|Alternative names||E-fu noodles, yee-fu noodles, yi noodles, yifu noodles|
|Place of origin||China|
|Main ingredients||Wheat flour, eggs|
|Alternative Chinese name|
Yi mein (Chinese: 伊麵; pinyin: yī miàn; Cantonese Yale: yī mihn) 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 is then fried and dried into flat patty-like dried bricks.
The Yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made.
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.
Yi mein noodles can be consumed directly or used in various dishes:
- Plain yi mein
- Plain yi mein with Chinese chives (韮黃)
- 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.
- Yi mein with black mushrooms and eggplant
- Yi mein in soup
- I fu mie, dried fried yi mein noodle served in sauce with vegetables chicken or prawn.
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.
- Chinese noodles
- Instant noodles, another type of noodle that was also fried before packaging.
- Wonton noodles
- "Modern Machine Makes Traditional Yi Mein Noodles". Retrieved 16 November 2018.
- "Lobster Yee Mein". pigpigscorner.com. 10 June 2011. Retrieved 12 August 2012.
- "Lobster Yee Mien". www.scmp.com. South China Morning Post. Retrieved 22 October 2015.
- E-fu noodles from The Cook's Thesaurus site