Chinese: Noodles and Gravy (Yee Mein)

50 minutes Prep: 30 minutes Cook: 20 minutes

129 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

20	each	mushrooms, chinese	small
1/4	pound	chinese barbeque pork
1/2	pound	bok choy
1	x	noodles	pre-fried, package (1/2 pound)
1	quart	chicken broth
3	teaspoons	vegetable oil
1/2	pound	bean sprouts
2	each	scallions, spring or green onions	slivered
1/2	teaspoon	salt
1/2	teaspoon	sugar
2	tablespoons	oyster sauce
1	teaspoon	cornstarch
2	teaspoons	water

Directions

Cook Chinese Mushrooms by boiling in water for 10 minutes.

Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.

Cut barbecued pork into very thin slices.

Break branches off center stock of bok choy.

Remove and discard any flowers.

Peel outer covering off of center stock.

Cut bok choy diagonally into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes.

Drain and set aside.

Discard the stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar.

Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles.

Stir-fry for 2 minutes; then, add the oyster sauce.

Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water.

Cook for 1 minute, and serve.

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Nutrition Facts

Serving Size 92g

Amount per Serving

Calories 129 41% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 450mg	19%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 8.0g	16%

Vitamin A	35%		Vitamin C	40%
Calcium	8%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Burgoo Stew

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.

Reviewed by ladyfe