Mei Fun (Stir fried thin rice noodles)

A very mild flavored noodles dish which is often served with a side that is spicy, tangy or hot. The noodles are thin, white, and have a transparent appearance and are super light. A dish you may eat to your hearts content and still not get an over dose. A very versatile dish that can be prepared with any kind of meat, but the most favorites are the shrimps and eggs as they compliment the delicate taste of the noodles very well.

You need:

Thin rice noodles – Enough for 2 (Usually ¼ of a standard packet)

Carrot – ½ (Thin sliced)

Bean sprouts – Handful

Snow peas – Handful cut into halves

Mushrooms – 4-5 (Thin sliced)

Spring onion green part - 6-7 (Thin sliced)

Hoisin Sauce – 1 Tbsp

Sesame oil – 1 tsp

1. Soak the noodles in hot water for 10-12 min. Till al-dante.
2. Marinate shrimp with a little 1 Tbsp of light soy sauce, grated ginger and sugar.
3. In a wok add oil. Heat it till you see fumes coming from the oil.
4. Add all the vegetable. (since they are cut into same size they will take equal time to cook)
5. Once cooked, reduce the heat. Add red vinegar, hoisin sauce, soy sauce and ½ tsp of sugar. Give a nice stir.
6. Tip in the noodles and stir well. 
7. After a minute, add sesame oil and mix well.
8. Serve hot!

*Make your own Hoisin sauce – mix 4 tablespoons soy sauce, 1 tablespoon peanut butter or 1 tablespoon black bean paste, 1 tablespoon honey or 1 tablespoon brown sugar, 2 teaspoons white vinegar, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 2 teaspoons sesame oil, 20 drops Chinese hot sauce (or habanero or jalapenos), 1/8 teaspoon black pepper

** Add shrimp along with vegetables if you wish to. 

*** If you want to add eggs, pull the vegetables to the side of the wok once they are almost cooked. Break the egg in the center and cook till 3/4 done and form light ribbons. And continue as per the recipe above.

Char Kway Teow

Char kway teow, is a very popular street food in Malaysia, Singapore region. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls. It is made from flat rice noodles (the kinds  pad thai is made of), stir-fried over very high heat with light and dark soy sauce, chili paste, oyster sauce (vegetarians can replace with dark soy sauce), whole prawns(skip for vegetarians), eggs, bean sprouts and chopped spring onions.

Though, I must say, you need to develop a taste for this, especially if you are a hard-core fan of  the Indian chow-mein:). But once you fall in love with char kway teow, it will get irresistible. Ask me! The slight charred, smoky taste of soya sauce occasionally sweetened by shrimps and eggs is delightful. Bean sprouts are an integral part of this dish, so missing it is a big no-no. 

I have never tried the vegetarian version myself, but I feel, mushroom and tofu will be a good replacement. Maybe I'll give it a try one day! 

Serves 2 

You need:

Flat rice noodles (1 cm thick) –  Once soaked and soft, should be 1 big serving bowl

Spring onion – inch chopped (white and green kept separate)

Well pounded garlic – 5-6 cloves (do not chop or grind)

Red chili paste – 1 Tbsp (de-seed whole red chili, soak in water for 20 min and blend with min water)

Oyster sauce – 2 Tbsp ( vegetarians replace with 1 Tbsp soy sauce)

Tomato ketchup – 1 Tbsp

Thick Soy sauce – 2 Tbsp

Thin soy sauce -  1 Tbsp

Eggs – 2

1. Soak noodles in hot water and leave for 30 min. It will be soft enough to cook well. 
2. In a wok add oil and fry eggs till ¾ done. Make sure eggs are still chunky and have formed ribbons. They should not be too mashed up. Remove and keep it aside.
3. In the same wok, jack up the heat to maximum possible, add garlic, white portion of spring onion and give a quick stir.
4. Add chili paste, and fry for 15-20 secs.
5. Now add the shrimps (vegetarians replace with mushroom, tofu) and fry till done.
6. Add oyster sauce and tomato ketchup and fry. 
7. Add the noodles, thick soy sauce and thin soy sauce. Fry for 2-3 min or till noodles become soft. 
8. Add the egg, spring onions and bean sprout. Give a quick stir, fry for a minute  and switch off the flame.
9. Serve hot!

Veg Hakka Noodles

Making the restaurant style Hakka noodles is a fairly simple task. Follow the basic rule - Cook on high flame and be quick. Like most chinese recipes, the preparation time is way longer than the actual cooking time.

You need:

Hakka noodles - Boil in lots of boiling water (should be al dente/semi cooked/ firm)

Onion- 1/2 medium size ( fine slices)

Carrot - 1 no. (juliennes)

Cabbage - 1 cup (finely chopped)

Capsicum - 1/2 medium size (juliennes)

Thick soy sauce - 1 Tbsp (vary as per taste)

Ground black pepper - 1 tsp

Vinegar - 2 Tbsp

Spring onion - Just the green ends to garnish

1) Heat oil in a wide wok.

2) Add onions. Stir for 30 sec. Now add carrots, cabbage. Stir for another 30 sec. Now add capsicum, noodles, soya sauce, salt pepper, vinegar. Quickly stir and add add green ends of spring onions. Hakka noodles are ready!

* Add the noodles in hot boiling water and remove when still 3/4 done. Immediately rinse in cold water to stop cooking any further. Keep it in a colander. Just before adding it the wok, run it under cold water again and squeeze any excess water. This will separate the strands well.

** Keep all your ingredients handy and always cook on high flame to get best results. Else the noodles will become soggy.