Braised Seafood Yee Mein

Noodles January 8th, 2009

braised seafood yee mein

Yee Mee or Yee Mein (in cantonese) is a type of dried noodles which looks like lengthy rubber-bands. They are brown in colour and usually come shaped like a small cake. It is usually cooked with some sort of rich gravy and in some food courts, you will find it being served on a sizzling hot plate. Though it is quite common, nevertheless, it is still not as popular as the yellow noodles, bee hoon or kuey teow. I think this may have to do with the taste.

In its sold form, the Yee Mee can have a distinctive muski-smell which some might find it a tad artificial. To reduce this “artificial” smell, it is recommended that the Yee Mee be blanched in hot water for a couple of minutes before plunging it into cold water prior to cooking it proper with sauces. You will find that the water used to blanch the Yee Mee will turn brownish and thoroughly unappetising.

In some parts of Malaysia, you can find what is known as Sang Har Meen (fresh prawn noodles) wherein Yee Mee is predominantly used. With that in mind, I decided to cook my very own Braised Seafood Yee Mein using fresh sea prawns and fresh lala clams. I could have boosted the taste further with fresh slices of fish meat and cuttlefish but I couldn’t get my hands on them. Anyway, home cooking is usually not so extravagant. Prawns and lala clams are good enough for this session.

This is my recipe for Braised Seafood Yee Mein


  • 4 pieces Yee Mein (1 piece per person)
  • 200 grammes lala clams (rinsed thoroughly to remove mud and grime)
  • 400 grammes medium prawns (remove shell leaving head and tail intact. Devein. You can also shell it completely. No worries)
  • 300 grammes of choy sum (rinse and cut into smaller sizes)
  • 3 slices of ginger
  • 4 teaspoons chopped garlic
  • 500 ml hot water (for cooking)
  • 4 tablespoons cooking oil


  • 2 tablespoons oyster sauce
  • 1 tablespoon light soya sauce
  • 1 teaspoon fish sauce
  • Salt and pepper to taste
  • 1 tablespoon chinese cooking wine


Bring a pot of water to boil and blanch Yee Mee for 2 minutes until semi-soft. Drain and plunge into cold / iced water. Drain.

Heat wok until smoking hot. Add 2 tablespoons oil and 2 teaspoons chopped garlic. As the garlic sizzles, add Yee Mee and stir briskly for 1 minute. Remove and set aside.

In the same wok, add 2 teaspoons chopped garlic and prawns. Stir until prawns have curled up by half. Remove and set aside.

Then add ginger and stir until aromatic. Follow by water and seasoning (except salt, pepper and chinese cooking wine). Bring to boil before adding Yee Mee. Stir well and cover with lid for 1 minute.

Add prawns, choy sum and lala clams. Stir well and cover lid again for an0ther minute. Add salt and pepper to taste followed by chinese cooking wine.

Dish up when prawns have fully curled up and lala clams have opened up. If gravy is too thin for your liking, add a little cornstarch to thicken.

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  1. 1
    January 9th, 2009 at 8:53 am

    Yee mein is my hubby’s favourite esp when it is braised with lobster. Your version of braised yee mein looks so mouth-watering!

  2. 2
    January 9th, 2009 at 10:27 am

    I like combination of yee mein with lala! I like those crispy type of yee mein as well =D

  3. 3
    Jason Wong
    January 10th, 2009 at 3:03 pm

    Looks very tempting,especially the clams. But still the traditional yee mee with slices of pork, some prawns, ‘choy sam’ and egg are my favourite.

    And recently, we found another way to enjoy yee mee, with ginger and duck.

  4. 4
    January 13th, 2009 at 8:56 am

    This looks so delicious! Combination of lala clams even more tasty.

  5. 5
    January 14th, 2009 at 10:15 am

    I love lala! Using it in noodles gives the noodles its unique taste. This yee mein looks yummy!

  6. 6
    January 14th, 2009 at 7:30 pm

    I have not seen lala around here in New York. I guess clams would be a suitable substitute.

  7. 7
    January 23rd, 2009 at 3:24 pm

    May the Oxpicious year brings you cartfuls of good luck, joy, prosperity and best of health! Gong Xi Fa Cai!!

  8. 8
    January 24th, 2009 at 2:42 pm

    I actually love Yee Mee though I know many of the rest dislike this “rubber-band” noodles 😀
    Happy Chinese New Year!

  9. 9
    Rasa Malaysia
    January 24th, 2009 at 2:49 pm

    Hey you, Happy CNY! 🙂

  10. 10
    Daruma 老叔
    January 26th, 2009 at 12:12 pm

    Thank you for sharing your recipes here.

    Your blog is now one of my favorite place to visit for recipes whenvener I decide to whip up a dish or two of those foods that I missed back home.

    Wish you a Happy New Year!


  11. 11
    January 29th, 2009 at 2:45 am

    We love Ee Mein with chicken and choy sum. Really tasty meal!

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  12. 12
    February 9th, 2009 at 1:52 pm

    OMG, your photo looked so delicious and yummy, I wish I could eat it right now. Nice Blog.

  13. 13
    February 26th, 2009 at 8:07 am

    in penang..yee mien demand not so much…

  14. 14
    March 6th, 2009 at 7:14 am

    That looks so yummy!

  15. 15
    Panda Q
    March 9th, 2009 at 4:18 pm

    Love the colors and looks delicious. Give me ideas of what ingredients to add the next time try making this dish.

  16. 16
    Ching Hermosa
    March 27th, 2009 at 5:14 pm

    Nice pics and very yummy too! I can’t wait to try this at home.

  17. 17
    Scott at Realepicurean
    April 6th, 2009 at 1:01 am

    Unfortunately pregnant wife = distinct lack of shellfish recently.

    Perhaps I should break the mould and bring myself home a big bag of oysters or something.

  18. 18
    June 1st, 2009 at 3:41 pm

    Found this when I was searching for ginger duck yee mein recipe. I’m 8 months pregnant, baby due in 3 weeks. Been craving for ginger duck yee mein for days!!!

    Can’t find it anywhere in NZ, so hope to get a recipe and make it myself.

    Does anyone have the recipe for ginger duck yee mein?

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