Fried Mee Suah with Sesame Oil and Ginger
(Recipe adapted from Confinement Cookbook, pg. 124, with some adjustments)
1 small bunch of Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
10 basil leaves, julienned
2 inches ginger, julienned
3 tbsp sesame oil
1 tsp fish sauce
1/8 tsp white pepper
1. In a bowl, mix egg, basil leaves and seasoning, stir until mix well. Bring a pot of water to boil, blanch the Mee Suah for 30 seconds. Drain and put it into the egg mixture.
2. Heat a pan over medium heat. Add sesame oil and ginger, then turn to medium low heat, fry until crisp and brown.
3. Pour in the Mee Suah egg mixture, fry until the omelette is set, flip over to the other side and fry till golden brown over medium heat. Dish up and slice, serve immediately!
This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.