Tuesday, September 14, 2010

Fried Mee

Simply fried and fried over high heat/wok hei to seal and impart the flavours and tastes, that is the secret behind the fabulousity of hawker stall fried mee. Without the high heat, fried mee will not taste the same, but does not mean each time we yearn for fried mee, we have to run to the hawker stalls because here comes the home made version - yellow noodles fried with seafood, chilli paste, chives, bean sprouts and eggs.

200g/ 1/2 packet yellow mee (wash and drain)
30g/ 1/2 cup bean-sprouts
3 stalks chives (cut lengthwise)
6-7 prawns (remove skin, de-vein and leave the tail)
4-5 fish balls (sliced)
4 pips garlic (chopped)
1 tbsp dried chilli paste
2 eggs
1 tsp dark soy sauce
1 tbsp light soy sauce
3 tbsp canola oil
Salt for taste

In heated oil, saute garlic.
Add chilli paste and prawns and continue to fry for about 2 to 3 minutes.
Add mee, dark sauce, light sauce and salt.  
Stir and then push mee aside.  
Break eggs in the centre.
Fold noodles over and add bean sprouts, chives and fish balls.
Increase the heat, stir for a couple of minutes and dish out.
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