Saucy Yee Mee Noodles

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Saucy Yee Mee Noodles

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Ingredients

5 portion(s)

Preparation for the Meat

200 grams pork fillet or chicken thigh, sliced into 4-5cm lengths
2 teaspoons light soy sauce
2 teaspoons sesame oil
dash of ground white pepper

Ingredients for the rest of the dish

30 g garlic cloves, skins removed
50 g cooking oil
20 g fresh ginger, thinly sliced
6 pieces Dried Shitake Mushrooms, rehydrate in hot water to soften then cut in half
40 g light soy sauce
25 g oyster sauce
30 g dark cooking caramel sauce, (available at asian grocery stores)
1 tsp Optional salt OR chicken powder
dash of ground white pepper, or to taste
900 g water
150 g choy sum, washed and cut into thirds, you may removed the stems if you wish and just use the leaves
230 g fresh prawns, deveined

Yee Mee Noodles

380-400 g dried yee mee, sold in asian grocery stores
1.5 litres Boiling hot water

To thicken the sauce

30 g corn starch
30 g water
1 egg, beaten

To garnish

3 sprigs spring onions, chopped
fresh coriander, however much you like, chopped

To serve

cut red chillies or pickled green chillies

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6

40min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Chinese Breakfast Brunch Dinner Lunch Supper

Recipe's preparation

Marinade the meat

Place a bowl on mixing bowl lid, weigh in 200g pork fillets or chicken thigh pieces. Add 2 tsps light soy sauce, 2 tsps sesame oil and a dash of ground white pepper to the bowl and mix. Marinate and set aside for 10 minutes.

Place 30g garlic cloves into mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add 50g oil, 20g ginger slices, marinated pork or chicken fillets and the rehydrated shitake mushrooms then sauté 4 min/120°C/

/speed

Add 40g light soy sauce, 25g oyster sauce, 30g dark cooking caramel sauce and if using, 1 tsp salt or chicken powder, 900g water and a dash of ground white pepper. Cook for 12 min/100°C/

speed

Meanwhile, place 380-400g dried yee mee in a large bowl. Bring 1.5 litres of water to the boil then pour it over the yee mee. Soak in hot water for 1 minute only. Drain with Varoma dish and place noodles inside Thermoserver or a large serving dish of your choice.

Add 150g choy sum and 230g fresh prawns. Make sure they are submerged in the sauce.

With MC OFF, cook at 3 min/Varoma/

/speed

. Meanwhile, combine 30g corn starch and 30g water in a small bowl - stir to mix thoroughly. Have your beaten egg ready.

To thicken the sauce, pour the cornstarch slurry through the hole in mixing bowl lid. Set to cook 2 mins/Varoma/

/speed

. In the last 1 minute, pour in the lightly beaten egg.

Pour the hot sauce over the noodles. Stir through then let it stand for 1-2 minutes before serving. Garnish with chopped spring onions and coriander. Serve hot with some cut chillies or pickled chillies on the side.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Instead of 230g prawns, you can also use half prawns and half sliced fish cakes

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.