also called "yi-mein" (because chinese people pronounce approximant consonants like they were on fire), they run between $1 and $2 a cake (much cheaper than a brick of illicit narcotics, and much tastier). they come in big cakes because they are fried after being made, and then dried in giant puck form for easy transport.
these lightly chewy, egg-based wheat noodles need to be boiled first to soften them up, and then rinsed (they're kind of oily). you can then fry them up with mushrooms, chives, garlic, adding your own sauce; or you can use them broth soups with asian vegetables and meat.
sesame oil and seafood goes well with yi-mein, cold or hot. in some chinese restaurants, you can get yi-mein with seafood and some bizarre fluorescent orangey-yellow cheese sauce (it's not like an alfredo, trust me) (and if i could find a photo, i would post it here1).
1i'm not *all* up against these east asian cheese concoctions because there are some tasty-looking creations... sadly, just none in my experience.
Excellent! But I demand links to recommended recipes using e-fu mein. . . those of us who didn't grow up frying noodles can't necessarily picture anything specific or inspiring when you say "just fry it up with x, y, or z".
ReplyDeleteThank you for the pronunciation guide too, as I would have pronounced it as "main" otherwise.