Yat Gat Mein Recipes

YAT GAW MEIN SOUP WITH CHICKEN - YAKAMEIN RECIPE

Steps:

• Keep all your ingredients ready. Cut your spring onion bulbs into slices, keep the spring onion greens at the side and chop. The stalks will be used to garnish the soup.
• Cut your boneless Chicken into bite-sized strips and keep aside.
• For the Egg, keep a pot on the heat and bring the water to a boil (make sure there is enough water to cover the egg). Place your egg into the cooking water. cook for 1 minute covered, turn off the heat and time for 3 more minutes. In that time your egg will get cooked so that the yolk will remain soft. Take out from the water and, crack briefly and keep in a bowl with cold water. Keep aside.
• Now grab your pan to make the yat gaw mein, heat up, pour in the oil and throw in your sliced onion bulbs. Stir-fry for a little and add the ginger and garlic, stir-fry for another minute. Reduce the heat if it splashed a lot.
• Next, add the chicken pieces and stir cook for a minute or two on both sides. Then season with the Creole seasoning. Stir cook for another few seconds before pouring in the broth and the water. Mix well.
• Keep on medium to high heat so that the soup starts to cook. Add your wheat noodles and soy sauce at this point and mix well again.
• Allow the yakamein to simmer for 10 minutes. Serve in soup bowls with a half of the egg and the chopped green spring onion.

YAKA MEIN

Steps:

• Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
• To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.

MOO SHU PORK FOR TWO

Steps:

• Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
• Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
• Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
• Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
• Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
• Place scallions, cabbage, and cooked egg in individual serving dishes.
• Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
• Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
• Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.