Seafood Yee Mee

Chinese New Year
Mains
Noodles
Seafood

Easy Level:

Cook Time:

Servings:

2

One of the favourite dishes during Chinese New Year is the get-together steamboat! It’s simple to prepare and great for bonding. It also has numerous meats and seafoods, vegetables, fishballs, etc. Sometimes, there are little bits and bobs of leftovers, which can be used to create a tasty new dish instead of being thrown away!
Seafood Noodles is a great idea to make good use of leftover steamboat ingredients. It’s super easy to whip up in a jiffy and absolutely delicious. You don’t need to spend extra money to buy the ingredients. All you have to do is mince some garlic and shallots, slice some ginger and use whatever noodles you have at home! We used dried e-fu noodles as that was what we had in our kitchen!
Did you know that in 2015, Singapore generated 786 million kg of food waste? That’s two bowls of food waste generated per person, per day. Repurposing leftover ingredients into new dishes is a great way to reduce food wastage and save money. Why not start doing so during this festive season?
#themeatmensg #simple #delicious #sustainablefood #nea #seafood #sp

Ingredients

Adjust Servings
US / Metric
0.00
round e-fu noodles
0.00
round e-fu noodles
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
shallots
shallots
(minced)
0.00
shallots
shallots
(minced)
0.00
g
g
ginger (julienne)
0.00
g
g
ginger (julienne)
0.00
g
g
meat (from steamboat leftover)
0.00
g
g
meat (from steamboat leftover)
0.00
g
g
seafood (from steamboat leftover)
0.00
g
g
seafood (from steamboat leftover)
0.00
g
g
fishballs, tofu etc (from steamboat leftover)
0.00
g
g
fishballs, tofu etc (from steamboat leftover)
0.00
g
g
vegetables (from steamboat leftover)
0.00
g
g
vegetables (from steamboat leftover)
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
water mixed with cornstarch
0.00
tbsp
tbsp
water mixed with cornstarch
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Mix 500ml chicken stock, 1 tbsp light soya sauce, ¼ tsp dark soya sauce and 1 tsp sesame oil in a bowl. Set aside
Mix 500ml chicken stock, 1 tbsp light soya sauce, ¼ tsp dark soya sauce and 1 tsp sesame oil in a bowl. Set aside
Mark as completed

2

Heat oil in wok
Heat oil in wok
Mark as completed

3

Add 10g ginger 2 cloves garlic (minced) and 2 shallots (minced). Fry until fragrant
Add 10g ginger 2 cloves garlic (minced) and 2 shallots (minced). Fry until fragrant
Mark as completed

4

Add in meat, seafood, fish balls and fry it till cooked.
Add in meat, seafood, fish balls and fry it till cooked.
Mark as completed

5

Splash in 1 tbsp Shaoxing wine
Splash in 1 tbsp Shaoxing wine
Mark as completed

6

Pour in the chicken stock mixture
Pour in the chicken stock mixture
Mark as completed

7

Once it comes up to a boil, add in the vegetables
Once it comes up to a boil, add in the vegetables
Mark as completed

8

Thicken it with the cornstarch solution
Thicken it with the cornstarch solution
Mark as completed

9

Spoon over the e-fu noodles
Spoon over the e-fu noodles
Mark as completed

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