Sizzling Yee Mee Noodle Stir-Fry
Ingredients
- 3 rolls yee mee noodles
- 5 cloves garlic, finely chopped
- 1/2 inch ginger, finely chopped
- Chicken
- 6 dried shiitake mushrooms
- 4 dried chilies
- 4 tablespoons oyster sauce
- 6 tablespoons soy sauce
- 1 tablespoon black pepper powder (adjust to taste)
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch mixed with 1 cup water
- Oil for frying
- 4 cups water
Preparation
Saute garlic, dried chilies, and ginger until fragrant then add chicken and saute until chicken is cooked.
Add water and if desired, add more for a soupier consistency then stir in oyster sauce, soy sauce, and black pepper powder.
Let the mixture simmer for a while, add mushrooms, and cook for 2 to 3 minutes.
Stir in the cornstarch mixture until the soup thickens, add sesame oil, stir well, and turn off the heat.
When ready to serve, add 2 ladles of soup to a wok, include 1 roll of yee mee noodles, and let them soften slightly.
Add choy sum and break an egg into the mixture, add more soup if needed, and let it sit until the egg is half-cooked.
Turn off the heat and remove the noodles.
Tips
Iron sizzling plates can rust if left wet or damp; wash thoroughly and heat on a flame until completely dry before storing in a dry place.
