

Ahh…the Cantonese Yee Mee.
This is one of the easiest noodle to cook, and especially delicious if you use our Pumpkin Yee Mee.
All you need is the following ingredients that you can definitely find in the kitchen cabinets:
- 2 pieces of Cottage Farm Pumpkin Yee Mee.
- 150 g of chicken meat, diced and marinated in a tablespoon of light soy sauce, a teaspoon of sesame oil and a pinch of salt and pepper.
- 4 – 5 pieces of prawns, peeled (optional).
- 3 cloves of garlic, chopped.
- Bak Choy for vegetable
- 2 eggs.
- A tablespoon of corn starch in two tablespoons of water.
- 2 cups of water.
- 1 tablespoon of cooking oil.
- Sauces: 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce.
How to cook it:
- Heat up the cooking oil in a wok, put in the chopped garlic and fry until fragrant.
- Put in the diced chicken and peeled prawns, and bak choy, then fry until they are almost cooked.
- Pour in 2 cups of water into the wok and bring it to boil together with the chicken meat and prawn.
- Put in the 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and salt to taste.
- Put in the 2 pieces of Pumpkin Yee Mee and cook until the softness you like.
- Turn off the heat, break the 2 eggs into the wok and let the residual heat cooks the eggs while you stir the eggs into the noodles to get those strands of eggs in the sauce.
And voila…you have your tasty Cantonese Yee Mee.
Bon Appetit.
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