Mie Lueang (stir-fry Hokkien Noodles)
600 g (1 1/4 pounds) Hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable or peanut oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
4 small fresh red chiles, seeded,sliced
2 teaspoons date palm sugar
200 g red bell peppers, seeded,sliced
150 g orange or yellow bell peppers, seeded,sliced
5 green onions, sliced
100 g shredded Chinese cabbage
1/2 bunch choy sum
80 ml ketjap manis
60 ml oyster sauce
dash of sesame oil
dash of white pepper
dash of fish sauce (nam pla)
Rinse noodles under hot water; drain.
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled wok; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chiles and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove vegetables from pan.
Heat remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, and combined sauces; stir-fry until heated through.
Serve sprinklered with omelette strips.
Optional: Garnish with cilantro leaves and a squeeze of lime
Mie Lueang is a popular vegetarian dish and often eaten during Talaat Noi. Talaat Noi is a Vegetarian Festival celebrated in Bankok's Chinatown in mid October each year.
Much of the festivities are centered around a Chinese temple called Saan Jao Jo Sue Kong where the meat-free frenzy food stalls are located. Here heaps of white-clad worshipers come to watch ngiw (a Chinese drama) and pray, burn incense and candles, and buy the paper lanterns that form a virtual roof over the temple.
Frying noodles during the annual vegetarian festival, Talaat Noi, in Bangkok is perhaps the most popular dish.
To view great photos of this festival:
You Should Also Read:
Talaat Noi, Vegetarian Festival
Mie Lueang (Hokkien Noodles) photo
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