Stir Fried Mee Sua (Wheat Vermicelli) can be a challenge to make if the noodles are not cooked well, but is oh-so rewarding when perfected. The best part, go messy and the dish will still look amazing. The colours and textures of this dish make it perfect for a causal meal at home with the family. Recipe adapted from Eat What Tonight.
- 2 bunches Mee Sua aka Wheat Vermicelli (swap for Hong Kong noodles for an easier meal)
- 200g The Meat Club minced pork
- 1 carrot, cut into thin slices
- 1/2 onion cut into thin slices
- 2 garlic cloves, diced
- 1 piece fish cake (home made or store bought)
- Handful of Bok choy
- Sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons corn flour
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 100ml water
- Pepper to taste
- Deep fry the mee sua in some cooking oil until slightly brown.
- Add the mee sua to boiling water until softened and drained.
- Stir fry the minced garlic and onions in oil until fragrant.
- Add the sliced pork, fish cake and carrots, and stir.
- Mix the seasoning ingredients together, add the mee sua to the pan as well as the seasoning sauce and stir fry.
- Add in the vegetables and cover for 2 minutes, serve immediately.