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How To make Chinese: Noodles and Gravy (Yee Mein)
20 sm Chinese mushrooms (or 1 can
- sliced mushrooms) 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
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water
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 1/2 teaspoon salt and 1/2 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.
SOURCE: Chopsticks, Cleaver and Wok.
How To make Chinese: Noodles and Gravy (Yee Mein)'s Videos
CHICKEN CHOWMEIN (CANTONESE STYLE) #SHORTS #CHOWMEIN #CHINESEFOOD
This recipe is a 26 year old recipe currently served at Lawson Chinese restaurant in Blue Mountains Australia. I believe in sharing recipes to the world to keep original and old recipes alive. Please check out my other socials for more quick recipes!
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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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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
Stir Fry E-Fu Noodles - 干烧伊面
干烧伊面! Fry E Fu Noodles! My kids love ordering this dish at the restaurant, so I thought I learn to make this at home for them.
This is actually a very simple and easy dish. Eat it by itself or with other side dishes, try making it yourself today!
Perfect for parties too!
Thank you for watching my videos!
I'm just a humble stay at home Mom and these are actual meals I cook for my little family.
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Thank you again!
Check out my blog
HALAL HOKKIEN YEE MEE (BRAISED CHINESE NOODLES) | SHERSON LIAN
This week we’re whipping up another one of a local favourite Chinese dishes, Braised Yee Mee or better known as Hokkien Yee Mee. An extremely flavourful noodle dish that absorbs all that delicious thick dark sauce combined with some fresh seafood. It’s mouthwatering and super easy to do from home so make sure to give it a try for your friends and family, they’re going to love it! Have a great Sunday guys!
Ingredients:
- Yee Mee
- Chicken Breast
- Sesame Oil
- Soy sauce
- White Pepper
- Salt
- Tapioca starch
- Fish Cake
- Cabbage
- Mustard
- Garlic
- Oil
- Prawns
- Squid
- Water
- Sole fish stock
- Oyster Sauce
- Dark Caramel
#ChineseNoodle #Noodles #AsianRecipe #ChineseFood #Prawn #Squid #Chicken #Delicious #Tasty #SVLTAN
___________________________________________________
[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Azim Yazid
+6012 2777 564
How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Cantonese Fried Yee Mee Recipe
Cantonese Fried Yee Mee is a very delicious noodle dish with thick, smooth sauce and crispy yee mee. The gravy is pan-fried and poured over the yee mee for that amazing texture. Enjoy! Ingredients & Utensils ↓
Cantonese Fried Yee Mee Recipe
Ingredients:
1 portion of dried yee mee:
110g of pork belly, cut into thin slices:
50 ml of water
1 egg
5 pieces of medium-size prawns, washed and cleaned:
400ml of clear chicken stock/ water:
80g of bok choy, cut separate the stems and the leaves
45g of cut carrots:
1/4 tsp of salt
1.5 tbsp of crispy fried garlic:
3 tbsp of garlic oil:
1.5 tbsp of tapioca flour:
1 tbsp of oyster sauce:
1 tbsp of light soy sauce:
1/4 tsp of sesame oil:
1/4 tsp of pepper:
Utensils:
non-stick pan:
silicone turner:
silicone ladle:
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