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Yi mein is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics.

Yi mein is commonly served in a variety of dishes, including stir-fries, soups, and at special occasions and festivities.

Yi mein has a distinct chewy texture and a slightly sweet flavor.

No, yi mein is not gluten-free as it's made from wheat flour.

Leftover yi mein can be reheated in a pan over medium heat or in the microwave.

Yes, yi mein is also known as e-fu noodles, yee-fu noodles, yi noodles, or longevity noodles.

Both are types of Chinese noodles, but they differ in preparation and texture. Chow mein is often fried until crispy, while yi mein is known for its chewy texture.

While making yi mein at home can be challenging due to its unique texture, there are recipes and tutorials available for adventurous cooks.

Yi mein originated from the Canton region of China.

Yi mein is typically blanched or briefly soaked in hot water before being stir-fried or used in soups.

Yi mein is made from wheat flour, so it provides energy and contains some dietary fiber. However, its nutritional value depends on how it's prepared and what ingredients are paired with it.

Yes, leftover yi mein can be stored in an airtight container in the fridge for up to three days.

Yes, the noodles themselves are suitable for vegetarians and vegans. However, they are often served with non-vegan ingredients, so be sure to check the dish.

Yi mein is often served at birthdays and Chinese New Year celebrations as a symbol of longevity, hence the name 'longevity noodles'.

You can buy it at Weee! Asian Market, www.sayweee.com.

Some popular dishes that use yi mein include braised yi mein with mushrooms, scallops and lobster sauce. It's also commonly used in soups and stir-fries.