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