Hock Chew Mee Shua ~ also known as 'Mian Xian' in Chinese and 'Meen Seen' in Cantonese are thin salted noodles made from wheatflour . Mee Shua which originated from Fujian, China can be prepared in many ways. The most popular of all is the Ang Chiew Mee Shua which is mee shua cooked with Chinese red wine but I chose to prepare this differently ....... stir-fried. Quick, easy and delicious.
This is another tasty one-dish meal, a comfort food ........ slurp!
Recipe for Hock Chew Mee Shua
- 200 gm pork/chicken fillet, cut into strips
- 8 dried Chinese mushrooms, soaked, stemmed and cut into strips
- 3 servings of mee shua
- 2 pips garlic, chopped
- 1.1/2 cups water
- 1 tsp chicken granules
- leafy vegetables of your choice
- 2 tsp cornflour + 1 Tbsp water for thickening
- Sesame seeds, lightly toasted (optional)
- Chopped chillies (optional)
Seasoning for meat
- 2 tsp each of light soya sauce and oyster sauce
- 1 tsp each of sesame oil, sugar and seasalt
- 1/2 tsp dark soya sauce
- Dash of pepper
- Saute the chopped garlic with some oil till fragrant, toss in the meat and stir-fry till semi-cooked, add in the mushrooms, stir-fry.
- Add in the water and let it simmer till the meat is cooked through.
- Test for taste and add thickening. Set aside.
- Heat up some water in a pot, add some slat and blanch the vegetables, drain and set aside.
- Bring the water to the boil, toss in the noodles, keep stirring for about a minute. Strain and drain.
- Mix the cooked noodles into the meat mixture, ladle onto serving bowls.
- Garnish with the blanched vegetables and sprinkle on some sesame seeds and chopped chillies.
- Serve immediately.
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Cristina from La Cucina di Cristina