My Style Of Instant Yee Mee

• noodle instant
• chinese leaves cut into 1-2 inches long
• carrot cut into flower shape or any shapes you wish
• chicken sliced
• prawn
• mussel
• onion diced
• egg
• corn flour mixed with cold water
• soy sauce
• salt
• sesame oil
• white pepper

1. 1. Heat some oil in a pan, stir fry onion till yellowish & fragrant. Set aside.
2. 2. Add more oil on the left-over oil used on step 1, enough to deep fry noodle. When the noodle turns brownish & crispy, set aside.
3. 3. Now, we are not going to use the remaining of oil in the pan, it could be very oily & tasted...yuckss! So with adequate amount, add & stir fry chicken until cooked, add in prawns & mussels. Stir for a while & add carrot plus chinese leaves.
4. 4. When it is almost cooked, add the mixture of cornflour, soy sauce & salt to taste. Bring to boil before adding egg.
5. 5. Drop a few drops of sesame oil & do not forget, white pepper to add the aroma.
6. 6. Top with fried onion before serving hot.

noodle instant, chinese, carrot, chicken, prawn, mussel, onion, egg, corn flour, soy sauce, salt, sesame oil, white pepper

Taken from www.yummly.com/recipe/My-Style-of-Instant-Yee-Mee-1692853 (may not work)