This silver needle noodles is actually made up of a mixture of ground rice flour glutinous/non glutinous rice and water. It is available fresh from any Asian grocers. The name for the noodle called due to its shape of the long and tapered like a tail/needle.
Well, my family love this noodles but each one has a different way of serving. My son and husband prefer the noodles with soup and me like them stir-fried. Anyway, whichever way you prepare, it still comes out wonderfully.
1½ pounds cooked silver needle noodles (Mee Tai Mak)
½ pound mixed seafood/oysters/shrimps/calamari/clam meat (I used mixed seafood)
1/8 pound Chinese mustard leaves (Chye Sim), washed and chopped
2 cups fresh bean sprouts, washed and drained
5 cloves garlic, peeled and finely chopped
1 small red onion, peeled and sliced
2 large eggs, beaten lightly
1 tablespoon canola/vegetable/corn oil
1½ tablespoons sweet soy sauce
3 tablespoons fish sauce/light soy sauce
½ -1 teaspoon sambal oelek (optional)
3 tablespoons canola/vegetable/corn oil
Heat a pot with some water over medium-high heat and bring to a boil. Dredge the cooked silver needle noodles until just about to turn translucent. Drain with a Chinese hand wire sieve. Set aside.
Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. When hot, add the chopped garlic, sliced red onions and sauté until fragrant but not burned. Add the chopped Chinese mustard leaves, seafood and stir-fry until well cooked. Add the silver needle noodles and bean sprouts and stir-fry briefly until well combined. Push the seafood mixture on one side of the wok/frying pan and drizzle one tablespoon oil and add in the beaten egg and scrambled until set. Then toss to combine the noodle mixture and scrambled eggs. Season with fish sauce/soy sauce, sweet soy sauce, sambal oelek, salt to taste and stir the silver needle noodle mixture until well coated with the seasonings.
Serve in a large serving platter or in individual plate.