Ingredient
2 packs of dried vegetarian maggie mee
2 big stalks of Cai xin
Fish ball or fish cake - thinly slice
bean sprout
shredded carrot
2 eggs
Seasoning
1 tbsp Fish Sauce
1 tbsp Black soya sauce
1 tbsp oyster sauce
pepper
Method
- Boil a pot of water to cook the dried maggie mee. Do undercook the maggie mee, it is best to keep the noodles a little be tough as we need to fried the noodles with other ingredients later. Set aside
- Heat the wok with oil, stir fry all the vegetables (cai xin, bean sprout and shredded carrot) and the fish ball or fish cake. Season with fish sauce. Set aside.
- Heat the wok, stir fry the garlic, add egg and scrambled the eggs. Add in the noodles, season the noodles with oyster sauce, black soya sauce.
- Mix the noodles well with the seasoning. Add in the pre-cooked vegetable and mix well. Lastly, dashed half a tbsp of fish sauce around the side of the wok to give the noodles the aroma before dishing out the noodles.
Afternote:
I'm not a big fan of noodles but suddenly I have the urge to let the kids try something different beside fried bee hoon. I remembered my husband enjoyed fried maggie mee more than fried yellow noodles which is very hard to handle. I must say the dish turn out very well (given that it was my 1st try) and hubby ate alot.
I chose the vegetarian dried maggie noodles. You can use any maggie noodles but always remember not to overcook the noodles during the 1st cooking with the hot water. The tip is to undercook the noodles.
