After I used to be youthful, my mother used to arrange dinner every meal at dwelling, and we seldom ate out. On one unusual occasion, she decided to not put together dinner and requested me to purchase noodles on the restaurant merely 5 minutes from the place we lived.
That was my first experience consuming Yi Mein. My mom used to arrange dinner main meals as she couldn’t eat any spicy meals. As such, the flavour of Yi Mein blew my ideas, as a result of it was a stark distinction to what I was used to at dwelling.
I was immediately hooked on the flavour of Yi Mein, and I have been having it recurrently since then.
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🆚 The excellence between Yi Mein vs. completely different noodles
Fast forward to my maturity. As I ventured into the meals enterprise over the earlier 20 years, I have been uncovered to quite a few varieties of noodle cooking. Nonetheless, Yi Mein nonetheless holds a selected place in my coronary coronary heart as a consequence of its distinctive texture and style.
The important thing to its deliciousness is that it is deep-fried Cantonese egg noodles. Which suggests as soon as you purchase it, this golden yellow shade noodle is already cooked, nonetheless because it’s deep-fried and dry, it might be saved for a really very long time with out dropping its style. The deep-frying course of gives style to the noodles, making them distinctly utterly completely different.
The strategy moreover contains together with lye water (kansui/枧水), making the noodles springy.
Observe: There are a selection of English translations of this noodle: Yee Mein, Yi Mein, yī miàn, and Yee Mee are all of the equivalent.
🛒Parts wished for Yi Mein recipe
- Noodles. A really highly effective ingredient is, in any case, the noodles. I keep in Malaysia, and the noodles on a regular basis can be found an enormous disc type. They’re egg noodles which have already been deep-fried and could possibly be eaten with out further cooking. The noodles have a distinguished style as a consequence of deep frying and a springy texture. It is on the market in most Asian grocery outlets.
- Meat and shrimp are the most typical substances utilized in Malaysia to arrange braised Yi Mein. It’s possible you’ll substitute pork with rooster breast meat should you do not eat pork. The meat must be marinated to provide additional style, and the shrimp must be soaked in baking soda and salt to make it crunchy.
- Fish cake is also used in Malaysia to arrange dinner noodles. If unavailable, you presumably can omit or substitute it with completely different seafood, akin to squid or fish balls.
- Mushrooms. One different usually used ingredient on this Yi Mein recipe is mushrooms. It is notably well-liked inside the Hong Kong kind Yi Mein recipe, by which the noodles is not going to be braised nonetheless merely stir-fried instantly. Nonetheless, I will exclude it on account of I favor to make this Malaysian Chinese language language recipe as real as doable.
- Greens. As for greens, I choose choy sum or gai lan (Chinese language language broccoli). Bok choy may be acceptable. One different well-liked ingredient is Chinese language language chive, which I substitute with inexperienced onions on this recipe. Inexperienced onions are additional well-liked in Malaysia, nonetheless Chinese language language chives (韭黄) are additional well-liked for preparing Hong Kong-style fried Yi Mein.
- Stock. Lastly, using stock to arrange these braised noodles is on a regular basis greater than merely water. I used rooster broth at the moment, and one different usually used alternative is anchovy stock.
👉 Yi Mein recipe – the step-by-step instruction
1. Slice the rooster breast into skinny gadgets and marinate with delicate soy sauce, salt, and sesame oil for on the very least quarter-hour.
2. Take away the shrimp’s heads and shells, devein them, and soak them in a mixture of baking soda, salt, and water for 10 minutes. Rinse completely and put apart.
3. Wash the choy sum and decrease it into fast sections. Decrease the inexperienced onions and carrots into fast strips.
4. Heat two tablespoons of vegetable oil in a wok or pan. Add the rooster slices and stir-fry for about 20 seconds over low to medium heat. Then, add a tablespoon of chopped garlic. Proceed stir-frying until the rooster modifications shade, then add the shrimp.
5. Proceed stir-frying the rooster and shrimp until the shrimp is barely charred and fragrant. Take away and put apart.
6. Add additional oil to the pan and stir-fry the choy sum over medium to extreme heat. When the greens start to wilt, add rooster broth or water and convey to a boil. Season with delicate soy sauce, oyster sauce, salt, white pepper, and Shaoxing wine.
7. Thicken the sauce with cornstarch slurry. Return the rooster and shrimp to the pan and mix correctly.
8. There are two serving selections: (a) Place the noodles on a plate and pour the gravy on excessive to serve. (b) Boil a pot of water, and add the noodles to blanch for about 30 seconds. Drain, return the drained noodles to the wok, and mix with completely different substances sooner than serving. Please examine with the phrase half beneath for particulars on the variations between these two methods.
💡Methods to make the best Yi Mein
- Please do not substitute Yi Mein with completely different noodles on this recipe. Though the substances are the equivalent, the flavour will differ within the occasion you utilize completely different noodles.
- To make the shrimp crunchy, soak them in a concentrated decision containing baking soda (sodium bicarbonate) and salt for ten minutes, then wash them completely. Chinese language language cooks use this method to make the texture of the shrimp crunchy.
- Whereas stir-frying the shrimp, be careful to not overcook them. For individuals who favor barely cooked shrimp, stir-fry them calmly.
- It’s possible you’ll choose to not stir-fry the greens. For individuals who skip this step, add the greens solely after the rooster broth or water boils. Nonetheless, I favor to stir-fry the greens as a result of it enhances the flavour.
- I exploit main Cantonese seasonings. I don’t use darkish soy sauce on account of I favor a lighter shade, nonetheless you presumably can add a bit of bit.
- When serving the noodles, you presumably can pour the gravy and substances on excessive of the noodles on a serving plate. This makes the noodle dish look additional presentable, and the noodles could be additional crunchy. Alternatively, within the occasion you like softer noodles, you presumably can blanch them for half a minute sooner than mixing them with completely different substances. The texture of the noodles will flip into softer on this case.
🍽️ Variation: Stir-fry the noodles.
One different well-liked cooking approach to arrange Yi Mein is to stir-fry it with greens, meat, and shiitake mushrooms. Yi Mein can be referred to as longevity noodles or prolonged life noodles on account of the prolonged noodles symbolize longevity and good luck, and it is usually served at birthday celebrations. This dish is very well-liked in Hong Kong to serve all through Chinese language language banquets and Chinese language language New 12 months
🗄️ How one can retailer the leftovers of this noodle?
I would advocate not holding any leftovers for Yi Mein. The noodles take in water and gravy, inflicting them to show into delicate and lose their chewy texture, even when saved in an airtight container inside the fridge. The longer you keep it, the softer and soggier it turns into. Subsequently, it’s best to eat any leftovers on the equivalent day.
📖 Completely different related Chinese language language noodles
For individuals who like this Yi Mein recipe, I would wish to share additional Chinese language language noodle recipes.
🔎The origin of Yi Mein
In line with this provide, E-fu noodles, additionally referred to as Yi Mein, 伊府面, had been invented by Yi Bingshou 伊秉绶 (1754—1815), a Qing Dynasty poet and calligrapher who as quickly as served as a result of the governor of Huizhou 惠州. Yi Bingshou requested his put together dinner to beat eggs into wheat flour and mix them with water. Then, the noodles had been dried inside the photo voltaic, fried until golden, and saved for later use.
After tasting the dish, the poet and calligrapher Observe Xiang 宋湘 was amazed by the fashion and acknowledged, “Such a delicacy has no good title, which is a bit unfair.” From then on, the title of the noodles was often called e-fu-mein, which suggests the Yi family’s noodles, and steadily grew to develop into well-liked among the many many people, abbreviated as “Yi Mein.”
Parts
- 1Ingredients A
- 300g Yi Mein
- 170g rooster bread meat, sliced thinly
- 6 medium-sized shrimp, clear, devein, and go away the tail on
- 1 tbsp chopped garlic
- 1 stalks of inexperienced onion, decrease into one-inch sections
- 1 small carrot, decrease into one-inch prolonged strips
- 150g choy sum, decrease into two-inch sections
Parts B
- 2 tbsp delicate soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp Shaoxing wine (non-obligatory)
- 1 tbsp cornstarch (plus 3 tbsp of chilly water to form a slurry)
- 1/2 tsp salt
- 1/4 tsp flooring white pepper
- 1 cup rooster stock
- 1 cup water
Instructions
1. Slice the rooster breast into skinny gadgets and marinate with soy sauce, salt, and sesame oil for on the very least quarter-hour.
2. Take away the shrimp’s heads and shells, devein them, and soak them in a mixture of baking soda, salt, and water for 10 minutes. Rinse completely and put apart.
3. Decrease the choy sum into fast sections, inexperienced onions and carrots into fast strips.
4. In a wok or pan, heat two tablespoons of vegetable oil. Add the rooster slices and stir-fry for about 20 seconds over low to medium heat. Then add a tablespoon of chopped garlic.
5. Proceed stir-frying until the rooster modifications shade, then add the shrimp.
6. Proceed stir-frying the rooster and shrimp until the shrimp is cooked. Take away and put apart.
7. Stir-fry the choy sum over medium to extreme heat. When the greens start to wilt, add rooster broth or water and convey to a boil. Season with delicate soy sauce, oyster sauce, salt, white pepper, and Shaoxing wine, salt and pepper.
8. Thicken the sauce with cornstarch slurry. mix correctly.
9. There are two serving selections:
A. Place the noodles on a serving plate and pour the gravy over them.
B. Boil a pot of water, add the dry noodles for about 30 seconds, drain, then return the drained noodles to the wok and mix with completely different substances sooner than serving.
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Weight loss plan Information:
Yield: 2
Serving Dimension: 1
Amount Per Serving:
Power: 516Full Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gLdl ldl cholesterol: 167mgSodium: 2447mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 47g
This information was provided and calculated by Nutritionix on 23/9/2022