How to Cook Ginger and Shallot Yee Meen Noodles

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Ginger and Shallot Yee Meen Noodles Recipe


  • 1 cake of yee meen (or substitute with any type of noodles)
  • 8 garlic cloves, peeled and crushed
  • 1 ½ – 2 inches ginger, cut into chunks
  • 3 shallots, cut into 2-inch lengths
  • 1 Tbsp oyster sauce
  • 1-1.5L water or stock
  • 1 tsp chicken powder
  • ½ tsp pepper
  • ½ tsp sugar
  • 1 tsp tapioca starch or cornstarch + 2 Tbsp water
  • 2 Tbsp oil


  1. Heat up oil in wok or frying pan, add garlic and ginger and fry until aromatic (2 minutes).
  2. Add oyster sauce and fry a further 10 seconds. Add water or stock.
  3. Add noodles, shallots, chicken powder, pepper and sugar. Cover and simmer until noodles are soft, adding more water if necessary.
  4. Add tapioca starch+water mixture, stir to combine until sauce is evenly thickened.
  5. Remove from heat and serve.

ginger and shallot yee meen noodles

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