crispy noodles with velvety savory egg-based gravy
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topped with a wonderful flavorsome velvety egg-based gravy
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enhanced with a variety of condiments of meat and seafood
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pleasing crispiness on the outside but tender slight chewiness on the inside
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simply a delicious plate of noodles
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Yee Mee – Cantonese Style (廣府炒伊麵)
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RɛsɪpI
Ready : 20 mins[ Prep : 5 mins † Active : 15 mins ]Serves : Individual Serving
Generic : StirFry
Difficulty : Easy
Printable Recipe –
Wikipedia.org define Yi mein as – “a variety of flat Cantonese Egg Noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the Soda water used in making the dough (as opposed to regular non-carbonated water), which was then fried and dried into flat patty-like dried bricks. The noodles may be cooked a number of ways. They are boiled first, then stir-fried, or used in soups or with gravy or salads.”
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This delicious noodles dish comprised of a crispy nest of golden brown YeeMee, topped with meat, veggies and a velvety savory egg-based gravy. The noodles provide a pleasing crispiness, on the outside but tender, slight chewiness on the inside – is simply a perfect match with the flavorful velvety savory egg-based gravy. Here’s The Viand take on “Yee Mee – Cantonese Style (廣府炒伊麵)“.
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This delicious noodles dish comprised of a crispy nest of golden brown YeeMee, topped with meat, veggies and a velvety savory egg-based gravy. The noodles provide a pleasing crispiness, on the outside but tender, slight chewiness on the inside – is simply a perfect match with the flavorful velvety savory egg-based gravy. Here’s The Viand take on “Yee Mee – Cantonese Style (廣府炒伊麵)“.
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IngredientS
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• Noodles – Obviously, Yee Mee – the bigger rounded shape type. U need to dip the Yee Mee (dip, NOT soak) in water and drain, set aside and the Noodles will eventually soften and easily loosen and ready to be cooked.
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• Greens/Carrot – A bunch of any Greens. Sliced Red Carrot, Red Chili and Ginger.
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• Condiments Topping – Sliced lean Pork. Prawn – marinated with some Salt. Sliced Fishcake. Frankly, any Proteins U fancy.
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• Egg/Cornstarch – Two Eggs, lightly beaten. Cornstarch mixture.
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Seasoning
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• Salt, Sugar and White Pepper. Light Soy. A dash of Oyster sauce, and Sesame oil. All to taste.
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• Greens/Carrot – A bunch of any Greens. Sliced Red Carrot, Red Chili and Ginger.
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• Condiments Topping – Sliced lean Pork. Prawn – marinated with some Salt. Sliced Fishcake. Frankly, any Proteins U fancy.
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• Egg/Cornstarch – Two Eggs, lightly beaten. Cornstarch mixture.
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Seasoning
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• Salt, Sugar and White Pepper. Light Soy. A dash of Oyster sauce, and Sesame oil. All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!
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InstructionS
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①
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Preparing the Noodles
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• Start by deep-frying the loosen YeeMee till crispy golden brown. Make sure U don’t burn them, else bitter. Set aside to drain off excess oil.
Preparing the Noodles
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• Start by deep-frying the loosen YeeMee till crispy golden brown. Make sure U don’t burn them, else bitter. Set aside to drain off excess oil.
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②
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Preparing the Gravy
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• On medium/low heat, start by sauteeing some minced Garlic and Ginger till aromatic. Move aside and saute the Prawns till cook. Dish the Prawns out and set aside – just to stop the Prawns from over-cooking, U can leave them in if U like.
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• With the same oil, add the sliced Pork and Fish Cake – saute till the Pork kinda turn whitish and aromatic. Add water, this will be ur gravy (amount depends on how much gravy U want. ***Hint – do a little more), Crank up the heat and bring to boil.
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• Add the Greens and bring to boil again. Slowly stir-in the Cornstarch mixture little by little to ur prefer consistency. It must be bubbling boiling else the thickening process will not work well. Add all the Seasoning Ingredients. Give it a taste and adjust accordingly. Kill the heat – VERY IMPORTANT – for the Egg thingy to work properly. Drizzle the Egg evenly over the sauce. Let everything sit a few seconds. Don’t stir too much..just a few gentle stirs to get strands of Egg. Now, at this juncture, the sauce is done and U can scope the sauce directly over ur plate of noodles and serve.
Preparing the Gravy
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• On medium/low heat, start by sauteeing some minced Garlic and Ginger till aromatic. Move aside and saute the Prawns till cook. Dish the Prawns out and set aside – just to stop the Prawns from over-cooking, U can leave them in if U like.
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• With the same oil, add the sliced Pork and Fish Cake – saute till the Pork kinda turn whitish and aromatic. Add water, this will be ur gravy (amount depends on how much gravy U want. ***Hint – do a little more), Crank up the heat and bring to boil.
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• Add the Greens and bring to boil again. Slowly stir-in the Cornstarch mixture little by little to ur prefer consistency. It must be bubbling boiling else the thickening process will not work well. Add all the Seasoning Ingredients. Give it a taste and adjust accordingly. Kill the heat – VERY IMPORTANT – for the Egg thingy to work properly. Drizzle the Egg evenly over the sauce. Let everything sit a few seconds. Don’t stir too much..just a few gentle stirs to get strands of Egg. Now, at this juncture, the sauce is done and U can scope the sauce directly over ur plate of noodles and serve.
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③
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Serving
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• But The VianD like to transfer the sauce to a large bowl and serve it at the dining table together with the plain noodles. This way, U can scoop as much sauce as U like onto ur plate of noodles. Viola, ur plate of delicious crispy noodle of “Yee Mee – Cantonese Style (廣府炒伊麵)” is ready to be served IMMEDIATELY.
Serving
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• But The VianD like to transfer the sauce to a large bowl and serve it at the dining table together with the plain noodles. This way, U can scoop as much sauce as U like onto ur plate of noodles. Viola, ur plate of delicious crispy noodle of “Yee Mee – Cantonese Style (廣府炒伊麵)” is ready to be served IMMEDIATELY.
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~~* EnD *~~
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All Text and Photographs are the property of The VianD unless otherwise indicated.
No part of the content may be reproduced without prior written consent from The VianD.
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