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