Saturday, October 25, 2014

Recipe: Mee suah 麵線 noodle soup with prawns, chicken and tofu

We have been getting quite a lot of rain here in KL and the rainy weather is definitely making me crave for hot soupy noodles. A delicious noodle dish that we like is mee suah 麵線 in a chicken or ikan bilis (dried anchovies) broth.


Mee suah noodle soup


This is a dish I have been eating since I was a little girl. We have it when we want a simple and quick meal. Also, when I'm feeling under the weather, my mum always makes this for me - it is comfort in a bowl.

Now, my kids also often request this- their favorite version consists of prawns, sliced chicken, tofu and choy sum. Tasty, nutritious and best of all, this is something you can whip up in under 30 minutes.


Most Chinese mums (or dads) would have cooked this for their family at some point in their life


The brand of mee suah that I buy is in a red packaging from a company called Chin Peng Mee Factory with two dragons on the front. For some reason, most mee suah comes in red packaging (perhaps to signify prosperity). Mee suah noodles cook very quickly, so do not overcook or else you will end up with a mushy lump.




Mee suah 麵線 (flour vermicelli noodles) with prawns, chicken and tofu
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20-22 minutes
Serves 4

Ingredients
4 pc flour vermicelli noodle (mee suah 麵線)
1.2 l ikan bilis stock
1 tbsp cooking oil
2 cloves garlic, finely chopped
200g choy sum, washed and cut into 2 inch lengths
A handful spring onions, cut into 1.5 inch lengths
20 king prawns, peeled and deveined with tails intact
100g chicken breast, sliced thinly (or pork)
1 tofu, cubed
6 shitake or Chinese mushrooms, rehydrated and sliced thinly
Salt, to season

To serve - Condiment
6-8 cloves garlic, finely chopped
4-5 cili padi, deseeded and chopped
Soy sauce


1. To make the ikan bilis stock, simply add about 1 large handful of ikan bilis (rinsed) with 700ml water and simmer on medium heat for about 10 minutes. Strain away ikan bilis and discard.

2. In a wok or large saucepan, heat the oil over medium high heat. Add the garlic, and cook for 2 minutes, until lightly browned. Then, add the mushroom and stir fry for about 1 minute, then add the ikan bilis stock (or chicken stock) and bring to the boil.

3. Add the chicken and cook for about 2-3 minutes, until it is cooked through. Then, add the mee suah noodles and cook for about 2 minutes (depending on which noodle you use) and quickly add in the king prawns, tofu and choy sum and cook for a further 1 minute, until the prawn are cooked. Finally, taste and season with salt as required, and just before serving, add in the spring onions and cook for about 10-15 seconds. Divide into bowls and serve with a condiment of garlic, chilli and soy sauce.

Note: You can also use chicken stock instead of ikan bilis. See here for a light chicken stock recipe.




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8 comments:

  1. Now you've got me craving for mee sua. They're very versatile, go well with any kind of clear soup. I would have it dry too sometimes, tossed with Bovril and soy sauce.

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  2. We got this when we were sick because it was so soft and easy to eat! :D

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  3. Not a fan of the soft and slouchy texture of mee sua, i prefer bee hoon :D

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  4. Yen, I love mee sua! But once I made the mistake of cooking it and not eating immediately. I ended up with a big blob of noodle LOL!

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  5. it rained again tonight! this bowl of mee suah would have been quite perfect for dinner :D

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  6. It looks delicious. Gonna try it soon

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  7. It looks delicious. Gonna try it soon

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