This has been lunch twice, so far. So I’ve moved on, albeit temporarily, to another noodle. I have this packet of mee sua lying in the kitchen drawer, and I knew we (me and mrs mee sua here) were fast approaching the very arbitrary eat-it-now deadline. I have packets of pasta moping around in neglect because they have lapsed into the they-won’t-spoil-let’s-just-keep-them-around phase.
Mee Sua and Mushrooms
This dish takes approximately 15 minutes to prepare, but do start soaking the mushrooms an hour earlier.
– mee sua
– dried Chinese mushrooms
– additional protein (optional; shredded chicken breast would do nicely)
For the gravy:
– oyster sauce
– light soy sauce
– fish sauce
– sesame oil (optional)
– corn flour
1. Rehydrate the dried mushrooms by soaking them in water at least an hour before cooking. If you’re in an hurry, use hot water. Slice/Cut them when they are nice and plump.
2. Boil some water in a saucepan. When the water boils, toss in the mee sua. The noodles cook really quickly so keep an eye on them. I don’t think I cooked them for more than one or two minutes. When they are ready, strain and run them under cool water. Set them aside in your serving bowl.
3. Heat up a pan. Add a cup of water or chicken broth, if you have it. Add in mushroom slices. If you’re adding meats, do cook them beforehand. I used razor clams because I had half a can left in my fridge, and they don’t need much cooking effort (if any at all).
4. Add oyster sauce, soy sauce, fish sauce (sparingly), mirin and a teaspoon of sugar. Stir. Wait till sugar is dissolved. Taste. If it’s bland, add more oyster sauce. If it’s too salty, add a little more water. Add a few drops of sesame oil, if you like.
5. Separately, mix a tablespoon of corn flour in cold water (1 tablespoon for 1 cup of gravy). Stir in your slurry. Your gravy should start to thicken almost immediately. As your gravy comes to a simmer, check for the consistency of the gravy. If it’s still too thin, add more slurry. Continue to stir. Once your gravy comes to a boil, turn off the heat.
6. Break your egg into the gravy. Wait 15 seconds (stirring too early makes the gravy too eggy, I find) before starting to stir.
7. Pour gravy over mee sua. Lunch time!
The dish is much easier than it reads (brevity is obviously not my strong suit). The best part of this recipe is that the gravy can be reprised in a hor fun/bee hoon/mui fan dish. At least that’s what I’ve been doing.