Simple Stir-Fried Mee Sua (wheat vermicelli)

I recently received a gift packet of thick mee sua. I have never tried frying mee sua but decided that it could not be much different from frying beehoon or mee. I did not deep fry the mee sua as that would make it a very unhealthy dish.

The dish ended up tasty, not unlike stir-frying noodles or spaghetti. Yes, I do fry spaghetti in the same manner that I fry my noodles or beehoon. It is a good, localized change from the usual fare of tomato based spaghetti.                      

For 3 pax

Ingredients :

300 gm thick Mee Sua (wheat vermicelli)

5 pips garlic, minced

Some chicken meat and/or pork slices (seasoned with some salt, pepper and light soya sauce, and some cornflour) or prawns

3 pieces of cabbage thinly sliced

Some carrot strips

5 shallots thinly sliced and 3 pips of minced garlic, fried in oil for garnishing

Coriander(cilantro) leaves, for garnishing

1 cup chicken stock

Cooking oil

Salt and pepper to taste

Method :

1. Lightly boil the mee sua in boiling water to soften it a little, but not too long, otherwise it becomes too soggy to fry.

2. Fry the minced garlic in oil till fragrant, add in the chicken meat/pork slices .
3. Add in the drained ‘mee sua’, fry a little. Add in chicken stock and vegetables.
4. Stir well, add seasoning to taste.
5. Fry till, the chicken stock is nearly all absorbed.
6. Garnish with coriander leaves and fried onion slices.
7. Serve warm with some sambal belachan.