How to cook Yi Mein (yee mee / 伊面) - Cantonese noodles recipe

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The secret to Yi Mein’s deliciousness is that it is deep-fried Cantonese egg noodles. This means that when you purchase it, this golden yellow color noodle is already cooked, but since it is deep-fried and dry, it can be stored for a long time without losing its flavor. The deep-frying process adds flavor to the noodles, making them distinctly different.
I am happy to share this traditional Chinese braised Yi Mein recipe with you, which is popular among the Chinese in Malaysia.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients A
300g Yi Mein
170g chicken bread meat, sliced thinly
6 medium-sized shrimp, clean, devein, and leave the tail on
1 tbsp chopped garlic
1 stalks of green onion, cut into one-inch sections
1 small carrot, cut into one-inch long strips
150g choy sum, cut into two-inch sections
Ingredients B
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1/4 tsp white pepper
1 tbsp Shaoxing wine (optional)
1 tbsp cornstarch (plus 3 tbsp of cold water to form a slurry)
1/2 tsp salt
1/4 tsp ground white pepper
1 cup chicken stock
1 cup water
Method:
1. Slice the chicken breast into thin pieces and marinate with soy sauce, salt, and sesame oil for at least 15 minutes.
2. Remove the shrimp's heads and shells, devein them, and soak them in a mixture of baking soda, salt, and water for 10 minutes. Rinse thoroughly and set aside.
3. Cut the choy sum into short sections, green onions and carrots into short strips.
4. In a wok or pan, heat two tablespoons of vegetable oil. Add the chicken slices and stir-fry for about 20 seconds over low to medium heat. Then add a tablespoon of chopped garlic.
5. Continue stir-frying until the chicken changes color, then add the shrimp.
6. Continue stir-frying the chicken and shrimp until the shrimp is cooked. Remove and set aside.
7. Stir-fry the choy sum over medium to high heat. When the vegetables start to wilt, add chicken broth or water and bring to a boil. Season with light soy sauce, oyster sauce, salt, white pepper, and Shaoxing wine, salt and pepper.
8. Thicken the sauce with cornstarch slurry. mix well.
9. There are two serving options:
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 other ingredients before serving.
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