Brown Noodles (Yi Mein, e-fu, yee-fu, yifu noodles) Recipes

Ingredients :

150g (5 oz) dry brown noodles (also called yee mien, yi mein, e-fu, yee-fu, yifu)

150g (5 oz) mustard greens or spinach oil for frying

1 clove garlic, finely chopped

150g (5 oz) peeled prawns

150g (5 oz) chicken or pork, shredded

3 cups water

2 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tsp black soy sauce

1/2 tsp sesame oil

1/2 tsp white pepper

1 heaped tbsp cornflour, blended in 3 tbsp water

2 eggs, lightly beaten

Method :

Put the noodles in a colander, sprinkle with a little cold water and leave aside to soften.

Discard hard ends of the vegetable and cut in 4 cm (1.5 inch) lengths. Heat about 5cm (2 inch) oil in a wok and fry the noodles, a handful at a time, turning over until crisp and golden (about 1 minute). Drain and set aside. Repeat with remaining noodles. Arrange noodles in a large wide bowl or deep serving platter.

Leave about 1 tbsp of oil in the wok and fry the garlic for a few seconds, then add prawns and chicken or pork. Stir fry until they are cooked, then add water and all seasonings. Bring to the boil, add vegetables and simmer for a minute. Add the cornflour mixture and cook, stirring, until the sauce thickens and clears. Pour in the beaten egg, stir and pour over the noodles and serve immediately.

Helpful hints - The noodles should have a firm although not crisp and crunchy texture after cooking. The distinctive flavor of this type of noodle makes this simple-sounding dish well worth sampling.

Note - This version of a Cantonese-style dish, deep-fried coils of crisp, light brown noodles bathed in a delicate but delicious sauce, is named after the chef who created it. Packets of yee mien noodles should be available in any Chinese (Asian) grocery store.

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