Recipe: Fried Lala Meehoon

You may have come across this noodle dish before at your favourite seafood restaurants - yes, I'm talking about Fried Lala Meehoon. Here's an easy recipe you can try at home to recreate the dish.

For this dish, I used shelled lala meat, cooked along with some minced pork, beansprouts, bok choy and egg. Absolutely delicious - try it and let me know if you like it too!

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Fried Lala Meehoon
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
180g meehoon, soaked in tap water for 5 minutes
4 tbsp cooking oil
2 cloves garlic, finely chopped
2 bunch bok choy, cut into 1" lengths
150g beansprouts
300ml hot water
200g lala clams, shelled
1/2 tsp chicken stock granules
100g pork mince
2 eggs, lightly beaten
3 tsp light soy sauce
2 tbsp kicap manis
1 tsp ginger wine or Chinese rice wine

1. Beat the eggs and season with 1 tsp light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add the egg mixture and cook until the top is almost set, then using your spatula, roughly chop the omelette into small pieces. Remove from wok and set aside.

2. Heat same wok with 1 tbsp of oil over medium high heat. Add half the garlic, and saute for 1-2 minutes until lightly golden and fragrant. Add the lala clams and ginger wine, season with chicken stock granules and cook for about 2 minutes. Once cooked, spoon into a bowl (along with all the juices) and set aside. 

3. Heat remaining 2 tbsp of cooking oil. Add the garlic and saute for a minute, then add the pork mince and cook for about 2 minutes, until browned. Pour in the water and bring to the boil. Season with kicap manis and 2 tsp light soy sauce. Adjust seasoning to your liking.

4. Add the meehoon and bok choy and cover. Allow meehoon to braise in the stock for about 2 minutes, until most of the sauce has been absorbed. Add in the cooked clam and beansprouts and toss in noodles for about 1-2 minutes, until beansprouts are cooked. Finally, toss in the egg and serve.

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