Mee Suah Soup is one of my favourite noodle soup. Mee Suah, which is usually sold in dried form, is made from rice flour and is very brittle in uncooked form as the strands are really thin. This dish is more or less an automatic dish for breakfast on the first day of Chinese New Year at my home. It is also eaten to celebrate the chinese birth days at home.
Mee Suah is also cooked in different ways. There is the famous Red Mee Suah cooked by the people of Foochow dialect and there is also the chicken soup Mee Suah. Our family recipe is quite easy to prepare and cook and if you could get your hands on the ingredients, give it a try. Oh, by the way, generally there are two types of mee suah (or at least, in Malaysia). One is the factory pre-packed mee suah manufactured in Muar, Johor whilst the other is made by the Foochow community – usually from Sibu and Sitiawan. The former is thicker and bland tasting on its own whilst the latter is fine and thin (and smoother) but saltish in flavour. If you are using the former, you will need to add seasoning (eg. salt to taste) but for the latter, no seasoning is needed. My recipe here uses the latter.
This is my recipe for Mee Suah Soup
- 250 grammes of mee suah (or 4 pieces)
- 50 to 80 grammes of pork tenderloin (sliced thinly)
- 5 pieces dried chinese / shiitake mushrooms (sliced thinly)
- 2 large eggs
- 5 bulbs shallots (sliced thinly)
- 2 stalks spring onions (for garnishing)
- 4 tablespoons palm oil
- 5 soup bowls of hot water
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok.
Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so.
Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.
Garnish with fried shallots and spring onions prior to serving. Serves approximately 3 to 4 bowls here.
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