Name: Sizzling Pan Fried Noodles (Teet Parn Yee Mee)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Malaysian
Ingredients: 3 thin strips Pork belly (70g); 2 tsp Garlic, finely chopped; 6 pcs Fish cake, thinly sliced; 2 pcs Fish ball; 3 Prawns, peeled and deveined; 1 stalk Choy sum; 1/2 a stalk Spring onion, finely chopped; 1 Yee me (clay pot noodles); 1 tbsp Potato starch; 1/2 tsp Chicken bouillon powder; 1/2 tsp Yumyum, MSG; 1/2 tsp Sugar; Pinch of white pepper; 1/2 tsp Oyster sauce; 1 tsp Sesame oil; 1 tbsp Cooking wine; 2 cups Water; 1 tsp Dark soy; 1 tsp Maggi sauce

Jump to Recipe·Print Recipe

Bouncy noodles coated in a savory brown gravy served on a sizzling hot plate, this sizzling yee mee is a delicious Malaysian noodle dish you can’t get enough of!

Table of Contents

What are yee mee?

Yee mee aka yi mien or e-fu noodles (伊面) are a Cantonese kind of dried wheat noodles and are typically purchased in round fried cakes. They can be prepared in various ways including, drenched in sauce, boiled in soup, or stir-fried.

The most well-known yee mee dish is longevity noodles or sau mein (壽麵/寿面). This dish is typically eaten on birthdays to represent a long life.

sizzling yee mee with prawns, fish cake and pork

What is sizzling yee mee?

Sizzling yee mee is a popular dish from Malaysia, typically found in food courts or hawker stalls. The dish is made up of yee mien noodles coated in a savory brown gravy, served with fish cakes, prawns, veggies, and of course a fried egg. All of this is then served on a hot sizzling plate for a warm and comforting dish, full of umami flavor.

sizzling yee mee with pork, prawns and fish balls

Ingredients

Protein

Pork belly: Any cut of pork will work in this, personally, I love pork belly, but you can also use protein like chicken or beef
Fish cake: I use thinly sliced fish tofu, but any kind of fish cake will work.
Fish ball: Feel free to use whatever kind of fish balls you like
Prawns: Make sure the prawns you use are peeled and deveined, both fresh and frozen work
Choy sum: Choy sum adds some freshness to the dish, feel free to substitute it with any kind of other leafy vegetable
Spring onion: Spring onion is used for garnish and a touch of flavor

Sauce

Potato starch: Potato starch is the thickening agent behind the sauce, giving the sauce the gravy-like texture
Chicken bouillon powder: Chicken powder adds umami and depth of flavor to the sauce
Yumyum: This is my special blend of MSG made to enhance your dishes. If you don’t have it you can purchase it here, or use MSG instead.
Sugar: Sugar adds sweetness to the sauce and helps balance out the flavors of the dish
White pepper: White pepper adds flavor and fragrance to the dish
Oyster sauce: Oyster sauce adds umami and a touch of sweetness to the sauce
Sesame oil: Sesame oil is the best for adding a nutty flavor to any dish
Cooking wine: Cooking wine helps to remove any fishiness from the seafood in the dish while also adding a fragrant aroma
Water: Water makes up the body of the sauce along with all the seasonings
Dark soy: Dark soy is mainly added for color, bringing the sauce to a rich, dark color
Maggi sauce: Maggi sauce is an essential in Malaysian cooking, it’s a seasoned soy sauce that adds a familiar delicious flavor to the sauce
Yee mee: For this dish, I prefer using the thinner kind of yee mee also known as claypot noodles. But regular yee mee works too.

How to Cook Sizzling Yee Mee

Cook the fish tofu and fish ball, and remove from the pan. Add the pork belly and garlic to the wok and stir-fry until cooked through, remove from the pan. Repeat with the prawns.

Combine all the sauce ingredients in the wok and cook until well combined and slightly thickened. Add the fish tofu, fish balls, pork belly, and prawns and toss to combine.

Heat the sizzling plate on the wok burner, then top it with the noodles, protein, and veggies. Pour over the sauce and crack an egg on the side to serve.

My sauce isn’t the right consistency

Depending on the heat of your stove top the sauce will cook with different timings. The sauce should be thick, but also thin enough to pour over the noodles and give them a good coating.

If your sauce is too thick just water it down with a splash of water.

If your sauce is too thin keep cooking the sauce until it reduces, or add a little bit more potato starch mixed with water in the form of a slurry to thicken it more.

LET'S COOK RESTAURANT - QUALITY FOOD AT HOME!

If you like this yaki udon stir-fry recipe make sure you leave a rating and comment down below. I'd love to hear what you think about these stir-fried udon noodles. Don't forget to follow me on Instagram, TikTok, Facebook, and YouTube to stay up to date with new recipes and follow my cooking journey!