Skip to main content
Food Advertising by

Braised Hakka mee/noodles

Braised Hakka mee/noodles which in fact in Cantonese is 'Sam See Mun Meen' ..... what a mouthful!  'Sam See' here means 'three shreds', 'Mun  Meen' means braised noodles.  The 'three shreds' in this case are mushrooms, chicken and pork all sliced up.   This is a very easy to whip up one-dish-meal which is tasty enough yet wholesome.


Mmm ..... look at the famous Ipoh fatty bean sprouts, crunchy and coupled with  the not too dry noodles ....   Join me and dig in ........ slurp!

Recipe for Braised Hakka mee/noodles

  • 100 gm fresh Chinese mushrooms - washed, cut off the stem and sliced
  • 100 gm chicken breast - sliced
  • 100 gm pork fillet - sliced
  • 250 gm bean sprouts
  • 3 pieces Hakka noodles - loosened
  • 1.1/2 cups water
  • Salt/light soya sauce to taste
  • Sesame oil
  • Pepper
  • 1 egg
  • Cornflour + water to thicken the gravy
Garnishing - spring onions, chopped and sliced red chilly

Seasoning for the chicken and pork.  Marinate for about 2 hours or more.
  • 1.1/2 tsp sugar
  • 1 tsp salt
  • 1 Tbsp oyster sauce
  • 2 tsp dark soya sauce
  • 2 tsp light soya sauce
  • 2 tsp sesame oil
  1. In a wok, bring to the boil 1.1/2 cups of water, add in the marinated meat and sliced mushrooms, when cooked, set aside.
  2. In a pot of boiling water, blanch the bean sprouts for a second, drain and set aside.
  3. In the same pot of boiling water, add in the loosened noodles, one at a time, keep stirring for about 1 min.., take out and give it a cold bath of running water - 'kor lang hor', for a second, and return to the boiling water, stir and once the noodles are translucent, they're done.  If you prefer them to be softer, cook a little longer.
  4. Drain and place the noodles onto a serving plate, drizzle in some sesame oil, light and dark soya sauce and mix up the noodles, to prevent them from sticking together.
  5. Reheat the meat and mushrooms, break in an egg, give it a quick stir, add in cornflour mixture to thicken.
  6. Add salt and light soya sauce to taste.
  7. Scoop some blanched bean sprouts onto the plate of noodles, ladle in the mushroom gravy.
  8. Garnish with the spring onions and chilly, add a dash of pepper.  Serve immediately.
  9. Makes 3 servings.


  1. My kind of noodle dish! Haven't had this for a very long time, must try making this over the weekend.

  2. Very nice. I didn't even know what sam see means. This can be a nice mid week dish for me

  3. Your "三丝闷面" looks so delicious. I always prefer noodle than rice. I must cook this one day.

  4. Your cold Hakka mee looks so good, with beansprouts. Perfect for a hot summer lunch!

  5. Ahh, haven't eaten this before but looks yummy!

  6. This looks so good and satisfying! I want it now for breakfast! hehe!

  7. This noodles is my favourite lunch! There's a shop selling this near my office.

  8. I love this kind of noodle! Yours looks so tasty good. yummm.....

  9. I love Hakka noodles too, your version look simple and nice.

  10. Hi
    3 hungry tummies, penny, Anncoo, Pete, Angie, Lyndsey, Jeannie, Kristy. 'Breakfast' & Sonia.... Thank you so much for the kind and encouraging comments!

  11. I have not heard of this noodles but it sure looks very delicious. I love sprouts in noodles. My family loves noodles. This would go down very well in my family. But I think my daughter will pick out all the sprouts. Never mind, I will sit next to her to enjoy it all....haha

  12. Mary
    This is quite similar to won ton mee, except that it has less alkaline water, 'kan sui' and the noodles are slightly broader.


Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Dark Chocolate Orange Muffins ~ 巧克力碎片橙玛芬

These chocolate orange muffins are fragrant and yummy.... just what you need to boost up your day at breakfast!

Dark Chocolate Orange Muffins ~  巧克力碎片橙玛芬
125 gm plain flour70 gm caster sugar1.1/4 tsp baking powder1 large egg38 ml canola oil1/4 cup milk60 ml orange juice1/2 Tbsp zest50 gm dark chocolate chips1/2 tsp vanillapinch of salticing sugar to dust (optional)Method Sift flour, baking powder, salt, mix well, set aside.Whisk egg with oil, milk and vanilla.Make a well in the centre of the flour mixture, pour in the wet ingredients, mix till just combined.  Do not overmix.Use an icecream scoop and spoon batter into a lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Teste with a skewer till it comes out clean.  Let cool and serve warm.Yield :  6 muffins.

Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

100 gm long beans, cut into 1 inch100 gm char siew, cut into cubes150 gm (1 rice cooker cup) Brown rice, washed and drained6 pips garlic, chopped25 gm dried shrimps3.1/2 tsp light soya sauce3 tsp dark soya sauce2.1/2 cups waterSesame oil and Shaoxing wine to drizzleMethod Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp ligh…