Wok-Fried Mee Sua with Pork, Prawns & Beansprouts
This fried mee sua recipe brings together two Singapore classics: birthday noodles and hawker-style frying. Perfect for feeding a hungry table.
Servings: 5 servings
Calories: 650kcal
Equipment
- wok
- colander
- chopsticks
- Large Pot
Ingredients
- 2 cups oil
- 300 g mee sua
- 450 g beansprouts
- 1 ½ litres water
- 5 shallots , peeled and sliced
- 4 cloves garlic , peeled and minced
- 150 g pork, cut into strips
- 300 g prawns , shelled and cleaned
- 1 tsp salt
- 1 tsp ground pepper
- 750 ml chicken stock
- 4 stalks chye sim , cut into 5-cm lengths, separate stems from leaves
- 2 tbsps light soy sauce
- 2 stalks spring onions , cut into 2.5-cm lengths
- 1 sprig coriander leaves , cut into 2.5-cm lengths
Instructions
- Heat oil in a wok over a medium-high fire. When hot, put in mee sua, a bundle at a time, and deep-fry, turning over quickly with chopsticks until golden. This takes about 15 secs. Drain in a colander.
- Drain and reserve oil. Using only 3 tbsps of the reserved oil in the wok, stir-fry beansprouts for 1 min. Remove and set aside.
- Bring water to a boil in a large pot. When boiling, add fried vermicelli. Cook for 1 to 2 mins or until soft. Immediately pour vermicelli into a colander, drain well.
- Heat another 3 tbsps of the reserved oil in a wok over a medium fire. Stir-fry shallots and garlic, add pork and stir-fry for another 2 mins. Add prawns and season with salt and pepper. Mix well. Dish out and set aside.
- Pour chicken stock into the same wok and bring to a boil. Add chye sim stems and light soy sauce, and cook for 1 min. Add chye sim leaves, mee sua, beansprouts, fried pork and prawns. Mix well.
- Lastly, add spring onions and coriander leaves. Serve hot with sliced red chillies in light soy sauce, or sambal if desired.