Saturday, May 7, 2011



Fresh Tuaran egg noodles.

First frying of the noodles.

The noodles after the first frying and before boiling. The more browned or toasted the noodles, the better the flavor.

Fried Tuaran Mee (2 persons)
2 'nests' of Tuaran mee(egg noodles)
1/2 cup meat or seafood topping*
1 large handful of sawi/chai xin greens, in 4-5 cm lengths & blanched,bean sprout,sliced cabbage,
sliced red chillies
1 large egg, beaten lightly
1/2 t salt
white pepper to taste
1/2 t sugar
1 t chicken stock powder or a pinch of msg(optional)


1. Heat up the wok and add 2 tblspn of veg oil. When wok starts to smoke, throw in the noodles, loosening or fluffling them with your hands in the air. Spread out the noodles and let them fry a while before moving them around to get even frying. When some of the noodles start to brown, (turn over to see), turn over and fry another few minutes. More browning gives more flavor. Remove onto a plate. The fried noodles can keep for a few days in the fridge.

2. Boil a pot of water and add the fried noodles. Keeping the heat very high, stir the noodles gently and check for doneness. Do not let noodles cook too long. Drain well and quickly go to the next step because the noodles will clump quickly after the boiling. For this reason, it's best to have the pot side by side with the wok, timing it so that you can add the noodles from the pot to the wok without waiting too long from step 2 to 3.

3. Heat up the same wok, add 3 Tablspn of veg oil and pour in the egg. When egg is half cooked, add the noodles and toss well, tossing with a pair of chopsticks. Add seafood and veg, salt, sugar, pepper and chicken powder/msg. You may need to add more salt; adjust the seasoning. Add the cooked veg last and dish onto a serving plate. Scatter the topping over and serve with a hot chili sauce.

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