It's a greasy, salty, carb-y stir-fry, but hey! New Year's is only once a year.
Prep Time15 minutesmins
Cook Time20 minutesmins
Shiitake soaking time25 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 2people
Ingredients
200gYi Meindry weight
3large shiitake mushroomsdried
100gChinese chivesaka garlic chives
2tbspneutral oil
For the sauce
1/8tspsugar
1tsplight soy sauce
0.5tspdark soy sauce
1tbspoyster sauce
0.25tspsesame oil
1/8tspground white pepper
0.5tbspwater
Instructions
Prepare ingredients
If using dried shiitake, you need to reconstitute them first. Put them into a heat-proof bowl and bring enough water to a boil to fully cover them. Put a lid or plate on top so they stay submerged and the heat can't escape as fast. Let sit for 20 minutes.
While it's heating up, wash the garlic chives. Chop them into 5 cm long strips and separate the lighter stem from the darker leaves. Set aside.
Once the shiitake are done, squish them lightly to get the water out, then cut into thin strips and also set aside.
Prepare sauce & noodles
Put a large pot of water on the stove over high heat for the noodles. Do not add salt!
Once the water boils, cook the noodles according to package instructions, or rather a little shorter than that as they will continue to cook later in the wok. Drain and set aside.
Mix all the sauce ingredients together in a bowl.Note: If your Yi Mein come out of the package barely or not at all pre-salted, feel free to increase the amount of soy sauce and/or add some salt now or later while stir-frying. Do some taste tests to be sure.
Prepare a small pan or pot over medium heat and pour in the mixed sauce. Let it simmer for a bit and keep stirring until well-integrated. Take off the heat.
Stir-fry
Spread oil around a large wok over high heat and let it heat up for a minute or two.
Add the sliced shiitake and the lighter parts of the Chinese chives. Stir-fry for half a minute.
Add the noodles and stir-fry for another minute.
Spread the pre-mixed sauce around the wok evenly and keep stirring until everything is well-coated.
Add the light green parts of the Chinese chives and stir-fry for another 2-3 minutes.