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Saucy Yee Mee Noodles



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

Recipe's preparation

    Marinade the meat
  1. 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.
  2. Place 30g garlic cloves into mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  3. Add 50g oil, 20g ginger slices, marinated pork or chicken fillets and the rehydrated shitake mushrooms then sauté 4 min/120°C/Counter-clockwise operation/speedGentle stir setting
  4. 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/Counter-clockwise operationspeed Gentle stir setting.
  5. 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.
  6. Add 150g choy sum and 230g fresh prawns. Make sure they are submerged in the sauce.
  7. With MC OFF, cook at 3 min/Varoma/Counter-clockwise operation/speed Gentle stir setting. Meanwhile, combine 30g corn starch and 30g water in a small bowl - stir to mix thoroughly. Have your beaten egg ready.
  8. To thicken the sauce, pour the cornstarch slurry through the hole in mixing bowl lid. Set to cook 2 mins/Varoma/Counter-clockwise operation/speed Gentle stir setting. In the last 1 minute, pour in the lightly beaten egg.
  9. 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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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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