Mun Yee Mee

It was definitely a 'Noodles' Sunday for us. I cooked Wat Tan Hor for lunch and Mun Yee Mee for dinner. Another very simple recipe to follow from My Kitchen Snippets.

Ingredients:

2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
1 bunch of greens - any kind (I used Kai Lan)
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste

Method:
1) Heat up wok on high. Add about 2 tbsp spoon of oil and add in the garlic. Stir fry until lightly brown.

2) Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.

3) Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.
 
 
I've also added in some leftover fish balls and fried beancurd to the mun yee mee. Another delicious Chinese noodles for the day. Best to eat with chili belacan. Yum yum!