After I was youthful, my mom used to rearrange dinner each meal at dwelling, and we seldom ate out. On one uncommon event, she determined to not put collectively dinner and requested me to buy noodles on the restaurant merely 5 minutes from the place we lived.
That was my first expertise consuming Yi Mein. My mother used to rearrange dinner principal meals as she couldn’t eat any spicy meals. As such, the flavour of Yi Mein blew my concepts, on account of it was a stark distinction to what I used to be used to at dwelling.
I used to be instantly hooked on the flavour of Yi Mein, and I’ve been having it recurrently since then.
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🆚 The excellence between Yi Mein vs. fully completely different noodles
Quick ahead to my maturity. As I ventured into the meals enterprise over the sooner 20 years, I’ve been uncovered to fairly just a few forms of noodle cooking. Nonetheless, Yi Mein nonetheless holds a particular place in my coronary coronary coronary heart as a consequence of its distinctive texture and magnificence.
The vital factor to its deliciousness is that it’s deep-fried Cantonese egg noodles. Which suggests as quickly as you buy it, this golden yellow shade noodle is already cooked, nonetheless as a result of it is deep-fried and dry, it is perhaps saved for a extremely very very long time with out dropping its model. The deep-frying course of offers model to the noodles, making them distinctly totally fully completely different.
The technique furthermore incorporates along with lye water (kansui/枧水), making the noodles springy.
Observe: There are a collection of English translations of this noodle: Yee Mein, Yi Mein, yī miàn, and Yee Mee are the entire equal.
🛒Elements wished for Yi Mein recipe
- Noodles. A very extremely efficient ingredient is, in any case, the noodles. I maintain in Malaysia, and the noodles frequently could be discovered an unlimited disc sort. They’re egg noodles which have already been deep-fried and will presumably be eaten with out additional cooking. The noodles have a distinguished model as a consequence of deep frying and a springy texture. It’s in the marketplace in most Asian grocery shops.
- Meat and shrimp are the most common substances utilized in Malaysia to rearrange braised Yi Mein. It is potential you may substitute pork with rooster breast meat ought to you don’t eat pork. The meat have to be marinated to offer further model, and the shrimp have to be soaked in baking soda and salt to make it crunchy.
- Fish cake can also be utilized in Malaysia to rearrange dinner noodles. If unavailable, you presumably can omit or substitute it with fully completely different seafood, akin to squid or fish balls.
- Mushrooms. One completely different normally used ingredient on this Yi Mein recipe is mushrooms. It’s notably well-liked contained in the Hong Kong sort Yi Mein recipe, by which the noodles will not be going to be braised nonetheless merely stir-fried immediately. Nonetheless, I’ll exclude it on account of I favor to make this Malaysian Chinese language language language recipe as actual as doable.
- Greens. As for greens, I select choy sum or gai lan (Chinese language language language broccoli). Bok choy could also be acceptable. One completely different well-liked ingredient is Chinese language language language chive, which I substitute with inexperienced onions on this recipe. Inexperienced onions are further well-liked in Malaysia, nonetheless Chinese language language language chives (韭黄) are further well-liked for getting ready Hong Kong-style fried Yi Mein.
- Inventory. Lastly, utilizing inventory to rearrange these braised noodles is frequently better than merely water. I used rooster broth in the intervening time, and one completely different normally used various is anchovy inventory.
👉 Yi Mein recipe – the step-by-step instruction
1. Slice the rooster breast into skinny devices 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 mix of baking soda, salt, and water for 10 minutes. Rinse fully and put aside.
3. Wash the choy sum and reduce it into quick sections. Lower the inexperienced onions and carrots into quick strips.
4. Warmth 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 warmth. Then, add a tablespoon of chopped garlic. Proceed stir-frying till the rooster modifications shade, then add the shrimp.
5. Proceed stir-frying the rooster and shrimp till the shrimp is barely charred and aromatic. Take away and put aside.
6. Add further oil to the pan and stir-fry the choy sum over medium to excessive warmth. When the greens begin 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 blend appropriately.
8. There are two serving alternatives: (a) Place the noodles on a plate and pour the gravy on extreme 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 blend with fully completely different substances earlier than serving. Please look at with the phrase half beneath for particulars on the variations between these two strategies.
💡Strategies to make the very best Yi Mein
- Please don’t substitute Yi Mein with fully completely different noodles on this recipe. Although the substances are the equal, the flavour will differ inside the event you make the most of fully completely different noodles.
- To make the shrimp crunchy, soak them in a concentrated choice containing baking soda (sodium bicarbonate) and salt for ten minutes, then wash them fully. Chinese language language language cooks use this methodology to make the feel of the shrimp crunchy.
- Whereas stir-frying the shrimp, watch out to not overcook them. For people who favor barely cooked shrimp, stir-fry them calmly.
- It is potential you may select to not stir-fry the greens. For people who skip this step, add the greens solely after the rooster broth or water boils. Nonetheless, I favor to stir-fry the greens on account of it enhances the flavour.
- I exploit principal Cantonese seasonings. I don’t use darkish soy sauce on account of I favor a lighter shade, nonetheless you presumably can add a little bit of bit.
- When serving the noodles, you presumably can pour the gravy and substances on extreme of the noodles on a serving plate. This makes the noodle dish look further presentable, and the noodles might be further crunchy. Alternatively, inside the event you want softer noodles, you presumably can blanch them for half a minute earlier than mixing them with fully completely different substances. The feel of the noodles will flip into softer on this case.
🍽️ Variation: Stir-fry the noodles.
One completely different well-liked cooking strategy to rearrange Yi Mein is to stir-fry it with greens, meat, and shiitake mushrooms. Yi Mein could be known as longevity noodles or extended life noodles on account of the extended noodles symbolize longevity and good luck, and it’s normally served at birthday celebrations. This dish could be very well-liked in Hong Kong to serve all by Chinese language language language banquets and Chinese language language language New 12 months
🗄️ How one can retailer the leftovers of this noodle?
I’d advocate not holding any leftovers for Yi Mein. The noodles soak up water and gravy, inflicting them to point out into delicate and lose their chewy texture, even when saved in an hermetic container contained in the fridge. The longer you retain it, the softer and soggier it turns into. Subsequently, it’s finest to eat any leftovers on the equal day.
📖 Utterly completely different associated Chinese language language language noodles
For people who like this Yi Mein recipe, I’d want to share further Chinese language language language noodle recipes.
🔎The origin of Yi Mein
In keeping with this present, E-fu noodles, moreover known 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 rapidly as served on account of the governor of Huizhou 惠州. Yi Bingshou requested his put collectively dinner to beat eggs into wheat flour and blend them with water. Then, the noodles had been dried contained in the picture voltaic, fried till golden, and saved for later use.
After tasting the dish, the poet and calligrapher Observe Xiang 宋湘 was amazed by the style and acknowledged, “Such a delicacy has no good title, which is a bit unfair.” From then on, the title of the noodles was typically known as e-fu-mein, which suggests the Yi household’s noodles, and steadily grew to grow to be well-liked among the many many many individuals, abbreviated as “Yi Mein.”
Elements
- 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, lower into one-inch sections
- 1 small carrot, lower into one-inch extended strips
- 150g choy sum, lower into two-inch sections
Elements 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 kind a slurry)
- 1/2 tsp salt
- 1/4 tsp flooring white pepper
- 1 cup rooster inventory
- 1 cup water
Directions
1. Slice the rooster breast into skinny devices 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 mix of baking soda, salt, and water for 10 minutes. Rinse fully and put aside.
3. Lower the choy sum into quick sections, inexperienced onions and carrots into quick strips.
4. In a wok or pan, warmth two tablespoons of vegetable oil. Add the rooster slices and stir-fry for about 20 seconds over low to medium warmth. Then add a tablespoon of chopped garlic.
5. Proceed stir-frying till the rooster modifications shade, then add the shrimp.
6. Proceed stir-frying the rooster and shrimp till the shrimp is cooked. Take away and put aside.
7. Stir-fry the choy sum over medium to excessive warmth. When the greens begin 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. combine appropriately.
9. There are two serving alternatives:
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 blend with fully completely different substances earlier than serving.
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Weight reduction plan Data:
Yield: 2
Serving Dimension: 1
Quantity Per Serving:
Energy: 516Full Fats: 25gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 16gLdl ldl ldl cholesterol: 167mgSodium: 2447mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 47g
This data was offered and calculated by Nutritionix on 23/9/2022