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.  

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