How to Cook Yee Mein Noodles with Garlic Butter Sauce

I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small amount of cheese in it. The result tasted rather different to what I ate, but I’ve decided to share it here nonetheless with a post-broadcast tweak to the recipe, ie. by adding evaporated milk.

Note that the restaurant version came with a very smooth-textured sauce, which suggests to me that it was passed through a sieve before being poured over the noodles; I might try that with mine next time.

Here was my initial ad hoc attempt –

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Garlic Butter Yee Mein Noodles with Prawns

INGREDIENTS:

1 cake yee mein or any egg noodles, boiled until soft, then drained and arranged on a platter

300g prawns, peeled & deveined

5 cloves garlic, minced

¼ onion, peeled and diced (optional)

4 TBSP butter

1 cup creamy evaporated milk

2 cups chicken stock (or water)

1 TBSP shredded cheese (optional)

1 TBSP chicken powder or 1 tsp salt + 1 tsp sugar

½ tsp white pepper

½ tsp sugar

To garnish –

1 TBSP sliced spring onion

1 sprig coriander

METHOD:

  1. Heat butter in pan, add onion and garlic and fry until lightly browned and aromatic. Add prawns and saute for about 10 seconds.
  2. Add all other ingredients, bring to a simmer and cook until prawns are done.
  3. Adjust seasoning, then pour sauce over noodles. Garnish with spring onion and coriander before serving.

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