Ingredient and Portion
Braised Yee Noodles with Crabmeat 蟹肉伊麵
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From melanie Submit
Hairy crabs are in season every year around fall, and this year, the quality and price of these crabs are especially good. But often, there would be crab meat left from the crab legs, as most people prefer to eat the crab body. A good idea to make use of the crab meat is too make this noodle dish, which all the flovour of the crab is absorbed into the yee noodles.
deep fried noodle cakes (YEE-Meen)210g
chives,sectioned 50g
crabmeat 80g
shredded pork 40g
shredded mushrooms several pieces
chives,sectioned 50g
crabmeat 80g
shredded pork 40g
shredded mushrooms several pieces
Seasoning
salt 1/4tsp
pinch of sugar
pinch of pepper
canned chicken stock 1cup
oyster sauce 2tbsp
dark soya sauce 1 tsp
some sesame oil
pinch of sugar
pinch of pepper
canned chicken stock 1cup
oyster sauce 2tbsp
dark soya sauce 1 tsp
some sesame oil
Method
1.Bring a large pot of water to boil, cook yee noodles for about 1 minute. Drain well.
2.Marinade pork with some salt, cornstarch, oil and 2 tsp of water for a while.
3.Heat some oil in wok, fry pork until almost done, then add in crabmeat, sliced mushrooms, chives and seasonings and stir well.
4.When sauce is boiling, add in noodles and return to low heat. Simmer until sauce thickens and serve.
2.Marinade pork with some salt, cornstarch, oil and 2 tsp of water for a while.
3.Heat some oil in wok, fry pork until almost done, then add in crabmeat, sliced mushrooms, chives and seasonings and stir well.
4.When sauce is boiling, add in noodles and return to low heat. Simmer until sauce thickens and serve.
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