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Add a photoSpicy, salty and tangy (don't forget to squeeze the lime over) and mouthwatering flavors.
Ingredientes
- 1 slab of mee hoon (soften the texture by soaking in hot water for a couple of minutes follow by rinsing in cold water)
- 2 eggs - lightly beaten
- 2 tbsp dried prawns - soaked and rinsed
- 5 shallots - sliced thinly
- 5 garlic - sliced thinly/chopped
- 1-2 tbsp fresh red chili paste (blend/ground a couple of fresh chilies)
- 1 tbsp taucheo
- 1 small bunch kucai/chives - sliced into 1 inch length
- 1/2 cup taugeh/bean sprouts
- 4-5 tofu pok/fried tofu - cut into two
- 1/2 cucumber - julienned/cut into thin stripes
- Lime wedges -as needed
- Oil - as needed
- Salt for taste (use sparingly because taucheo is salty too)
Direcciones
- Heat enough oil and fry eggs; one thin piece of omelet.
- Remove, cool down, roll and cut into stripes.
- In the same pan, add more oil.
- Fry dried prawns; crispy and crunchy.
- Remove and keep aside.
- Leave about 3 tbps of oil in the pan.
- Sauté garlic and shallots.
- Add chili paste and fry till oil splits (add more oil if needed)
- Next goes in taucheo.
- Continue to fry for another 1-2 mins.
- Put in mee hoon and season with salt.
- Fry to combine in the chili mixture.
- (Note: sprinkle a bit of water if needed to soften mee hoon).
- Add kucai, taugeh, tofu pok and fried prawns.
- Continue to stir till all the ingredients are mixed up (2-3mins).
- Remove from heat.
- Garnish with fried eggs, cucumber stripes and lime wedges before serving.
- (Optional: top up with fresh sliced red chilies for extra power)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 3 servings | |
| Calories 64 | |
| Calories from Fat 27 | 42% |
| Total Fat 3.05g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 107mg | 4% |
| Potassium 192mg | 5% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.92g | 1% |
| Protein 4.6g | 7% |
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