Seafood Yee Mee

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

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2round e-fu noodles
2cloves garlic (minced)
2shallots (minced)
10g ginger (julienne)
100g meat (from steamboat leftover)
100g seafood (from steamboat leftover)
100g fishballs, tofu etc (from steamboat leftover)
100g vegetables (from steamboat leftover)
500ml chicken stock
1tbsp light soya sauce
¼tsp dark soya sauce
1tsp sesame oil
¼tsp white pepper
½tsp sugar
1tbsp shaoxing wine
2tbsp water mixed with cornstarch
2tbsp oil



Mix 500ml chicken stock, 1 tbsp light soya sauce, ¼ tsp dark soya sauce and 1 tsp sesame oil in a bowl. Set aside
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Heat oil in wok
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Add 10g ginger 2 cloves garlic (minced) and 2 shallots (minced). Fry until fragrant
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Add in meat, seafood, fish balls and fry it till cooked.
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Splash in 1 tbsp Shaoxing wine
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Pour in the chicken stock mixture
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Once it comes up to a boil, add in the vegetables
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Thicken it with the cornstarch solution
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Spoon over the e-fu noodles
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