Stir Fried Mee Tai Mak

Beans & Peas
Chinese
Mains
Mushrooms
Noodles
Vegetarian

Easy Level:

Cook Time:

Servings:

2-3 Pax

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
tbsp
Oil
0.00
tbsp
tbsp
Oil
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
g
g
Mee Tai Mak
0.00
g
g
Mee Tai Mak
0.00
tbsp
tbsp
Soy sauce
0.00
tbsp
tbsp
Soy sauce
0.00
Shitake mushroom, grated
0.00
Shitake mushroom, grated
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
Salt and pepper, to taste
Salt and pepper, to taste

Vegetables

0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Dou Miao
0.00
g
g
Dou Miao
0.00
g
g
Soybean sprouts
0.00
g
g
Soybean sprouts
Sesame oil
0.00
Sesame oil
White pepper
White pepper
Salt
Salt
0.00
g
g
Shimeiji mushrooms
0.00
g
g
Shimeiji mushrooms
0.00
tbsp
tbsp
Soy sauce
0.00
tbsp
tbsp
Soy sauce
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
g
g
Carrots
0.00
g
g
Carrots

Cumin Tau Kwa

0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
Tau Kwa
0.00
Tau Kwa
0.00
tbsp
tbsp
Soy sauce
0.00
tbsp
tbsp
Soy sauce
0.00
tsp
tsp
Cumin
0.00
tsp
tsp
Cumin

Garnish

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

2

Cut carrots into thin matchsticks. Set aside.
Cut carrots into thin matchsticks. Set aside.
Mark as completed

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.
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.
Mark as completed

4

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

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.
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.
Mark as completed

6

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

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.
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.
Mark as completed

8

In the same pan, add in 2 tbsp of oil and fry taukwa until golden brown and crispy on all sides. Season with soy, cumin and white pepper.
In the same pan, add in 2 tbsp of oil and fry taukwa until golden brown and crispy on all sides. Season with soy, cumin and white pepper.
Mark as completed

9

Plate dish with mee tai mak in the center of the plate, with dou miao, soy bean sprouts, shimeiji, Tau kwa and carrots around noodles.
Plate dish with mee tai mak in the center of the plate, with dou miao, soy bean sprouts, shimeiji, Tau kwa and carrots around noodles.
Mark as completed

10

Garnish with toasted peanuts.
Garnish with toasted peanuts.
Mark as completed

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