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Adventures in food for curious cooks.

YeYe Noodles


YeYe Noodles

Lynley Jones

"YeYe" means "grandfather" in Mandarin Chinese. This recipe was created by a grandfather and is now one of his grandchildren's favorite dishes. Visit the Why Did the Chicken Cross the Globe? for more about this recipe.

Serves 4


YeYe Noodles (photograph by Deborah Guzman-Meyer)

2 eggs

1 Tablespoon flavorless oil such as canola

4 bundles small Chinese egg noodles (curly type)

3 teaspoons soy sauce, plus more if needed to taste

5 teaspoons sesame oil, plus more if needed to taste

1 cup shredded chicken (you can use leftover Chinese 5-Flavor Chicken in this!)

1/2 cup cooked peas

1/2 cup cooked corn kernels

Coarse salt and ground black pepper to taste


1. Set 5-6 cups of water to boil in a saucepan with a lid, over high heat. While waiting for the water to boil, whisk eggs in a bowl. Warm flavorless oil in a skillet over medium heat. Pour the eggs into the skillet and cook, continually moving them around with a rubber spatula, until scrambled. Transfer the eggs to a cutting board and chop into rough chunks. Set aside.

2. Drop the dried noodles into the boiling water and use tongs to stir and break up the bundles (but don't break the noodles themselves; in Chinese culture, long noodles are good luck for a long life!). Adjust the heat to maintain a simmer and cook with the lid off, following timing on package (usually 2-3 minutes). When done, turn off heat and drain the noodles and water from the pan. Return the noodles to the pan, still off heat.

3. Add soy sauce and sesame oil to noodles; stir with tongs or chopsticks and taste. Add more soy sauce and/or sesame oil if needed, to taste.

4. Add chicken, peas, corn and egg to the noodles and mix to combine. Taste and season with salt and pepper as needed. Serve.

Thank you to the Stallings/Chiu family for the original version of this recipe.