Stir Fried Mee Tai Mak

Beans & Peas

Chinese

Mains

Mushrooms

Noodles

Vegetarian

Mee tai mak, also called Silver Needle Noodles or Loh Shi Fun.

Perfect for Vesak Day, this dish is completely free of alliums – no garlic, onions, shallots, or scallions in sight.

The toasted, grated shiitake mushrooms will infuse the dish with a delightful pop of umami, complemented by additional umami boosters like soy sauce.

And because no dish is complete without a medley of textures, we’ve added soybean sprouts and pea sprouts for a refreshing crunch, along with shimeji mushrooms for an extra bit of chewiness.

Known for its meaty texture, we’ve also included “tau kwa” for a protein-packed punch.

Ingredients

Adjust Servings

US / Metric

0.00

tbsp

Oil

0.00

tbsp

Oil

0.00

Ginger

0.00

Ginger

0.00

Mee Tai Mak

0.00

Mee Tai Mak

0.00

tbsp

Soy sauce

0.00

tbsp

Soy sauce

0.00

Shitake mushroom, grated

0.00

Shitake mushroom, grated

0.00

tsp

Sugar

0.00

tsp

Sugar

Salt and pepper, to taste

Vegetables

0.00

tbsp

Cooking oil

0.00

tbsp

Cooking oil

0.00

Dou Miao

0.00

Dou Miao

0.00

Soybean sprouts

0.00

Soybean sprouts

Sesame oil

0.00

Sesame oil

White pepper

Salt

0.00

Shimeiji mushrooms

0.00

Shimeiji mushrooms

0.00

tbsp

Soy sauce

0.00

tbsp

Soy sauce

0.00

tsp

White pepper

0.00

tsp

White pepper

0.00

Carrots

0.00

Carrots

Cumin Tau Kwa

0.00

tbsp

Cooking oil

0.00

tbsp

Cooking oil

0.00

Tau Kwa

0.00

Tau Kwa

0.00

tbsp

Soy sauce

0.00

tbsp

Soy sauce

0.00

tsp

Cumin

0.00

tsp

Cumin

Garnish

Toasted peanuts

Steps

1

Grate dried shiitake mushrooms into a cold pan, turn on low heat and toast until it smells fragrant. Set aside to dry.

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2

Cut carrots into thin matchsticks. Set aside.

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3

In a pan with oil over medium heat, fry thinly sliced ginger strips. Add in mee tai mak and stir fry until lightly caramelized, creating a “crust” on the outer layer.

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4

Add in soy sauce, grated mushrooms, sugar, and salt to taste. Mix evenly and stir fry for about 30 seconds. Set aside.

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5

In the same pan, add in 1 tbsp of oil. Turn heat up to high. Add in dou miao and stir fry for about 1-2 minutes. Season with salt, pepper and sesame oil. Set aside.

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6

In the same pan, add in soy bean sprouts and stir fry with the same method as above. Set side.

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7

In the same pan, add oil and shimeiji mushrooms. Stir fry until mushrooms are soft and caramelised. Season with soy sauce, and white pepper and mix well. Set aside.

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