Macao Dry-Fried Yi Noodles
A classic Cantonese noodle dish, dry-fried to perfection with chewy Yi noodles, succulent shrimp, char siu, and bean sprouts in a savory oyster sauce.
Ingredients
13 items- Dry Yi noodles 200g
- Shrimp 100g
- Char siu (barbecue pork) 100g
- Mung bean sprouts 150g
- Yellow chives 50g
- Shallots 2
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 2 tbsp
- White sugar 1 tsp
- Sesame oil 1 tsp
- White pepper Pinch
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Bring a large pot of water to a boil. Add the dry Yi noodles and cook for about 2 minutes until loosened and no hard core. Drain and toss with a little oil to prevent sticking.
Marinate the shrimp with a pinch of salt and white pepper for 5 minutes. Shred the char siu. Rinse and cut the bean sprouts and chives.
Heat the pan over medium heat with 1 tbsp oil. Stir-fry the shrimp until curled and pink, about 1 minute. Remove and set aside.
Add 1 more tbsp oil to the pan. Sauté the sliced shallots over low heat until golden and fragrant, about 2 minutes.
Turn the heat to high. Add the bean sprouts and chives, quickly stir-fry for 30 seconds until the sprouts turn slightly translucent.
Add the cooked noodles. Using chopsticks, quickly loosen and toss with the vegetables for 1 minute.
Pour the light soy sauce, dark soy sauce, oyster sauce, sugar, and 2 tbsp water along the side of the wok. Stir-fry vigorously to coat the noodles evenly, about 2 minutes.
Return the shrimp and char siu to the pan. Stir-fry over high heat for 20 seconds. Drizzle with sesame oil, sprinkle white pepper, toss to combine. Serve immediately.
Tips
1. Cook the noodles until only 70-80% doneness so they absorb the sauce better. 2. Use high heat throughout to achieve the signature dry-fried texture. 3. Add the shrimp and char siu at the end to keep them tender.
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