Mee Teow - Sabah Koumpung Style Fat Noodles-Char_kueh_teow

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We often have this for breaks by take-out. I found I can make it more tasty at home.
My version is not just plain (kosong) meee but chocked full of goodness.

Difficulty: Easy - for beginners
Serves: 4-5

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: main · snack ·

Ingredients

1/4 lb Rice mee teow (White)
1/2 fish cake -precooked/frozen.
2-3 pepper sausage precooked and diced.
1-large chili
handful of bean spouts
1-shallot chopped fine
3-4 garlic cloves
2-tbsp oil for frying
1-tbsp sesame seed oil
1-tbsp rich dark soya
1-tbsp of light soya
2-tbsp oyster-sauce
black-pepper
3-4 small Chinese cabbage Bok Cho
1-tbsp Chili SOS sauce
2-3 teasp Red Plum Sauce.

Method

Loosen the mee teow from its binder and simmer in hot water until loose so you can pull it apart. Don't boil or the starch will cook out of it. I use hot water from the kettle to prevent over cooking. Drain in a wire basket.

Working quickly Heat wonk with oil and stir-fry shallots, chili, and garlic. Careful you don't burn the garlic. Using a slotted spoon remove theses fried ingredients to a paper towel. Add in the chopped fish cake and chopped sausages. Top with oyster sauce and stir until well combined with the meat. Push the meat to one side and add the bean spouts. Combine with a spoon and add soft mee-tewo, and the rich dark soya sauce. Stir in the dark sauce and top up if the mee appears white. Keep string until its all turned dark. Careful not to burn it by adding in some light sesame seed oil and a couple spoons of plum sauce. Add the chopped bok-choy and some light soya sauce. Serve hot on a plate with SOS chili sauce on the side.

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