Old-school Style Mee Tai Bak Noodles Soup

An old school favourite of mine is this old school style Mee Tai Bak (silver rat) noodles soup that comes typically with only minced meat, meatballs and a little beansprouts before topping with diced spring onion and fried garlic. It looks really simple but it’s so delicious that I always cannot resist a second helping.

For a quicker cook up, you can use a chicken or pork bones soup base which can be store bought or homecooked. The gist of this dish is to top it with lots of freshly fried minced garlic which adds a great deal of aroma to the soup. Why is it an old-school favourite then ? Well I grew up enjoying Mee Tai Bak noodles in any form and this dish typically carries simple ingredients which can be easily found in most Chinese homes kitchen, requires essentially zero cooking skills and yet taste deliciously flavourful.

So sharing this wholesomely awesome homecooked Old-School Mee Tai Bak Soup for your slurpy-lucious meal anytime !

Old-school Style Mee Tai Bak Noodles Soup

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 300ml soup stock (either chicken or pork bones soup base)

  • 400ml water (depends on the soup stock used, might need to adjust this in accordance)

  • 350g Mee Tai Bak noodles

  • 1 heaping tsp Tianjin preserved vegetable 天津冬菜

  • Few slices of thick ginger

  • 90g minced meat (marinated with 3/4 tbsp light soya sauce, pinch of pepper and 1 tsp huatiao wine)

  • 1-2 tbsp light soya sauce

  • 1/4 tsp pepper

  • 1 tsp chinese cooking wine

  • Some meatballs

  • Some beansprouts

  • To serve with:
  • Diced spring onion

  • Fried garlic

  • Chili Padi


Directions

  • Combine soup stock, water and ginger slices and cook till it boils.
  • Remove ginger slices and add Tianjin preserved vegetables, light soya and pepper to season the soup. Taste and adjust accordingly.
  • Add in meatballs followed by marinated minced meat. Use chopsticks to stir up the minced meat.
  • Once the soup boils again, add chinese cooking wine and off the flame.
  • In another pot, boil some water and blanch the mee tai bak till they loosen up. Drain and add them to serving bowls. Then blanch the beansprouts till they are cooked, drain and add onto the mee tai bak.
  • Add the soup from Step 4 to the mee tai bak and top with diced spring onion. Add fried garlic before serve and enjoy !

Leave a Comment

Your email address will not be published.

*