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Bak Kwa Mee Suah ~ 猪肉干粗麵線

Bak kwa or Pork Jerky is one of the most  sought after item during the Chinese New Year.  Other then cookies, well wishers choose to present this as a gift to their relatives and friends and one may see some makeshift tents by the roadside, barbecuing the pork jerky for sale.  Pork jerky can be eaten on its own as finger food alongside cold beer or with bread as a sandwich filling.  But today I'm sharing with you my version of using pork jerky as an ingredient with noodles.

Bak Kwa Mee Suah  ~  猪肉干粗麵線         

  • 2 servings of dried  thick Mee Suah
  • 2 eggs, scrambled
  • some julienned carrot
  • some shredded lettuce
  • 1/2 tsp dark soya sauce
  • light soya sauce and salt to taste
  • 50 gm Bak Kwa, cut into small pieces
  • 3 chopped garlic
  • sesame oil
  1. Cook the mee suah in a pot of boiling water, Drain and set aside.
  2. In a non-stick pan, scramble the eggs, add in some light soya sauce, dish out.
  3. Shallow fry the chopped garlic, add in the bak kwa pieces, stir-fry.
  4. Add in the mee suah, sauces and salt to taste.
  5. Toss in the carrot, lettuce and add in the scrambled eggs.  Mix well and drizzle on some sesame oil.
  6. Dish out and serve immediately.


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