Macau-Style Wet-Braised Yi Noodles
A Macau classic, Yi noodles are braised in a savory sauce with chives and shrimp, resulting in a tender yet chewy noodle dish full of flavor.
Ingredients
14 items- Yi noodles 200g
- Shrimp 100g
- Char siu (BBQ pork) 80g
- Chinese chives 100g
- Onion half
- Garlic 2 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- White pepper a pinch
- Water 100ml
- Cornstarch 1 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Boil yi noodles in water for 2 minutes until slightly softened. Drain and spread out to cool.
Heat 2 tbsp oil in a wok over high heat and sauté garlic sliced until fragrant. Add shrimp and stir-fry until pink, about 1 minute. Set aside.
Add 1 tbsp oil to the wok. Over medium heat, stir-fry onion until translucent, about 2 minutes. Add shredded char siu and stir for 20 seconds.
Add yi noodles, turn to high heat, and toss with chopsticks to separate. Stir-fry for 1 minute to heat through.
Pour light soy sauce, dark soy sauce and oyster sauce around the edge of the wok. Continue stir-frying for 30 seconds to coat evenly.
Add 100ml water, stir and bring to a boil. Keep high heat and cook until sauce slightly thickens, about 2 minutes. Season with sugar and white pepper.
Add chives and stir-fry for 20 seconds until just tender. Return shrimp to the wok and toss quickly to combine.
Mix cornstarch with 2 tbsp water to make a slurry. Pour slowly along the edge while stir-frying quickly until the sauce clings to noodles, about 15 seconds. Turn off heat.
Tips
Do not overcook yi noodles to keep them chewy. Taste the sauce before thickening and adjust seasoning. Pre-cook shrimp to maintain tenderness.
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