|Alternative names||E-fu noodles, yee-fu noodles ,yi noodles, yifu noodles|
|Place of origin||China|
|Main ingredients||Wheat flour, eggs|
|16x16px Cookbook:Yi mein 16x16px Yi mein|
|Alternative Chinese name|
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.
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 mian noodles can be consumed directly or used in various dishes:
- Plain yi mian
- Plain yi mian with Chinese chives (韭王)
- Dried fried yi mian (乾燒伊麵), often comes with Chinese chives and shiitake mushroom
- Crab meat yi mian (蟹肉伊麵)
- Lobster yi mian (龍蝦伊麵), it is sometimes served with cheese in Hong Kong.
- Yi mian with black mushrooms and eggplant
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.
- Yi mein.jpg
Dry fried yi mein
- Efu noodles.jpg
Noodles at a store in Canada
- "Lobster Yee Mein". pigpigscorner.com. 10 June 2011. Retrieved 12 August 2012.
Lua error in package.lua at line 80: module 'Module:Buffer' not found.