The yellow noodle is cooked in many ways as we know - hokkien mee (where the noodle is thicker), prawn mee, loh mee, mee jawa, curry mee, mee rebus, mee goreng and so on. The chewy texture and yellow colour of the noodles is due to the addition of food grade lye which prevents the noodles from disintegrating when cooked in soups or stir-fries. We usually soak and blanch the noodles in boiling water before adding them into our soups or stir-fries to get rid of the yellow colour and taste of lye.
Ingredients:
Ingredients:
- 250 g yellow noodle (4 large servings)
- 200 g bean sprouts
- 200 g sawi
- 2 big Shiitake mushrooms
- 100 g of chicken/pork slices
- 4 cloves garlic, chopped
- 4 chili padi, chopped.
- Seasonings - light and dark soy sauce, white pepper powder and salt
- 3 tbsp Cooking oil
Method:
- Firstly, rinse the yellow noodle a few times and after that soak it for about 15 minutes in warm water to rid it of the yellow colour and taste of lye. Transfer the noodle into a colander to let the water run off.
- Wash the bean sprouts and remove any leftover green covering. Let the water drain from the bean sprout and set aside.
- Wash and cut the sawi into 1-inch length. Set aside.
- Wash and soak the Shiitake mushrooms (overnight). Slice the mushrooms thinly.
- Wash and slice the chicken or pork thinly.
- Heat the wok with cooking oil.
- Saute the garlic till fragrant.
- Saute the mushroom till fragrant.
- Add the chicken/pork slices.
- Add the chili padi.
- Add the bean sprout.
- Add the sawi.
- Fry till the bean sprout and sawi are half-cooked.
- Add a cup of water and let it boil.
- Add 3 tbsp light soy sauce and 1 tbsp dark soy sauce (add more if you want darker noodles).
- Add the noodles.
- Stir gently till the noodles are fully covered with sauce.
- Let the noodles simmer for a while till they are soft but not soggy.
- Dish out and serve.