Chinese: Noodles & Gravy (Yee Mein)
Submitted by pschafer
Golden egg noodles stir-fried with Chinese BBQ pork, bok choy, and mushrooms in savory oyster sauce gravy. This classic Cantonese comfort food is ready in 50 minutes.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minYee mein (golden egg noodles) are the fancy cousins of regular lo mein, pre-fried until they develop a subtle bounce and nutty flavor.
Here they tangle with slices of sweet char siu, crisp bok choy, and earthy Chinese mushrooms in a glossy oyster sauce gravy.
The noodles soak up just enough sauce to coat every strand without getting soggy.
It’s Cantonese comfort food at its best, the kind of dish served at birthday banquets and family celebrations.
Chef Tips
- Look for pre-fried egg noodles (yi mein or e-fu noodles) in Asian markets; they’re worth seeking out for authentic texture
- Discard the oily cooking liquid after boiling the noodles as directed in the recipe
- Have all ingredients prepped before you start; the stir-frying goes lightning quick
- Don’t over-thicken the gravy; it should lightly coat the noodles, not drown them
Variations
- Use chicken, shrimp, or beef instead of BBQ pork for different protein options
- Add snow peas or Chinese broccoli for extra vegetables and color
- Substitute regular lo mein noodles if you can’t find pre-fried yi mein in your area
Ingredients
Directions
Cook Chinese Mushrooms by boiling in water for 10 minutes.
Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.
Cut barbecued pork into very thin slices.
Break branches off center stock of bok choy.
Remove and discard any flowers.
Peel outer covering off of center stock.
Cut bok choy diagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes.
Drain and set aside.
Discard the stock, as it will be quite oily!
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding ½ teaspoon salt and ½ teaspoon sugar.
Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles.
Stir-fry for 2 minutes; then, add the oyster sauce.
Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.
Add thickening made by mixing the cornstarch with the cold water.
Cook for 1 minute, and serve.
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