Yee Mein, or “oily noodles,” is a beloved Cantonese classic that celebrates the harmony of textures and deep, savory flavors. This dish features pre-fried noodles tossed with a medley of fresh bok choy, bean sprouts, and earthy Chinese mushrooms. The key to this recipe is the “gravy” or sauce, a delicate balance of oyster sauce, sugar, and a cornstarch slurry that coats every strand without making it soggy. While traditional versions often include barbecued pork, this version highlights the umami of the mushrooms and the sweetness of the vegetables. It&# 226;ÂÂs a quick, satisfying weeknight meal that delivers restaurant-quality taste with minimal fuss. The noodles are stir-fried to perfection, ensuring they remain distinct and chewy, while the vegetables retain their crunch. Serve it hot for the best experience.
Chinese: Noodles & Gravy (Yee Mein
Description
Yee Mein, or "oily noodles," is a beloved Cantonese classic that celebrates the harmony of textures and deep, savory flavors. This dish features pre-fried noodles tossed with a medley of fresh bok choy, bean sprouts, and earthy Chinese mushrooms. The key to this recipe is the "gravy" or sauce, a delicate balance of oyster sauce, sugar, and a cornstarch slurry that coats every strand without making it soggy. While traditional versions often include barbecued pork, this version highlights the umami of the mushrooms and the sweetness of the vegetables. It&# 226;ÂÂs a quick, satisfying weeknight meal that delivers restaurant-quality taste with minimal fuss. The noodles are stir-fried to perfection, ensuring they remain distinct and chewy, while the vegetables retain their crunch. Serve it hot for the best experience.Ingredients
Directions
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Boil the Chinese mushrooms in water for 10 minutes to rehydrate and soften them.
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Rinse the mushrooms, squeeze out excess water, remove the stems, and cut the caps into thin julienne strips.
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If using barbecued pork, slice it into very thin strips. If making this vegetarian, skip this step or use a plant-based alternative.
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Prepare the bok choy by removing any flowers and peeling the tough outer layer of the center stock.
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Cut the bok choy diagonally into 2-inch lengths and separate the leaves from the stems if they are large.
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Bring the chicken stock (or vegetable broth for a vegan option) to a boil in a large pot.
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Add the pre-fried noodles to the boiling stock and cook for 5 minutes until softened.
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Drain the noodles thoroughly and set aside. Discard the stock as it will be oily.
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Heat a wok over high heat and add 1 tablespoon of oil.
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Stir-fry the bok choy, bean sprouts, green onions, barbecued pork (if using), and sliced mushrooms for 3 minutes.
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Season the vegetables with 1/2 teaspoon salt and 1/2 teaspoon sugar, then remove the mixture from the wok and set aside.
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Clean the wok if necessary, then heat it again and add 2 tablespoons of oil.
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Add the drained noodles to the hot wok and stir-fry for 2 minutes to heat them through and add some oil.
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Add the oyster sauce to the noodles and toss well to coat evenly.
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Return the cooked vegetable and pork mixture to the wok with the noodles.
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In a small bowl, mix the cornstarch with 2 teaspoons of cold water to create a slurry.
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Pour the cornstarch slurry over the noodles and vegetables in the wok.
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Toss everything together quickly until the sauce thickens and coats all ingredients evenly.
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Cook for an additional 1 minute to ensure the sauce is glossy, then 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.
