Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.

The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.

Yi mein noodles can be consumed directly or used in various dishes: Yi mein is traditionally credited to the Qing official Yi Bingshou (t 伊秉綬, s 伊秉绶, Yī Bǐngshòu; 1754–1815), who is taken to be their namesake ("Yi-style noodles") and who is also credited with popularizing Yangzhou fried rice.

[citation needed] Yi mein is also a popular Lunar New Year dish.

Tradition holds that the chef cannot cut the noodles, and each strand should be eaten whole.