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
Ingredients
| Hokkien noodles | 600 Gram (1/4 Pound) | |
| Eggs | 2 , beaten | |
| Water | 1 Tablespoon | |
| Vegetable oil/Peanut oil | 60 Milliliter | |
| Grated ginger | 2 Tablespoon (fresh) | |
| Garlic | 4 Clove (20 gm), crushed | |
| Red chilies | 4 Small, sliced (fresh, seeded) | |
| Date palm sugar | 2 Teaspoon | |
| Red bell peppers | 200 Gram, sliced (seeded) | |
| Orange bell peppers/Yellow bell peppers | 150 Gram, sliced (seeded) | |
| Green onions | 5 , sliced | |
| Chinese cabbage/1/2 bunch choy sum | 100 Gram, shredded | |
| Ketjap manis | 80 Milliliter | |
| Oyster sauce | 60 Milliliter | |
| Sesame oil | 1 Dash | |
| White pepper | 1 Dash | |
| Fish sauce | 1 Dash (nam pla) |
Nutrition Facts
Serving size
Calories 578 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 799.5 mg33.3%
Total Carbohydrates 83 g27.8%
Dietary Fiber 3 g12%
Sugars 21.5 g
Protein 15 g29.8%
Vitamin A 92.5% Vitamin C 231.6%
Calcium 7.1% Iron 8.6%
*Based on a 2000 Calorie diet
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
Chef
