澳门炒伊面
A classic Macanese stir-fried noodle dish with wok hei, featuring chewy Yi noodles, succulent shrimp, char siu, and crisp vegetables in a savory sauce.
Ingredients
13 items- Yi noodles 2 pieces
- Shrimp 100 g
- Char siu (BBQ pork) 80 g
- Yellow chives 50 g
- Bean sprouts 100 g
- Onion 1/2
- Eggs 2
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Bring a pot of water to a boil, add Yi noodles and cook for about 2 minutes until they separate and become tender. Drain and rinse under cold water, then toss with a little oil to prevent sticking.
Marinate shrimp with a pinch of salt and cooking wine for 5 min; shred char siu; cut yellow chives; slice onion; wash bean sprouts.
Heat 1 tbsp oil over medium heat, pour in beaten eggs and scramble until just set, then immediately remove from the wok and set aside.
Add 1 tbsp oil to the wok over medium heat, sauté onion slices for about 30 seconds until fragrant, then add shrimp and char siu. Stir-fry until shrimp turn pink.
Turn heat to high, add the noodles and quickly toss. Add light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for about 1 minute until the noodles are evenly colored.
Add bean sprouts and yellow chives, stir-fry over high heat for about 30 seconds until just wilted. Return the scrambled eggs and mix well. Serve immediately.
Tips
Avoid overcooking the noodles; they should remain chewy. Use high heat throughout the stir-frying process to achieve wok hei. Yellow chives and bean sprouts are classic companions, but you can substitute with other vegetables.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.