Malaysian Yin Yong (Crispy and Flat Rice Noodles with Egg Gravy)
Yin Yong is a deliciously crispy and savoury noodle dish soaked in egg gravy together with any proteins and vegetables you like, and is also super easy to cook!
Servings: 3
Ingredients
Noodles
- 100 g rice vermicelli
- 420 g flat rice noodles
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
Gravy
- 3 cloves garlic minced
- 100 g chicken sliced (replaceable)
- 100 g prawn (replaceable)
- 100 g fish cake (replaceable)
- 1 bok choy (replaceable)
- 2 tbsp soy sauce
- 1 cup water
- 1 tsp chicken buillon
- 1 egg lightly beaten
- salt to taste
- pepper to taste
Cornstarch Slurry
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Deep fry the rice vermicelli until it expands and turns crispy. Set it aside.
- Stir fry the flat noodles until it softens. Add dark soy sauce and light soy sauce, then mix well and set it aside.
- You can use any proteins or vegetables that you like. For this recipe, I'm using minced garlic, chicken, prawns and fish cake, cooked over medium-high heat. Stir fry for a few minutes until they are heated through and add in light soy sauce and water.
- Add in the bok choy / vegetable, pepper, salt and chicken bullion. Mix them well. Then add in the water and cornstarch slurry to thicken the gravy. You can adjust the volume and consistency of the gravy to your liking, by adding more water and cornstarch slurry in the same ratio.
- Once the gravy thickens and comes to a boil, turn off the heat and add in a beaten egg. Stir well to combine it with the gravy.
- Plate the deep fried rice vermicelli and flat noodles first, before drizzling the gravy over it and serve immediately!