This classic Yee Mein dish combines tender pre-fried noodles with savory Chinese barbecued pork, earthy mushrooms, and crisp bok choy in a quick stir-fry. The savory oyster sauce creates a glossy, flavorful gravy that coats every strand, while bean sprouts add a refreshing crunch. It’s a comforting, home-style meal that comes together in under 40 minutes, perfect for busy weeknights or casual gatherings. The balance of salty, sweet, and umami flavors makes it irresistible. Serve hot for the best texture and enjoy the aromatic blend of wok-cooked vegetables and meat. This versatile recipe is easy to customize with your favorite vegetables or proteins.
Noodles & Gravy (Yee Mein)
Description
This classic Yee Mein dish combines tender pre-fried noodles with savory Chinese barbecued pork, earthy mushrooms, and crisp bok choy in a quick stir-fry. The savory oyster sauce creates a glossy, flavorful gravy that coats every strand, while bean sprouts add a refreshing crunch. It&# 226;ÂÂs a comforting, home-style meal that comes together in under 40 minutes, perfect for busy weeknights or casual gatherings. The balance of salty, sweet, and umami flavors makes it irresistible. Serve hot for the best texture and enjoy the aromatic blend of wok-cooked vegetables and meat. This versatile recipe is easy to customize with your favorite vegetables or proteins.Ingredients
Directions
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Boil the Chinese mushrooms in water for 10 minutes.
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Rinse the mushrooms, squeeze them dry, remove and discard the stems, and cut into julienne strips.
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Cut the barbecued pork into very thin slices.
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Prepare the bok choy by breaking branches off the center stock, removing any flowers, peeling the outer covering, and cutting diagonally into 2-inch lengths.
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Bring the chicken stock to a boil, add the pre-fried noodles, and cook for 5 minutes.
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Drain the noodles and set aside; discard the oily stock.
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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, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar.
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Remove the vegetable and pork mixture from the wok and set aside.
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Wipe out the wok if necessary, then heat it again and add the remaining 2 tablespoons of oil.
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Add the drained noodles to the hot wok and stir-fry for 2 minutes.
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Add the oyster sauce to the noodles and mix well to coat evenly.
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Return the vegetable and pork mixture to the wok and toss together until well combined.
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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 into the wok and cook for 1 minute, stirring constantly, until the sauce thickens.
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Remove from heat and 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.
Note
Substitute chicken stock with vegetable broth for a vegetarian version, and omit the pork.
If fresh Chinese mushrooms are unavailable, canned sliced mushrooms work well as a substitute.
Ensure the wok is very hot before adding oil to prevent the noodles from sticking.
Adjust the amount of oyster sauce to taste for a richer flavor.
Serve hot to maintain the best texture of the noodles and vegetables.
