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Friday, March 10, 2017

TEOCHEW STYLE FRIED MEE SHUA

This is a third recipe for Chinese Teochew style fried noodles [aka mee teow or mee shua] which I am sharing here.  Basically, the preparation and cooking for these 3 recipes are almost similar except for some ingredients used.  
Here, preserved radish [sweet cai por], chives and beansprouts are used while my earlier recipe Family Style Fried Teochew Mee Teow uses Chinese leeks.  The other recipe is a spicy, sweet and sour version.  All in all, they are delicious and tasty noodles.

Looks like there are varied ways to use one basic ingredients, the Teochew Mee Sua or Mee Teow.  The choice is yours, then.  I loved having this fried noodles with sambal belacan or chopped small chillies for extra oomph!
Recipe adapted from Yum Yum Magazine No. 95 with modifications
Ingredients
[serves 4-5]
300 gm Teochew noodles - loosen and cut to shorten the strands
2 tbsp oil
2 tbsp chopped garlic
2 tbsp preserved sweet radish [cai por]
150 gm pork belly meat - cut thin strips 

2 tbsp dried prawns - rinsed
200 gm beansprouts - tailed
100 gm chives - washed and cut into sections
1 small carrot - cut thin strips 
250 ml water
pepper and msg to taste

  1. Blanch noodles in boiling water until cooked and soft. Drain in a colander and rinse under running water.
  2. Heat oil in wok, saute garlic, cai por, meat until aromatic and firm.  Add dried prawns and carrots, fry until fragrant.  Add in water, bring to boil.
  3. Add in blanched noodles, stir fry to combine ingredients well.
  4. Add in beansprouts and chives. Stir fry until vegetables are cooked.  Add in seasoning to taste.
  5. Dish up to serve  with cut chillies or sambal belacan. Garnish with some fried crispy shallots.  

Cookbook Countdown

This post is linked to Cookbook Countdown Event #15   hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

6 comments:

Emily said...

This is the thicker mee suah! Bookmarked to make for my hubby!

Kimmy said...

Hi Emily, this is the thicker and chewy type. The handmade ones are not that salty and you need not add any additional seasoning. We enjoyed this very much.

Ann Low said...

Good morning Kimmy, Your fried mee sua looks very delicious. Can I come over to your house when you cook this again? :D

kitchen flavours said...

I love mee suah, cooked either way, soup or fried! Your plate of mee suah looks good!

Kimmy said...

Hi Ann, this kind of mee suah is like spaghetti, absorbs flavours well and stays good and even more flavourful when reheated. Very different from other types of noodles which may turn soggy.

Kimmy said...

Hi Joyce, this is one of my family's favourite noodles. A friend even taught me to serve the Nyonya Perut Ikan with this mee suah. It is awesome.

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