Restaurant: Chef Lau’s
City: Oakland, CA
My parents and I had lunch with two friends at a Cantonese restaurant in Oakland Chinatown today.
One of the dishes we had was the dried fried yee mein, also known as “Longevity noodles”, a dish traditionally served at birthdays, weddings, and other big events or banquets.
The dried fried yee mein we had also included white garlic chives and paddy straw mushrooms. The noodles are on the chewier side and flavorful from the sauce. In my opinion, Chef Lau’s dried fried yee mein is one of the best I’ve had; the seasoning was spot-on and the noodles weren’t soggy.
tastehongkong.com has some info about the noodle dish (and a recipe):
These braised noodles are cooked by the actions of stirring and turning, but emphasizing on reaching a critical moment that the sauce is precisely dried and that the noodles are still springy. Therefore sometimes it is also translated as Dry-Fried E-Fu Noodles or Dry-Fried Yi Mein. Whichever the translation is, in Chinese, the e-fu noodles cooked in this way is called 干燒伊麵.
Braised E-Fu Noodles is a classic dish often served in Chinese banquets and formal dinners because since the older days they have been regarded as quality noodles, quality fried egg noodles to be specific.
And here’s more info about the dish, from Wikipedia:
Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics.
The noodles may be cooked a number of ways. They are boiled first, then can be stir fried or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.
When Yi mein is consumed on birthdays, it is generally referred to as Longevity noodles or Sau mein (壽麵/寿面). The Chinese character for “long” (長壽麵/长寿面) is also added as a prefix to represent “long life”.