Monday, May 4, 2009

Pan Fried Crispy Yee Mein (Hong Kong Noodle)

Noodles are an extraordinarily versatile food and a staple of everyday Chinese life. They're cheap, they lend themselves to the whim of the cook or what's available that day, and most important, they're filling. That's why in China and Asian countries you find noodles in small, humble shops as well as large, refined restaurants. Noodles can be modest creations, served simply in a broth or stew with simple garnishes, or they can be extravagant affairs topped with expensive seafood, meat, and vegetables.
Recently I bought a pack of Hong Kong noodle or egg noodles from Chinatown.I think all the yellow thin egg noodles are the same ,just some fancy name like pasta,right? I decided to make Pan Fried Crispy Noodle with this noodles instead of stir-fry like always! This dish is easy and simple to cook. Just poured some oil into a well-seasoned wok, heated it until it was near-smoking, and dropped the noodle cake into the pan, swirling it around over high heat. When the noodles were crisp and golden,flipped them onto a heated platter and set about making a stir-fried dish of chicken ,seafood with vegetables in a savory sauce. The result was superb: Crisp and tender yee mein (egg noodles) were smothered with a colorful mélange of shredded vegetables garnished with slender pieces of chicken, all coated in a garlicky ,gooey and eggy soy sauce!! Ingredients:

1 pack/1 pound Hong Kong Noodle or Egg Thin Noodle
2 tbsp oil ,plus extra if necessary

1.5 liter chicken stock or 1.5 liter water
2 tbsp chicken bouillon powder or 2 cube Knorr's shrimp flavour
2 tbsp oyster sauce
3 tbsp soy sauce
1 lb green mustard (choy sam),wash and cut
1 small head napa cabbage (siew choy),wash and cut
1 pack fish ball,about 250 gm,cut halve
10 large shrimps,peel,clean and sliced halve
6 cloves fresh garlic,peel and chopped
4 large eggs
4 tbsp corn flour + 2 tbsp cold water
2 tbsp oil
2 tbsp sesame oil

Marinate :
1 piece boneless chicken breast,about 200 gm,sliced thin
200 gm lean pork,sliced thin
3 tbsp corn flour
2 tbsp soy sauce
1 tbsp cold water,plus extra if too dry

*combine above ingredients,mix well in a medium bowl*

2 red pepper,wash and sliced ,dip with soy sauce
fried shallot
1 stalk scallion,wash and cut 2 inch length


1:Heat skillet at high heat with oil.Meantime blanch noodle with cold water just a quick dip not soaked.Divide noodle to 3 parts,then fried each portion of noodles on the hot pan/skillet,both side until golden brown.Add extra oil if necessary.Dish pan fried noodles in an individual plate,set aside.

2:Heat large skillet or wok at medium high heat with oil and chopped garlic for 30 seconds,then add in chicken stock or water.Increase heat to high,when stock liquid rolling boil ,add in chicken bouillon powder/cube,marinated meat,soy sauce,oyster sauce and fish balls.

3:Slowly use spatula to stir the meat from sticking together,then add in vegetables,shrimp and corn flour dissolved.When sauce boil bubbly thick ,crack in eggs into the sauce,slowly stir the eggs few times,then shut off the heat immediately.Sprinkle some cut scallion and drizzling sesame oil into the sauce.Check the seasoning.

4:Dish out the savoury sauce over the bed of pan fried crispy noodles.Garnish with fried shallot. Serve warm with cut chili with sauce sauce on the side.


ICook4Fun said...

I really like this noodles. In fact I just cooked something similar last week but I used thinly slice beef.

Little Corner of Mine said...

Delicious! I seldom make this because I hate the deep-fried noodle part. :P

My Asian Kitchen said...

this noodles is really taste good,right? I love any type of pan- fried noodle..I can imagine how delicious your dish !

thank you:P
actually it's not deep fried,it's just pan-fried...not much oil involved ma..

Kate- Aapplemint said...

i absolutely love noodles. Just has some lovely wheat vermicelli for lunch with stir fried baby chinese cabbage and mushrooms. You'll be surprised at the variety of noodle you get in Hong Kong alone. I'm still discovering new ones everyday !!
You dish looks wonderful and wholesome. Yum !

My Asian Kitchen said...

Thank you:) lucky you,wish I'm in HK now!

eatingclubvancouver_js said...

This noodle dish looks yummy!

Anonymous said...

Excuse me, this is not yee mein. Yee mein is not like this. This is ja mein (fried noodle) or sheung meen wong (double faced yellow, meaning fried on both sides) or cheu mein (crispy noodle). Yee mein is actually served "soft".

amazed said...

Hi! Im teaching myself how to cook. And this dish is one of my favorites. Any alternative to green mustard? Not a fan of, hope you can help. Thanks! Hugs

Anonymous said...

hvad hedder den slags nudler, som kan steges?? Og hvor finde man dem?? Er det i supermarked eller asiatisk butikker?? Tak

Anonymous said...

Hi ...
I tried yr recepi n diligently followed everything n ooohhhhh my it turned out SUPERB !!! Thk u sooooo much for sharing ... ")

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.