Dry-fried Yi Mein (Two-sided Yellow)
Blanch the noodles, then simmer in superior stock until the liquid evaporates. Pan-fry slowly in hot oil until golden and crispy on both sides, and serve with sweet and sour sauce.
Ingredients
noodle cake
240 g
stock
1 cup
yellow chives (cut into short segments)
3
sugar
to taste
Chinkiang vinegar
to taste
hot oil
4 tbsp
Instructions
1
Blanching
Place the noodle cake in boiling water until cooked through, drain and set aside.
2
Cooking
Bring the stock to a boil, add the noodles and cook until the liquid is absorbed, then mix in the yellow chives.
3
Pan-frying and plating
Add the hot oil, pan-fry over low heat until golden and crispy, cut into pieces and plate; garnish with cilantro if desired.
