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Chinese: Noodles and Gravy (Yee Mein)

 

164

Yield

6

servings

Prep

30

min

Cook

20

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

20 each mushrooms, chinese
small
*
¼ pound chinese barbeque pork
*
½ pound bok choy
1 x noodles
pre-fried, package (1/2 pound)
*
1 quart chicken broth
*
3 teaspoons vegetable oil
½ pound mung bean sprouts
2 each scallions, spring or green onions
slivered
½ teaspoon salt
½ 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 ½ teaspoon salt and ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 12941% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 450mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 35% Vitamin C 40%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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