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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

Ingredients
  • 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
Preparation
  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.

Comments

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

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

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

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

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

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

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

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

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

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

    ReplyDelete
  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

    ReplyDelete
  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.

    ReplyDelete

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