Fried Mee Sua (Wheat Rice Noodles)

Mee Sua is very similar to Bee Hoon or Rice Vermicell. Normally it is cooked in a soup form. It is very popular in Sibu cooked with red wine and chicken. In order to fried Mee Sua it must be deep fried first in oil before it can be fried. The taste of the Mee Sua is very close to Bee Hoon you can hardly tell the difference I think.

300g Mee Suah
2 Eggs
4 cloves Garlic - chopped
1-2 Red Chili - sliced
1/2 Chicken Breast - chopped
Some Fish Balls
Some Shrimps
1-2 tbsp Chili Paste
2 tbsp Oyster Sauce
3 tbsp Soy Sauce
1 bunch Mustard Leaves
Salt & Pepper

1. Prepare 2 wok, side by side.
Fill one with water & boiled.
Fill the other one with oil for deep fry.

2. Deep fry Mee Sua till goldern brown & blanched in the boiling water until soft.
Drain the Mee Sua.

3. Heat up 2 tbsp oil & break in eggs + pepper & scramble.
Dish out.

4. Heat up few tbsp oil & stir fry garlic until fragrant.
Add in fish balls, chicken, shrimps, sliced chili & pepper.
Add in chili paste & stir fry for few minutes until all well cooked.
Add in oyster sauce, soy sauce & mustard leaves.
Add in salt & Mee Sua and mix well.

Note :-Prior to stir-frying the Mee Sua, it needs to be deep-fried first till golden brown, drained, and then blanched in boiling water until softened, or al dente depending on your preference.
Remove, drain and put aside. This can then be stir-fried like regular noodles. Just prepare the base with garlic, stock,seasoning, meat, vegetables etc and then toss the noodles in the mixture until cooked and well combined. Stir in some scrambled eggs, and once cooked, transfer to a dish and garnish with fried shallots and a wedge of lime if desired.

For more info please visit website Fried Mee Sua

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