The best noodle you (maybe) have never heard of
Yee Mein! One of our favorite noodles out there - this Cantonese noodle's simple fantastic at absorbing flavor.
0:00 - Why is Yee Mein the best Mein?
1:53 - Yee Mein with Shiitake and Pork
7:01 - Steph's Opinion on Lobster Cheesy Yee Mein
8:27 - Cheesy Yee Mein with Shrimp
16:36 - Birthday Yee Mein!
Yee Mein sourcing notes:
While Yee Mein appears to be a common sight at most Chinese supermarkets in the States at least (which tend to have a good selection of Cantonese ingredients), unfortunately at the time of writing it’s a bit dicey to find online. Amazon carries it, together with an absurd Amazon-sized markup - $25 for one recipe’s worth, which is WAY too expensive to recommend. That said, they have the same brand as the one that appeared at 99 Ranch, so here it is if you’re curious to at least get a visual on it:
SHIITAKE AND PORK YEE MEIN
On using Jiuhuang Yellow Chives if you can find them:
Grab about 7-8 Jiuhuang, cut off the white fibrous bits at the bottom and toss those (ditto with the slightly wilted ends if yours are a bit older). Chop into two into sections, then toast in a dry wok (or pan, or whatever) over medium flame for 1-2 minutes until fragrant and softened. Add the toasted Jiuhuang to the final Yee Mein at the same time we added the Choy Sum in the video, 6:43.
On subbing Choy Sum if you have to:
I was under the impression that Choy Sum (a.k.a. Yu Choy) was available at most Chinese and Asian Supermarkets in the west – i.e. my assumption was that if you could find Yee Mein, you’d have access to Choy Sum at least. Apparently this is sort of a regional thing. If you can’t find Choy Sum either, perhaps bean sprouts might be a nice idea. Let’s go with 40-50 grams worth – pick both sides of the bean sprouts as we showed in our Chow Mein video for a better texture. Toast the sprouts in a dry wok for a quick 30 seconds over medium flame until slightly fragrant, and add them in at the very end ala the Choy Sum.
Or just skip it, either way.
* Yee Mein, 1 package, 230-250g
* Dried Shiitake (冬菇), 4, ~20g. Soaked in ~1.25 cups of water for at least four hours and up to overnight, cut into slivers
* Fresh shiitake (香菇), 60g, cut into slivers
* Pork loin (瘦肉), 100g. Cut into slivers
* Marinade for the pork: salt, ¼ tsp; sugar ¼ tsp; white pepper powder, ~1/16 tsp; soy sauce (生抽), ½ tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ½ tsp; cornstarch, ½ tsp; oil to coat, ~1/2 tsp
* Choy sum a.k.a. Yu Choy (菜心), 60g. Cut into halves or even quarters (if a bit larger)
For making the Yee Mein:
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp (for frying the mushrooms)
* Mushroom soaking liquid from before, 1 cup
* Seasoning for the liquid: salt, ½ tsp; sugar, ¼ tsp; soy sauce (生抽), 2 tsp, dark soy sauce (老抽), ½ tsp; oyster sauce (蚝油), 1 tsp
* Seasoning the Yee Mein: white pepper powder, 1/8 tsp; MSG (味精), 1/8 tsp
* Toasted sesame oil (麻油), 1 tsp
CHEESY SHRIMP YEE MEIN
* Yee Mein, one package, ~230-250g
For the shrimp:
* Shell on shrimp, 375g
* Marinade for the shrimp: salt, 1/4 tsp; sugar, 1/4 tsp, white pepper powder, 1/8 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/4 tsp; ~1 tsp of oil to coat
* Oil for frying the shrimp: ~1/3 cup, preferably peanut, reserve 1 tsp of the frying oil to finish the shrimp
For the shrimp stock:
* Aromatics for the stock: garlic, ~4 cloves, smashed; onion, 1/4, cut into chunks; celery, 2 ribs, cut into sections (optional)
* Brandy (白兰地) OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒) ~1 tbsp
For the cheese sauce:
* Butter, 2 tbsp
* Garlic, 1 large clove, finely minced
* Dried bay leaf (香叶), 1
* Brandy (白兰地), preferably, OR white wine OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Shrimp stock from above, 3/4 cup
* Milk powder (奶粉), 1/2 tsp
* Milk, 3/4 cup
* Cheeses: Parmesan, 2-3 tbsp shredded; Furu fermented tofu (腐乳), 1/4 cube, American cheese (芝士片), 2 sheets, ~30g
* Slurry of tapioca starch (木薯淀粉) OR potato starch (土豆淀粉), 1 tbsp mixed with 1 tbsp milk
* Seasoning: salt, 1/4 tsp; sugar, 1/4 tsp; MSG (味精), 1/4 tsp; white pepper, 1/4 tsp; fish sauce (鱼露), 1/4 tsp
To finish the Yee Mein:
* Shrimp stock from above, ¾ cup
* To season the stock: chicken bouillon powder (鸡粉), ½ tsp; salt, ½ tsp; sugar, ¼ tsp; white pepper powder, 1/8 tsp
* Optional: Jiuhuang (韭黄), ~7-8, fibrous bottom removed, chopped into ~2 inch sections and toasted for 1-2 minutes. Half mixed in with the Yee Mein and half for garnish
* Optional: dried shrimp roe (虾籽)
__________
Video on how to make Yee Mein:
Visual of the Lobster Yee Mein at 8:38:
Video on how to make Cheesy Lobster Yee Mein the classic way:
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Chinese Longevity Noodles (Yee Mein) ???? #lunarnewyear
For the full recipe visit
Yee Mein/Yi Mein (伊面) is also called E-fu noodles and Longevity Noodles, which is why every Chinese banquet or celebration dinner isn’t complete until the arrival of a platter of delicious noodles (alongside fried rice) as the final savoury course. Yee Mein is a type of Cantonese wheat and egg noodles that are deep fried in the form of large discs. They are usually sold in the refrigerated section next to other packaged noodles such as chow mein noodles, etc. Note that the noodles need only a quick blanch in boiling water before being combined with toppings and sauce — don’t overcook them! The noodles have a unique mouthfeel that is chewy and somewhat spongy, making them an excellent medium for soaking up tasty sauces. Since Yee Mein is often served as a banquet finale after many courses or as one of several dishes in a family-style meal, it is often a simple meatless dish like this recipe. You can serve this along with a protein like char siu, meat, tofu, shrimp, etc. and/or a plate of cooked Chinese leafy greens.
Note: Straw mushrooms are native to East and Southeast Asia where they can be found fresh. Elsewhere around the world, they are typically sold in cans. They are delicate and tender with an earthy mild flavour. The canned straw mushrooms tend to have minor tin-y flavour due to the can but it shouldn’t be overwhelming. Well-stocked Chinese or Southeast Asian grocery stores sell them in aisles with other canned pantry items. If you can’t find any, double up on shiitake mushrooms or substitute with another variety of mushroom such as oyster, king oyster, enoki, etc.
Video courtesy of Sonia Wong of @saltnpepperhere on Instagram.
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Super Easy Restaurant Style Chinese Braised Noodles • Chicken Lo Mein 伊府面 Ee-Fu (Yee Fu) Mee Recipe
If you are a Singaporean and you have attended wedding dinners in Singapore, you've definitely tried braised Ee-Fu noodles. In United States, this should be known as Chicken Lo Mein. Some of you might mistaken ee-fu noodles with yee mee cos the other name for ee-fu noodles is also Yi mein. They're both very different noodles with different texture - ee-fu noodles are flat whereas yee mee noodles are round. Personally, I'm not a big fan of yee mee because the taste of the noodles gives me a headache. Ee-fu noodles on the other hand taste a little like yellow egg noodles, I don't know how else can I describe it except these noodles are really nice. You should try them!
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality & finely crafted graphite coated non-stick pan. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
200g of ee-fu noodles (note that ee-fu noodles is not the same as yee mee)
1 tablespoon of oil
5 cloves of garlic - minced
Marinated dried mushrooms - see ingredients below
Marinated chicken - see ingredients below
180 g of Shimeiji mushrooms
250 ml of chicken stock
1.5 tablespoons of oyster sauce
2 tablespoons of premium dark soya sauce
1 tablespoon of low sodium light soya sauce
80 g of Chinese chives
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
Marinated Mushrooms
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6 pieces of dried Chinese mushrooms - soaked and cut into stripes
1 tablespoon of sesame oil
1/2 teaspoon of sugar
1 tablespoon of low sodium light soya sauce
Marinated Chicken
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1 piece of chicken thigh - remove skin & cut into bite size
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
1 tablespoon of low sodium light soya sauce
1 teaspoon of corn flour or tapioca flour
A few dashes of white pepper