mun yee mee

I haven't had mun yee mee in ages, but scrolling around my greader a few weeks ago I read this post and thought it was about time I tried cooking mun yee mee at home.

Yee mee is a brown, crispy noodle, usually can be bought as a little nest - this is perfect for a one-person-sized portion. Because they're fried, yee mee have a earthy sort of taste (one which, as it turns out, Danni doesn't like!).

Mun yee mee is super easy and a fast dish to cook - you don't even need to presoak the dried noodles, because they do all their soaking in the wok as you cook. On Monday night I got home from two hours of Lindy Hopping, and fifteen minutes later (okay, twenty, because I had a shower first) I had a delicious dinner ready to eat!



Mun Yee Mee

This is a quick and easy dish. Portions for this are for one person, but it is okay to double for two people.

ingredients
1 nest yee mee (approx 70g)
1 bulb bok choy (stem and leaves separated)
half a carrot, julienned
1 tablespoon mushroom oyster sauce
1 tablespoon dark soy sauce
pepper
30-50g firm tofu
1 cup stock
1 red chilli, sliced to rounds
1 clove garlic, crushed/minced

method
In a little peanut oil (and in a wok), fry the chilli and garlic. Add the carrot and fry for a minute, then add a tiny bit of water and put the lid on. Leave to steam and fry for two or three minutes, then add the stock, mushroom oyster sauce, dark soy and the yee mee. Squish the yee mee gently so that eventually it sinks into the stock. Throw in the bok choy stems, and put the lid back on. After a few minutes, check on the yee mee. It should have mostly soaked up the stock. At this point, crush the tofu and throw it in, and also add the bok choy leaves. Once the leaves have wilted, then it is ready to serve.

You see? Quick and easy! A variation is that sometimes I will cook it in one and a half to two cups of stock, for a soupier version.