My Style of Instant Yee Mee

  • instant noodle
  • chinese leaves (cut into 1-2 inches long)
  • carrot (cut into flower shape or any shapes you wish)
  • chicken (sliced)
  • prawn
  • mussel
  • onion (diced)
  • egg
  • corn flour mixed with cold water
  • soy sauce
  • salt
  • sesame oil
  • white pepper
  1. Heat some oil in a pan, stir fry onion till yellowish & fragrant. Set aside.
  2. Add more oil on the left-over oil used on step 1, enough to deep fry noodle. When the noodle turns brownish & crispy, set aside.
  3. Now, we are not going to use the remaining of oil in the pan, it could be very oily & tasted...yuckss! So with adequate amount, add & stir fry chicken until cooked, add in prawns & mussels. Stir for a while & add carrot plus chinese leaves.
  4. When it is almost cooked, add the mixture of cornflour, soy sauce & salt to taste. Bring to boil before adding egg.
  5. Drop a few drops of sesame oil & do not forget, white pepper to add the aroma.
  6. Top with fried onion before serving hot.