This stir fried mee sua (干炒面线 in Chinese) recipe is a super easy stir fry noodle dish to execute. I know I know, I always say the same thing (I probably also said this line before) but it's really really really true! The catch is, it's simple if you're using pre-fried mee sua which I will elaborate below.
Mee sua (also spelt mi sua, misua, mee suah or miswa) is a type of noodles made from wheat flour. Originated in Fujian, China, these noodles are usually eaten with soup but lately, there is a trend of serving stir fried mee sua. Stir fried mee sua is prepared by using deep-fried mee sua. Mee sua that's not deep-fried is white in colour so after it has been deep-fried, it will turn a beautiful golden brown. As there is a growing demand for pre-fried mee sua, you should be able to find readily fried mee sua from your local supermarket or Asian market. If not, simply get the usual mee sua and deep fry it yourself. It's pretty simple actually - just a little troublesome.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
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Ingredients:
Serves 3 - 4 pax
Some cooking oil
120g of prawns - cut into halves & deshelled
1 medium size red onion
3 cloves of chopped garlic
4 pcs of dried mushrooms - rehydrated & sliced thinly
0.5 cup of water
1.5 tablespoons of oyster sauce
2 tablespoons of light soy sauce
200g of deep fried mee sua - softened
150g of char siew - cut into strips
1 tablespoon of premium dark soy sauce
1 - 2 stalks of spring onions
1 teaspoon of sesame oil
A few dashes of white pepper
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