Mee Suah #2 - 麻油姜煎面线 Fried Mee Suah with Sesame Oil and Ginger

还记得坐月子的那段日子常常翻坐月子的食谱书，里面有好几样菜都是我很想吃的，不过由于我是剖腹产子，有些食物如鸡蛋之类的都不能这么快吃，所以很多想吃的坐月餐都没吃到。这麻油姜煎面线是我当时最想要吃的食物之一，将面线加入蛋液里一起煎，加了姜丝和九层塔，而且用了鱼露来调味，吃起来咸咸香香的。我参考了食谱，然后将份量减少，一束面线加两粒鸡蛋，煎起来刚刚好，下午茶时当点心吃也不错。

麻油姜煎面线

(食谱参考好月子做月大全，pg. 124，做少许更改)

材料：
鸡蛋 2粒
寿桃牌面线 1束
九层塔 10叶（切丝）
老姜 2寸（切丝）
麻油 3汤匙

调味料：
鱼露 1茶匙
胡椒粉 1/8茶匙

做法：
1. 在一个碗里加入鸡蛋，九层塔和调味料，搅拌至均匀。煮滚一锅水，放入面线烫30秒，捞起沥干，直接放入蛋液里。

2. 以中火烧热锅，然后加入麻油和老姜，调至中小火，将姜丝炸至香脆及呈褐色。

3. 倒入面线蛋液，煎至蛋定型，然后翻去另一面，调至中火煎至金黄色即可。将面线煎切成块状，乘热享用！


份量：1人份




Fried Mee Suah with Sesame Oil and Ginger

(Recipe adapted from Confinement Cookbook, pg. 124, with some adjustments)

Ingredients:
2 eggs
1 small bunch of Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
10 basil leaves, julienned
2 inches ginger, julienned
3 tbsp sesame oil

Seasoning:
1 tsp fish sauce
1/8 tsp white pepper

Methods:
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!


Servings: 1

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.