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Malaysian Recipe : Fried Mee Sua


  • 250g packet mee sua
  • 2 pips garlic, chopped
  • 200g minced pork
  • 150g small prawns
  • 4 large dried shiitake mushrooms, soaked and sliced
  • 250g Chinese cabbage, sliced finely
  • 120g radish, sliced finely
  • 100g carrot, sliced finely
  • 2 tbsp oyster sauce
  • 1 tsp salt, or to taste
  • ¼ tsp pepper
  • 1-1.5 cups chicken stock
  • 200g bean sprouts


  1. Deep fry the mee sua in hot oil (about 1 cup) for 20 to 30 seconds until golden yellow (do not brown).
  2. Use a pair of chopsticks to separate the noodles. Lift from oil quickly. Rinse in cold water to wash away the oil and drain in a colander.
  3. In a wok, heat oil and fry garlic until fragrant.
  4. Add the pork, prawn, mushroom and fry until fragrant.
  5. Stir in the cabbage, radish, carrot, oyster sauce and salt and pepper.
  6. Add the stock and bring to a boil.
  7. Add in the mee sua and mix well.
  8. Add the beansprout, stir through quickly and dish out.

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Last Modified: 11/27/11.