Mazu Mee Sua

by Cristabel Chia @ 29 Jan 2016

180g mee sua (salted Chinese noodles)
Cooking oil, for pan-frying
1 whole egg
8g pork belly cubes
10g chopped green onions
4 snow peas
3 dried bamboo clams
2 prawns, deshelled and blanched
12g sliced mushrooms
8g chopped conpoy
5g chopped Chinese celery
4g chopped beancurd
2g sugar
1g chicken seasoning powder
250ml chicken stock
10ml hua diao jiu (Chinese rice wine)
5ml onion oil

Blanch the mee sua in a pot of boiling water for about 6 minutes. Drain well and set aside. Heat a wok with cooking oil over a high heat until hot. Break in a whole egg and pan-fry until egg yolk has solidified. Set aside. Reheat wok with cooking oil until hot and stir-fry the pork belly cubes and chopped green onions until fragrant. Add in the rest of the ingredients and return the blanched mee sua and pan-fried whole egg into the work and cook for another 30 seconds. Ladle the mee sau into a serving bowl. Serves 1

Mazu Mee Sua

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