Fried Mee Sua
There are a variety of ways in which noodles can be cooked and enjoyed. This recipe was first published in Amy Beh’s column, Cook’s Nook.
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Ingredients
- 2cups oil
- 160g mee sua (flour vermicelli)
- 3tbsp sesame oil
- 1tbsp oil
- 1tsp garlicchopped
- 1tbsp shallotchopped
- 2 dried Chinese mushroomssoaked and shredded
- 70g chickenshredded
- 100g small prawnsshelled, diced
- 50g carrot,cut into matchsticks
- 1piece fish cakecut into slices
- 2 eggs
- 300ml fresh chicken stock
For the seasoning (mix together):
- 2tbsp light soy sauce
- 1tbsp oyster sauce
- 1tsp pepper
- 1/2tsp chicken stock powder
- 2 – 3tbsp water
For the garnish:
- 1 red chilliseeded and sliced
- 1tbsp spring onionchopped
- 1tbsp coriander leaveschopped
Instructions
- Heat 2 cups of oil in a wok until hot. Add in mee sua and fry, turning over very quickly until golden brown. Remove as soon as it stops sizzling. Scald mee sua in hot water for about 30 to 40 seconds until it is soft. Pour into a colander and drain well.
- Heat 2 tablespoons of sesame oil and oil in a wok. Sauté garlic and shallots briefly. Add mushrooms, chicken, prawns, carrot and fish cake and fry until cooked. Add 1 tablespoon of combined seasoning. Stir-fry well then dish out and set aside.
- Heat 1 tablespoon of sesame oil in a clean wok, add the eggs and scramble until cooked through.
- Dish out and set aside. Pour fresh chicken stock into the wok and bring to a boil. Add remaining seasoning mixture and bring to a boil again.
- Add the mee sua and the chicken, prawns and mushroom mixture to the wok. Stir-fry evenly until sauce is dry. Add scrambled eggs and toss to mix. Dish out and serve with garnishing sprinkled on top.
Recipe Notes
Tags: Amy Beh, Cook's Nook, Noodles, RECIPES
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