Sunday, May 3, 2009

Plain Mee Char

My motto for the moment is waste not want not (a refinement suggested by the husband after I proclaimed that my new motto in life shall be "don't waste food!" or alternatively, "not wasting food").
Last week, I made char kway teow. It was no big deal since almost everything came from a Prima Deli box. The recipe required some kway teow noodles, and some egg noodles (like a handful out of a bag I bought especially for the occasion). As a result, I had a bag of egg noodles left (come on - I only used a handful). I think it's kind of perishable. So in light of my motto, it was imperative that I use the noodles up.

Now, I HATE yellow noodles. They are really the reason why I don't ever eat fishball noodles although I lurve fishball. But this plain mee char is not too bad at all. And very easy recipe to make (although I did set my pan on fire at one point) . I think I may just be able to eat these yellow noodles after all!

We have rated this: Yummy! Can cook again! (Husband: without parsley, please!)

P.S. I have been feeling really guilty about my recent indiscriminate cookbook spree. So I proclaimed to the husband that I will not buy anymore cookbooks until I've cooked everything in each of my cookbook. (Even the husband was taken aback by the ambition. He said "erm, about 3 recipes from each book should be enough, la). But I would have none of it. Nosirree, when I decide on something, I will not change my mind (I'm a dumbass).

I'm starting with Shermay's Book 2 (because I can't remember where I left Book 1). So here goes! Wish me luck!

"A vegetarian fried egg noodles dish served in a sweet sauce"
Adapted from The New Mrs Lee Cookbook Volume 2

2 tomatoes, cut into thin wedges
2 sprigs Chinese parsley, finely chopped
6 spring onions, finely chopped
12 cloves garlic, finely chopped
3 tbsp oil
3 chillies, sliced
1 1/2 tbsp gula melaka
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
1/2 tsp salt
250g bean sprouts
500g yellow eggs noodles
3 tbsp fried shallots

(1) Stir-fry garlic until light golden brown.
(2) Add chillies and palm sugar. Add water to prevent burning.
(3) Add the soy sauces and salt. Stir-fry.
(4) Add bean sprouts, sliced tomatoes and noodles. Stir-fry.
(5) Add the spring onions and Chinese parsley. Toss.Garnish with
fried shallots.

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