This Yee Mein is a comforting, restaurant-style dish featuring pre-fried noodles tossed in a rich, savory gravy. The combination of earthy Chinese mushrooms, crisp bok choy, and savory barbecued pork creates a delightful balance of textures and flavors. The sauce, thickened with cornstarch and enriched with oyster sauce and chicken stock, clings perfectly to every strand of noodle. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet comes together quickly. Perfect for sharing with family or enjoying a hearty solo meal, this dish captures the essence of home-style Chinese cooking with minimal fuss and maximum flavor.
Chinese: Noodles And Gravy (Yee Mein
Description
This Yee Mein is a comforting, restaurant-style dish featuring pre-fried noodles tossed in a rich, savory gravy. The combination of earthy Chinese mushrooms, crisp bok choy, and savory barbecued pork creates a delightful balance of textures and flavors. The sauce, thickened with cornstarch and enriched with oyster sauce and chicken stock, clings perfectly to every strand of noodle. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet comes together quickly. Perfect for sharing with family or enjoying a hearty solo meal, this dish captures the essence of home-style Chinese cooking with minimal fuss and maximum flavor.Ingredients
Directions
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Boil Chinese mushrooms in water for 10 minutes until tender.
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Drain mushrooms, rinse, squeeze dry, and discard stems.
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Cut mushroom caps into thin julienne strips.
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Slice barbecued pork into very thin pieces.
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Trim bok choy, removing flowers and tough outer layers, then cut diagonally into 2-inch pieces.
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Sliver green onions.
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Bring chicken stock to a boil in a large pot.
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Add pre-fried noodles to the boiling stock and cook for 5 minutes.
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Drain noodles thoroughly and discard the oily stock.
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Set noodles aside.
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Heat a wok over high heat and add 1 tablespoon of oil.
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Stir-fry bok choy, bean sprouts (if using), green onions, pork, and mushrooms for 3 minutes.
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Season the vegetable and pork mixture with salt and sugar.
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Remove the stir-fried mixture from the wok and set aside.
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Wipe the wok clean if necessary, then heat 2 tablespoons of oil.
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Add the drained noodles to the hot wok and stir-fry for 2 minutes to loosen and heat them.
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Add oyster sauce to the noodles and toss well to coat.
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Return the vegetable and pork mixture to the wok.
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In a small bowl, mix cornstarch with 2 teaspoons of cold water to create a slurry.
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Pour the cornstarch slurry over the noodles and toss continuously until the sauce thickens and coats everything evenly.
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Cook for 1 more minute to ensure the sauce is glossy and heated through.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 110.0kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 25.0mg2%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 5.0g20%
- Sugars 10.0g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
