Now this is a dish that I’ve cooked up pretty often. Kinda reminds me of the times when the old folks at home would prepped this up for anyone on their birthday. Typically served with a red egg (hard boiled egg that’s colored with red shells) in celebration of the occasion. And because wheat vermicelli noodles also have the meaning of longevity in Asian context, so the meaning of the dish becomes even more deeply rooted.
It’s a fairly simple and effortless dish as you can see from the video. The reason why I enjoyed cooking this often is that it requires such a minimal amount of effort that it can be compare relatively to an instant noodles fix. But it’s a whole lot healthier without the MSG and made a complete meal that comprises of noodles, soup, egg, vegetables and a little meat for protein.
Well I guess comforting foods like such play an even more important role during this stay home period as we learn to downsize our appetite and treasure however simple foods we may have in these times where food scarcity seems more surreal than ever.
Easy Mee Sua (Wheat Vermicelli) Noodles soup 家常米线湯
Course: MainCuisine: ChineseDifficulty: Easy1
servings10
minutes10
minutesIngredients
200ml soup stock
300-350ml water
1 bunch of mee sua (wheat vermicelli noodles)
Some pork slices (marinate with some light soya sauce, pepper, sugar, sesame oil and corn flour for at least 30 minutes)
Some green vegetables
1 hard boiled egg
1 tbsp light soya sauce
1 tsp shallot oil
Pinch of pepper
Dash of shaoxing wine
Some fried shallots (for serving)
Directions
- Add soup stock and water to pot.
- Reduce heat to low simmer when it starts to boil
- Add light soya sauce, shallot oil and pepper.
- Add mee sua (wheat vermicelli) noodles and cook till soften before draining to serving bowl. Cook a little longer if you prefer more soggy noodles.
- Add pork slices and green vegetables.
- Add dash of shaoxing wine before removing from heat.
- Serve with hard boiled egg and fried shallots.
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