Singapore Mee Hawkers Style Stir-Fry

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A savory Longevity Noodle (Rice Vermicelli) dish I found while living in Malaysia/Singapore. A blend of curry and turmic spices for a dish that will warm you up.

Preparation time: 10-min
Cooking time: 30-min

Difficulty: Easy - for beginners
Serves: 4-5


6-bunches of Chinese style Longevity Noodle (White Rice Vermicelli),

50-gram black Shitake Dried Mushroom (soaked-in-water)
50-gram barbecued pork (Char Siu) or
50-gram of shredded Prawns -optional
50-gram of shredded carrots cut julienne style.
1-cup bean spouts
4-cups cooking oil to blanch the noodles.

2-garlic cloves-smashed
2-small red onion "Bawang Merah"-diced fine.(Hint this is small looks like a radish, and is more repugnant than a yellow onion.)
1-tbsp minced ginger.
2-small celery stalks diced
8-small green onions diced thin or Chinese Chives
2-Sweet peppers (Yellow and Red) julienne sliced.
1-Green sweet pepper

1 tbl sppon Oyster Sauce
1 tsp Sesame seed oil
1 tsp Dark Soy sauce
1 tsp Sa Cha Sauce or Chinese Fire Sauce-otional
250-mls chicken or fish stock (you deceide)
1/2 tsp sugar (white or brown)
1/4 tsp salt
1-tbsp Curry powder fine.
1/4 tbsp Turmeric fine, or( can substitute Maggi-Briyani Seasoning.
for the last 3-ingredients)

5-6 Small hot Chilies or Dragon Ball Chilies
1/2-cup shredded chicken/turkey-optional
Maggi-Briyani Fried Rice Seasoning available at CKS/GIANT Superstores.
decassinated Coconut-fried/baked.


Dice the chilies and wash your hands you will thank me. If your not a fan of hot Chili you can omit them and place as a side dish.

Cooking method.
Making noodles for fried me may vary, but according to JIMMY CHUA the best way to prepare fried mee is to cook the vermicelli noodles in hot oil without soaking them first. Heat the wonk till oil is not but not allowed to smoke. Fry onion, carrot, and ginger in the hot oil first. Spoon them out to side dish when they turn golden. This flavors the oil with the roots.

Using a noodle ladle place them into the hot oil and allow them to cook for 5-min. Remove the mee and run cold water over them to soften (Drain Well.) This prevents the them from becoming too salty during the cooking.

Reduce the oil in the wonk down to 1/2-cup and add the pork or pawns. If you desire both cook the pork first then add the pawn. (If your allergic to pawn then omit them and use chicken/turkey pieces instead.) Add the curry powder, salt and turmeric, but first dilute it in small bowel with water to prevent it from sticking. Add the peppers and remaining ingredients (except oyster sauce.) Cook until everything is soften by applying a lid to top of the wonk with a steam vent. Cook this for 5-10 minutes for flavors to combine.(It will look like soup after you add the stock). Allow the stock to reduce by 1/2 about 20-minutes.

Add back in the pre-cooked mee (Longevity Noodle White Rice Vermicelli noodles) and the fried onions. Pour on the Oyster sauce and mix the noodles incorporate the veggies with the sauces/coconut. Serve on warm plate and add side dish with extra chilies. More Malaysian recipes on "Rasa Malaysia" This recipe works best if the turmeric and curry powder are fresh, but if you don't have them you can use chili paste or substitute in Maggi-Briyani powder seasoning. I often use these seasonings when I don't want the Mee to be too hot, but have enough spice to be enjoyable so stockup!


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