Cantonese Style Yee Mee (广府伊面)

One day my husband asked if I know how to cook "cantonese style" Yee Mee cause he said he would like to have it for dinner. It is very simple to prepare, all

you need is to get the gravy right. 

I bought Fried Egg Noodle/Yee Mee from the Chinese grocery store. Yee Mee has been pre fried so it is crunchy but once you soak it in the soup it will get soften. My children love it so much.

Ingredients

2 pieces round

4 cups water

2 fish cakes

4 fried fu chuk

3 luncheon meats

6 pieces fish paste (yue wat)

2 tbsp oyster sauce

2 eggs (beaten)

4 cloves garlic (minced)

2 tbsp starch water (tapioca flr + 4tbsp water)

1cup vegetables of your choice, I use lettuce (chopped)

Salt to taste

Methods

1) Cut fish cakes and fu chuk, set aside.

2) Pre heat saucepan with cooking oil, fried garlic till light yellow, add in water and oyster sauce. Cover lid, bring to boil.

3) Put in fish paste, when fish paste float to top add in fish cakes, fu chuk, noodle. Lastly add in beaten egg, keep stiring with fork so it looks like fine egg drops. Add vegetables, salt to taste and stir in starch, till it's thicken.

4) You may fried luncheon meat and serve it on top of the noodle, don't soak in soup to prevent sogginess.