Yee Mein (Cantonese) aka fried wheat noodles come in two varieties that I’m aware of – there’s the thinner, darker version that some Malaysians know and love, and there’s the more famous thicker, lighter-coloured version that’s used in premium Chinese restaurant dishes like crab with ginger and shallots. This recipe is for the latter.

I’ve made this with and without egg and they both turn out just fine; if you do use it, just crack the egg into your measuring jug/cup first, then add water to take it up to the same overall volume of liquid.

These noodles keep really well in an airtight container (they don’t need refrigeration); to use, either soak in hot water first, then drain and add into the sauce to cook further until soft, or add them directly into the sauce and simmer until soft. Here’s one use for it –
https://jackiem.com.au/2019/01/17/how-to-cook-lobster-yee-mein/

Yee Mein (Fried Wheat Noodles)

INGREDIENTS:

500g plain flour

250ml water

1 tsp salt

Oil for deep-frying

Utensils – sieve with a wide, flat bottom & pasta roller would be helpful

METHOD:

1. Combine flour, water and salt in a dough mixer and knead at medium speed for 5 minutes (I use a Thermomix on dough setting for 3 minutes). Alternatively, knead by hand for 10 minutes.
2. Divide into finger-sized chunks. Set the pasta machine to the widest setting and feed the dough through it 3 times.
3. Reduce the setting by 2 and roll the dough another 3 times; lower it again by 2 and roll out the dough twice.
4. Cut into thin noodles by hand or using the thin noodle setting on your pasta machine. (Note that the noodles will expand noticeably in the oil.)
5. Heat the oil in a heavy-based wok to 190C. Place the noodles in the sieve, then lower into oil, making sure they are completely submerged.
6. Fry until crispy ie. when the bubbling in the oil dissipates. Transfer onto paper towels to drain.
7. Repeat with the rest of the noodles.
8. Allow to cool before storing in airtight packaging.

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