meatless noodle dish. This portion is doubled the original recipe. I replace Chinese cabbage with mustard leaves.
Recipe Source - Amy Beh Book 3 with modifications
300 gm pre-fried noodles [yee meen]
1 tbsp oil
1 tsp sesame oil
3-4 dried mushrooms - soaked, drained, cut strips
8-10 pieces tofu puffs - halved
100 gm mock char siew
2-3 stalks mustard leaves [chai sim] - washed and cut
2-3 tbsp vegetarian oyster sauce - mushroom flavoured
2 tbsp light soy sauce
1 tsp each of salt and sugar
dash of pepper
300 ml water
2 tbsp sweet potato flour or cornstarch mix with 2 tbsp water
- Bring water to boil in a wok, scald noodles until soft. Drain and set aside. Discard water.*
- Using the same wok, add in oil and sesame oil. Add in mushrooms and stir fry briefly.
- Add in the remaining ingredients [carrot and tofu puffs], stir fry and add in water.
- Bring to boil and add in seasoning to taste. Return the noodles and add in chai sim and mock char siew. Stir to mix well, cover to cook for awhile.
- Add in thickening mixture once the water boils and the vegetables are cooked.
- Dish up to serve with pickled chillies or sambal belacan.