Yi mein

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Yi mein
Plain Yi mein.jpg
Alternative names
E-fu noodles, yee-fu noodles ,yi noodles, yifu noodles
Place of origin
China
Main ingredients
Wheat flour, eggs
Cookbook:Yi mein  Yi mein
Yi mein
Traditional Chinese 伊麵
Simplified Chinese 伊面
Alternative Chinese name
Traditional Chinese 伊府麵
Simplified Chinese 伊府面

Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water), which was then fried and dried into flat patty-like dried bricks.

Preparation[edit]

The noodles may be cooked a number of ways. They are boiled first, then can be stir fried or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.

Dishes[edit]

Yi mein noodles can be consumed directly or used in various dishes:

  • Plain yi mein
  • Plain yi mein with Chinese chives (韭王)
  • Dried fried yi mein (乾燒伊麵), often comes with Chinese chives and shiitake mushroom
  • Crab meat yi mein (蟹肉伊麵)
  • Lobster yi mein (龍蝦伊麵), it is sometimes served with cheese in Hong Kong.[1]
  • Yi mein with black mushrooms and eggplant

Traditions[edit]

When Yi mein is consumed on birthdays, it is generally referred to as Longevity noodles or Sau mein (壽麵/寿面). The Chinese character for "long" (長壽麵/长寿面) is also added as a prefix to represent "long life". Usually it is consumed with longevity buns during birthday celebrations.

Gallery[edit]

See also[edit]

References[edit]

  1. ^ "Lobster Yee Mein". pigpigscorner.com. 10 June 2011. Retrieved 12 August 2012. 

External links[edit]