As an eager noodle sweetheart, Malaysia is genuinely a culinary shelter that offers such a wide assortment of noodle dishes — from customary mee goreng to Italian pasta and Japanese ramen. In any case, nothing can beat a consoling, delicious plate of hot, sizzling yee mee. Yee mee is a most loved noodle dish among Malaysians! A warm, soothing dish with every one of the proteins and supplements in a food pyramid — vegetables for fiber, chicken pieces for protein, noodles for carbs, and in particular, the egg with runny yolk makes the sauce more velvety. You know the snapshot of expectation for your food is over as you hear the recognizable sizzling sound and fragrance floating toward you. Prior to getting into this generous dish, you give the noodles a decent blend and ensure it absorbs all the sauce goodness — eat it while it’s hot, each significant piece is a particularly mind boggling blast of flavor.
Then, pour in some water, MAGGI Oyster Sauce, soy sauce, sesame oil, corn flour and water and let it bubble to make the sauce. In the wake of allowing it to stew for 10 to 20 minutes, pour in corn flour to thicken the sauce. Heat a level container or a sizzling skillet and spot the yee mee noodles and side dishes in it, then pour in the sauce to allow it to sizzle. For a last touch, break an egg and pour it in, let it cook for 2 to 3 minutes, and a warm yee mee dish fit to be served!
Hankering for a generous, warm bowl of noodles? MAGGI has different noodle recipes: prawn noodles, hot and acrid noodles and northern hamburger rice noodle soup — straightforward recipes that you can make at the solace of your own home.
3 tbsp Corn Oil
3 cloves Garlic
1 in Ginger
5 branches Dried Chili
3.5 cut Chicken BreastTEST LABEL
2 tbsp MAGGI® Homemade Chicken Stock
6 Dried Shiitake mushrooms
1.5 L Water
5 tbsp MAGGI® Oyster Sauce
1 tbsp Thick soya sauce
Sesame Oil 0.25 cup
0.25 cup Water
4 Yee Mee
3 parcels Mustard Greens (Sawi)
In a pot, pan sear garlic, ginger, dried bean stew, chicken, MAGGI® Homemade Chicken Stock and dry shiitake mushroom until fragrant.
Pour in water, MAGGI® Oyster Sauce, dim soy sauce, sesame oil, corn flour and water and let it bubble. Stew for 10 – 20 minutes.
Pour in corn flour to thicken the sauce.
Heat a level dish or a sizzling container. Put in yee mee, mustard leaf and pour over sizzling sauce.
Allow it to sizzle. While sizzling, pour in egg and let it cook for 2-3 minutes. Serve right away.