Fried Mee and Char Siew (Longevity Noodles)

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This year we celebrated our Reunion Dinner early on Saturday, January 29th, 2011 because Kim has to attend evening class and Balbir has to teach on February 2nd, Lunar New Year’s Eve. We invited a few friends to join us and celebrate. In the next couple of days I will be posting some new dishes which I cooked for that night.

1½ pounds yellow mee (Hokkien mee), rinsed and drained well
¼ pound Char Siew (roast pork), cubed
½ pound beansprouts , tail off, rinsed and drained well
¼ pound choi sum, cleaned and chopped to bite size
5 clove garlic, peeled and finely chopped
6 large shitake mushrooms, soaked, stem removed and sliced into strips
1 sprig cilantro, cleaned and sliced
2 sprigs green onion, sliced diagonally into ½ long
3 tablespoons canola/vegetable/corn oil
1½ cups chicken broth
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
½ teaspoon ground white pepper

Place yellow mee (Hokkien mee) in a mixing bowl and add hot water enough to cover the mee (noodles) and stir until the yellow mee are loosen for about 3 minutes. Drain well. Set aside for later use.
Heat a wok or frying pan with canola/vegetable/corn oil over medium high heat. Add chopped garlic and sauté until fragrant and lightly brown. Add the char siew (roast pork) and stir fry until heated thru. Add the choi sum and till leaves wilted. Add the yellow mee, shitake mushrooms and chicken broth and stir until well combined. Season with fish sauce, light soy sauce and white pepper and combine the noodles well. Cook for 3 minutes. Stir in the beansprout and mix until all the ingredients are well combined. Add the sesame oil and stir well. Sprinkle the green onions and cilantro, lightly toss into the noodle mixture. Check the seasoning once again.

This entry was posted in Chinese New Year Recipe, Chinese Recipes, Rice and Noodles, Southeast Asian (SEA). Bookmark the permalink.

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