How to cook the crispy Yee Mee until soft? Very easy, you just need to soak the noodles for 5-10 minutes, drained well and leave aside for 30 minutes before cooking. Got this tip from this recipe and it works. Most times, I will soak it with hot water, it won't be soft but no longer crispy.
If there is other ways, please share with me. Thank you.
Believe me, this noodle aren't dry or soggy but soft.
This is a simple braised yee mee and you can add any kind of ingredients like char siew, fresh oysters, fish cakes/fish balls etc. It is okay. I added some fresh oysters and shredded tofu puffs here.
Recipe Source - Yum Yum Magazine No. 78 [modified]
200 gm yee mee - soaked for 5-10 minutes, drained and set aside for 30 minutes
4 dried mushrooms - soaked and shredded
2 chicken thighs - deboned and shredded
4 stalks mustard leaves [chai sim] - cut
1 tbsp chopped garlic
1 tbsp oil
400 ml chicken stock or water
some cut red chillies or sambal belacan
2 tbsp light soy sauce to taste
2 tbsp oyster sauce to taste
1 tsp salt
dash of pepper and sesame oil
- Heat oil in wok, saute garlic until fragrant. Add in the mushrooms and chicken meat. Stir fry until fragrant. Add in tofu puffs if using.
- Add in water or stock and seasoning to taste. Bring to boil.
- Add in yee mee and vegetables, stir to mix well until vegetables and noodles are cooked through. Add in fresh oyster and stir to combine [if using].
- Serve hot with cut chillies or sambal belacan.
I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard