Mie Lueang (stir-fried Hokkien-style noodles) Recipe
This is a popular noodle dish orginally from Fujian, China, but the Thais have adapted it to their taste. Hokkien noodles are very simple: quickly executed and very delicious.
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientVegetable
Ingredients
600 g ! 1/4 pounds) hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable or peanut oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
4 small fresh red chiles, seeded,sliced
2 teaspoons date palm sugar
200 g red bell peppers, seeded,sliced
150 g orange or yellow bell peppers, seeded,sliced
5 green onions, sliced
100 g shredded Chinese cabbage
or
1/2 bunch choy sum
80 ml ketjap manis
60 ml oyster sauce
dash of sesame oil
dash of white pepper
dash of fish sauce (nam pla)
Directions
Rinse noodles under hot water; drain.
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled wok; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chiles and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove vegetables from pan.
Heat remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, and combined sauces; stir-fry until heated through.
Serve sprinklered with omelette strips.
Optional: Garnish with cilantro leaves and a squeeze of lime
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled wok; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chiles and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove vegetables from pan.
Heat remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, and combined sauces; stir-fry until heated through.
Serve sprinklered with omelette strips.
Optional: Garnish with cilantro leaves and a squeeze of lime
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