Heng Hua Mee Sua (based on Putien Restaurant Recipe)2012-03-11
- Servings : 2
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 0m
Submitted by Jamie Y, a Munch Ministry member.
150g dried Heng Hua mee sua (must use Heng Hua Mee Sua for this recipe!)
Oil, for frying
Small bunch of Kai Lan (or other vege if you want)
100ml stock made from pork and chicken bones
1 tsp chicken stock powder
4 dried Chinese mushrooms
6 sweet pea pods
4 prawns, shelled
4 dried clams (may be substituted with dried scallops)
5 to 6 deep-fried tofu puffs
5 Tbsp peanut oil
1 egg, fried into an omelette (cut into strips)
2 tsp fried peanuts
Dried seaweed, broken into smaller pieces
2 cloves of garlic (chopped)
2 small red onion (chopped)
2 spring onions – chopped
Prep and Cooking Instructions
1) Heat up some oil in a wok and stir-fry the kai lan, then set aside on a plate.
2) Fry egg into thin omelette and cut into strips
3) In a wok, bring the stock to a boil, add stock powder, mushrooms, sweet pea pods, prawns, clams and deep-fried tofu puffs, and allow to cook about 10-15 minutes. Set aside.
4) In a saucepan, cook the mee sua in boiling water. Do not overcook the mee sua as they get cooked really fast and will be mushy as you’ll need to cook them again later. Let it cook for about a minute, dish it out, strain it and pour some oil (I used onion oil, garlic oil is usable as well) over the noodles and toss. This is to ensure they dont stick together in clumps.
5) Heat the peanut oil in a wok. Saute chopped garlic and red onion til fragrant. Add in spring onions and saute for a short while and Add the drained mee sua to the wok and toss with the oil and garlic and red onion.
6) Add the broth and the veges as prepared in #3 above into the wok and mix thoroughly.
7) Pour the mee sua in a serving bowl, sprinkle over with fried peanuts, omelette strips and seaweed, and serve mmediately. Also serve with blended chilli (like chicken rice chilli sauce or if you have a Putien Chilli sauce, even better!)
Additional Comments About this Recipe
NOTE: There are 2 types of Heng Hua Mee Sua which is cooked – dry and wet/soup version. The version above is DAMP – not too dry but it certainly doesn’t swim in soup. If you wish to have it a bit more wet/soupy, you can increase the broth/stock amount to your liking.
The original Putien recipe on the website (http://blog.putien.com/index.php/category/recipes/) doesn’t show garlic, red onions but I wanted it to be more fragrant so I added it on my own to saute and to bring out more flavour.
Peanut Oil: If you don’t have peanut oil, do what I do – use regular 5 tbsp oil, fry your peanuts in it, dish the peanuts out onto a paper towel, and keep that oil aside
Lastly, you don’t have to follow the ingredients to the T, can always vary and use whatever you like
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