Classic Cantonese Yee Mee

Bahan

• Yee Mee noodles400g
• Shrimp, peeled and deveined200g
• Chicken breast, thinly sliced150g
• Shiitake mushrooms, sliced100g
• Bok choy, cut into florets200g
• Garlic, minced2 cloves
• Ginger, minced1 tsp
• Soy sauce3 tbsp
• Oyster sauce2 tbsp
• Sesame oil1 tsp
• Cornstarch1 tbsp
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• Water1/4 cup

Langkah

1. 1

   Blanch Yee Mee noodles in boiling water for 1-2 minutes until slightly softened. Drain and set aside. Toss with 1 tsp sesame oil to prevent sticking.

2. 2

   Marinate chicken slices with 1 tsp soy sauce and a pinch of black pepper.

3. 3

   In a small bowl, mix cornstarch with 1/4 cup water to create a slurry. Set aside.

4. 4

   Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).

5. 5

   Add marinated chicken and stir-fry until almost cooked through. Remove chicken from wok and set aside.

6. 6

   Add remaining 2 tbsp vegetable oil to the wok. Add shrimp and stir-fry until pink and cooked. Remove shrimp and set aside.

7. 7

   Add shiitake mushrooms and bok choy to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

8. 8

   Return chicken and shrimp to the wok. Add the blanched Yee Mee noodles.

9. 9

   In a separate bowl, whisk together soy sauce, oyster sauce, and remaining sesame oil. Pour this sauce mixture over the noodles and ingredients in the wok.

10. 10

    Stir everything gently to combine and coat the noodles evenly. Cook for 1-2 minutes.

11. 11

    Give the cornstarch slurry a quick stir and pour it into the wok. Stir continuously until the sauce thickens and becomes glossy.

12. 12

    Season with salt and black pepper to taste. Serve immediately.