Mee Hailam Recipe (Hainanese Style Wet Noodles)

Yellow noodles: These are thick, chewy noodles commonly used in Asian cuisine, providing a hearty base for the dish.

Chicken breast: Sliced chicken breast adds a lean protein to the dish, absorbing the flavors of the sauce.

Shrimp: Peeled and deveined shrimp add a sweet, seafood flavor and a tender texture.

Choy sum: A leafy green vegetable that adds a fresh, slightly bitter taste and a crunchy texture.

Chicken broth: A savory liquid base that enhances the overall flavor of the dish.

Oyster sauce: A thick, dark sauce made from oysters, adding a rich, umami flavor.

Soy sauce: A salty, savory sauce made from fermented soybeans, enhancing the dish's depth of flavor.

Cornstarch: Mixed with water, it acts as a thickening agent for the sauce.

Garlic: Minced garlic adds a pungent, aromatic flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral base for cooking.

When stir-frying the chicken breast and shrimp, make sure to keep the heat at medium-high to ensure they cook quickly and evenly. This helps to lock in the juices, keeping the chicken tender and the shrimp succulent. Additionally, when adding the cornstarch mixture to thicken the sauce, make sure to stir continuously to avoid any lumps and achieve a smooth, glossy finish.

• yellow noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are a good gluten-free alternative.

• sliced chicken breast - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well.

• peeled and deveined shrimp - Substitute with sliced mushrooms: Mushrooms add a similar umami flavor and are a good vegetarian substitute.

• choy sum - Substitute with bok choy: Bok choy has a similar texture and flavor profile, making it a suitable replacement.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a rich flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweet and savory flavor, making it a good substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar salty and umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for cooking.

• Allow the Mee Hailam to cool to room temperature before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the noodles and sauce into an airtight container. If possible, store the noodles and sauce separately to maintain the texture of the noodles.
• For short-term storage, place the container in the refrigerator. The Mee Hailam can be stored in the fridge for up to 3 days.
• For long-term storage, consider freezing. Place the Mee Hailam in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the frozen Mee Hailam in the refrigerator overnight.
• Reheat the Mee Hailam in a wok or pan over medium heat. Add a splash of chicken broth or water to help loosen the noodles and sauce.
• Stir occasionally to ensure even heating and to prevent the noodles from sticking to the pan.
• Once heated through, serve the Mee Hailam hot and enjoy.

• For stovetop reheating:

  1. Heat a wok or large skillet over medium heat.
  2. Add a splash of chicken broth or water to prevent the noodles from drying out.
  3. Add the leftover Mee Hailam and stir occasionally until heated through, about 5-7 minutes.

• For microwave reheating:

  1. Place the leftover Mee Hailam in a microwave-safe container.
  2. Add a tablespoon of chicken broth or water to keep the noodles moist.
  3. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mee Hailam in an oven-safe dish.
  3. Add a bit of chicken broth or water to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes or until heated through, stirring halfway through the reheating process.

• Wok: A large, round-bottomed cooking vessel that is ideal for stir-frying and allows for even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool used for slicing the chicken breast and chopping the choy sum.

• Cutting board: A flat surface used to safely chop and slice ingredients.

• Measuring cups: Tools used to measure the chicken broth accurately.

• Measuring spoons: Tools used to measure the oyster sauce, soy sauce, and cornstarch precisely.

• Mixing bowl: A bowl used to mix the cornstarch with water before adding it to the wok.

• Tongs: A tool used to handle and mix the noodles and other ingredients in the wok.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Serving bowl: A bowl used to serve the finished Mee Hailam hot.

Prep ingredients in advance: Slice the chicken breast, peel and devein the shrimp, and cut the choy sum ahead of time.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Cook noodles separately: Boil the yellow noodles while prepping other ingredients to streamline the process.

Minimize cleanup: Use a single wok for cooking everything to reduce the number of dishes to wash.

Batch cooking: Double the recipe and freeze half for a quick meal later.