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| Fried Mee Suah with belacan, curry powder, chillies, dried shrimp, cuttlefish ball, diced chicken, bean sprouts, carrot and red pepper |
Prior to stir-frying the mee suah, it needs to be deep-fried first till golden brown, drained, and then blanched in boiling water until softened, or al dente depending on your preference. Remove, drain and put aside. This can then be stir-fried like regular noodles. Just prepare the base with garlic, stock, seasoning, meat, vegetables etc and then toss the noodles in the mixture until cooked and well combined. Stir in some scrambled eggs, and once cooked, transfer to a dish and garnish with fried shallots and a wedge of lime if desired.
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| No Frills No Greens Mee Suah for the kids - fried with ground bean paste, chicken stock, light soy with chicken, cuttlefish balls and egg |
