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Yee Main (Noodles & Gravy)

Yee Main (Noodles & Gravy recipe image
Yee Main is a beloved dish in American-Chinese cuisine, known for its harmonious blend of textures and flavors. This recipe features pre-fried noodles tossed with tender bok choy, crunchy bean sprouts, and savory Chinese mushrooms. The dish is brought together by a rich, savory gravy made from chicken stock and oyster sauce, thickened to coat every strand of noodle.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 110.0
Description
Yee Main is a beloved dish in American-Chinese cuisine, known for its harmonious blend of textures and flavors. This recipe features pre-fried noodles tossed with tender bok choy, crunchy bean sprouts, and savory Chinese mushrooms. The dish is brought together by a rich, savory gravy made from chicken stock and oyster sauce, thickened to coat every strand of noodle.
Ingredients
  • 20 small Chinese mushrooms (or 1 can)
  • 1/4 lb Chinese barbecued pork
  • 1/2 lb Bok choy
  • 1 pk Pre-fried noodles (1/2 lb)
  • 1 qt Chicken stock
  • 3 ts Oil
  • 1/2 lb Bean sprouts
  • 2 green onions, slivered Green onions
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 2 tb Oyster sauce
  • 1 ts Cornstarch
  • 2 ts Water
Directions
  1. 1
    Boil Chinese mushrooms in water for 10 minutes.
  2. 2
    Rinse mushrooms, squeeze dry, remove stems, and cut into julienne strips.
  3. 3
    Slice Chinese barbecued pork into very thin pieces.
  4. 4
    Break bok choy branches off the central stock, discard flowers, peel outer covering, and cut diagonally into 2-inch lengths.
  5. 5
    Bring chicken stock to a boil, add pre-fried noodles, and cook for 5 minutes.
  6. 6
    Drain noodles, discard the oily stock, and set noodles aside.
  7. 7
    Heat a wok and add 1 tablespoon of oil.
  8. 8
    Stir-fry bok choy, bean sprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar.
  9. 9
    Remove the vegetable and meat mixture from the wok and set aside.
  10. 10
    Heat the wok again, add 2 tablespoons of oil, and add the drained noodles.
  11. 11
    Stir-fry noodles for 2 minutes, then add oyster sauce and mix well.
  12. 12
    Return the vegetable and meat mixture to the wok and toss together until well combined.
  13. 13
    Mix cornstarch with 2 teaspoons of water to create a slurry.
  14. 14
    Pour the cornstarch slurry into the wok and cook for 1 minute until the sauce thickens.
  15. 15
    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

For a vegan version, omit the barbecued pork and use vegetable stock instead of chicken stock. Use a vegan oyster sauce substitute made from mushrooms.

If using canned mushrooms, rinse them well before use to remove any brine flavor.

Ensure your wok is very hot before adding ingredients to prevent sticking and to achieve a good sear.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Adjust the thickness of the gravy by varying the amount of cornstarch slurry; add more for a thicker sauce or less for a lighter consistency.

Keywords: yee main, noodles, gravy, stir fry, chinese cuisine, american chinese, bok choy, mushrooms, bean sprouts, oyster sauce, chicken stock, cornstarch, green onions, barbecued pork, vegan option, quick dinner, family meal, comfort food, umami, savory
Read it online: https://www.chefs-mate.com/recipe/yee-main-noodles-gravy/