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.


Garlic Butter Yee Mein Noodles with Prawns


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


  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.

Share and Enjoy !