31 Mar Crispy Noodle
Some call it Sheng Mian, some call it Sang Mee. Whatever you call it, this crispy noodle is one of my favourite go to dishes growing up when I am eating in at the zi char stall. Crispy noodle drenched in thick gravy.
I love that the gravy make the noodles crispy yet soggy at the same time. I know I am damn weird, but it is comfort in my mouth. Plus the crunch and freshness of the seafood. Yums! Whether it is paired with seafood, meats or simply mushroom (for the vegetarians or days I just don’t feel like eating meats.) This is one dish that will satisfy.
I’m craving me some Sheng Mian so goodbye for now. And like I always say, go ahead and tweak the recipe to fit your palate. Until next time!
|Prep time||10 min|
|Cook time||10 min|
THINGS YOU NEED
|2 tablespoons||Sesame oil|
|1 tablespoon||Minced garlic|
|1 tablespoon||Oyster sauce|
|500 millilitres||Chicken broth|
|1 tablespoon||Potato starch|
|1 tablespoon||Chinese cooking wine|
|150 grams||Seafood/ Beef|
|1 stalk||Xiao Bai Chye|
- Heat sesame oil in pan.
- Add minced garlic and stir fry until fragrant.
- Add oyster sauce, chicken broth and sugar.
- Bring to a boil.
- Add seafood and stir fry briefly, until you see the prawns start to turn red before adding a pinch of pepper.
- When the broth comes to a boil, lower the heat to let it simmer and add vegetables.
- Add potato starch bit by bit to thicken the gravy.
- Switch off the heat before adding a beaten egg and Chinese cooking wine.
- Ladle hot gravy over the crispy Sheng Mian.
- Serve immediately.
- Add seafood or meat of your own preference