Mee Tai Mak (米苔目) is one of my favourite varieties of Chinese rice noodles. It’s also known as Lao Shu Fen (老鼠粉) which sounds kinda cute, haha. I guess the name came about because of the shape of the noodle which is tapered like a mouse tail. Besides having mee tai mak in soup, it can also make a great noodle stir-fry. For this recipe, I’ve stir fried mee tai mak in a char kway teow style so you get these sweet and savoury flavours at the same time. To keep home cooking healthy as usual, there’s no pork lard in my recipe. Enjoy!
Stir Fried Mee Tai Mak Recipe
Ingredients (serves 2)
400g mee tai mak (silver needle noodles)
6 medium size prawns, shelled with tails on
1 squid, butterflied & sliced
100g fish cake, sliced
100g bean sprouts
100g chye sim, sliced
3 cloves garlic, peeled & finely chopped
3 tbsp water
1/2 tbsp fish sauce
1/2 tbsp dark soy sauce
2 tbsp kecap manis (sweet soy sauce)
2 eggs, beaten
sambal chilli (optional)
2 stalks spring onion (or chives), cut into 1″ lengths
1/2 tbsp olive oil
1. Heat oil in pan and stir fry the prawns and squids till they turn opaque. Remove and set aside.
2. In the same pan, saute garlic till fragrant. Add bean sprouts, chye sim and water and quick fry for 30 seconds over high heat. Push the vegetables to one side of the pan and pour in the egg on the other side. Scramble the egg with the spatula.
3. Once the egg is cooked, add the mee tai mak, fish sauce, dark soy sauce, kecap manis and sambal chilli (if using). Stir fry the noodles to ensure they are well coated in the seasonings. Adjust the seasonings to your taste if need be.
4. Return the prawns & squids to the pan and add the fish cake and spring onions. Stir fry thoroughly till everything is well combined.