How to cook Chinese Dry Braised Yi Noodles
- 8 ounces (225 grams) cooked white crab meat
- 1 ounce (25 grams) dried shrimp, rinsed
- 2 Yi noodle cakes, 8 ounces (225 grams), each cake is usually 10 inches (25 centimeters) in diameter
- 3 1/2 tablespoons peanut or corn oil
- 3 cloves garlic, peeled and chopped fine
- 1/4 inch (5 millimeters) fresh ginger root, peeled and chopped fine
- 1/4 teaspoon salt
- 2 cups prime or clear stock
- 6 scallions, sliced into 2-inch (5-centimeter) sections and cut into silken threads
- 1/2 tablespoon thin soy sauce
- 3 tablespoons oyster sauce
- Put 4 pints of water in a large saucepan and bring to a boil. Break each noodle cake into 3 or 4 pieces and submerge them in the water. Return to a boil and continue to boil for about 1 minute, or until the noodles are tender but not soggy. Drain in a colander and set aside. (If prepared several hours in advance, rinse under cold running water.)
- Soak the shrimp for about 15 minutes in just enough boiling water to cover them. Drain them, reserving the soaking liquid. Chop the shrimp into pieces the size of matchsticks heads.
- Heat a wok over high heat until smoke rises. Add 1/2 tablespoon of the oil and swirl it around. Add the shrimp, toss and stir for 1 or 2 minutes, or until dry. Transfer to a small dish.
- Rinse and dry the wok and reheat over high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, and when it takes on color, add the ginger and stir a few times. Add the crab meat and stir with the wok scoop or metal spatula. Season with the salt.
- Pour in the stock and bring to a boil. Add the noodles, mix with the crab meat and continue to cook over moderate heat until most of the stock has been absorbed. Add the scallions, season with the soy sauce and oyster sauce, and check for taste.
- Transfer to a warm serving dish. Sprinkle the shrimp on top and serve.
Called in China “Noodles of the Yi mansion,” this dish is believed to have been invented by the scholar-official Yi Ping-shou, in the 18th century. Yi, who had a gourmet’s palate for noodles, wanted them kneaded only with egg, no water, then deep-fried before being braised in the best stock. The Yi noodle cakes sold in Chinese stores are already deep-fried..
This recipe for Chinese Dry Braised Yi Noodles serves/makes: 8
The Chinese Dry Braised Yi Noodles recipe is adopted from Yan-Kit's Classic Chinese Cookbook by Yan-Kit 1998.
Main Ingredient: Crab
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed