A Teochew Classic Delicacy: Stir Fry Teochew Noodles (Mee Tiao)
Chinese always celebrate with noodles to signify a wish for a long and happy life. All the more so if teochew noodles otherwise known as longevity noodles (Mee Tiao 潮州面条) are used as they are a symbol of long life. This stir fry teochew noodles dish is very special and close to my heart as it brings back fond memories of three very special ladies in my life. My beloved grandma, mum and mum-in-law would always diligently cook this noodles in all our family celebrations and special occasions. It’s indeed one of our family MOST treasured recipe!
Four Simple Ingredients: Garlic, Beansprouts, Chives and Pork Fat
This teochew noodles dish is very simple to cook and has only four ingredients in it. We need a fair bit of aromatic garlic, a handful of beansprouts and chinese chives and lastly the most important, pork fat. The noodles is unlike others as it is first stir-fried on its own in light lard oil until they sear properly. This can be quite laborious but the outcome is truly worth all the effort. Only then do we toss in the beansprouts.
Another important ingredient is chinese chives. Without chives, the stir-fried longevity noodles is never complete so a handful of chinese chives is added as the last cooking step before garnishing with fried and chopped lard pieces and aromatic garlic.
As always, ENJOY!
Stir Fry Teochew Noodles (Teochew Mee Tiao) 炒潮州面条
Stir Fry Teochew Noodles (Teochew Mee Tiao) 炒潮州面条
Tap or Hover to Adjust Servings
Ingredients
- 500 grams Teochew noodles, 2 packets
- 100 grams pork fat
- 100 grams Chinese chives, washed and cut into 1 inch length
- 300 grams beansprouts
- 150 grams garlic, chopped (1 bowl)
First, peel and chop garlic. Set aside in a bowl.
Then rinse, drain and cut chinese chives into 2 inch sections.
Also rinse and drain the beansprouts.
Next, loosen and cut to shorten the strands of noodles for easier stir fry. (Optional).
Then, bring a large pot or wok of water to a boil. Add the longevity noodles and cook for 2 minutes. Be sure to consistently stir the noodles to prevent them from sticking. Do not overcook the noodles.
Drain the blanched noodles in a colander and rinse in cold water.
Then, drain the noodles. Repeat the process of rinsing and draining the noodles for a second time. This is to remove any excess salt on the noodles. Shake well to remove water and set aside.
Lightly rinse pork fat in some salted water. Then place the pork fat into a heated wok. Set on low to medium heat and fry the pork fat.
The fat will slowly start to melt into a puddle of oil. Check to make sure not to burn the crispy lard pieces (bak ewe phok/ chee yau char). Otherwise, they will taste bitter. Stir occasionally to ensure even cooking.
Strain the oil through a fine-meshed sieve to separate the oil from the lard pieces.
When cooled, chop coarsely the crispy lard pieces. Set aside and we're ready to fry the noodles!
To fry the noodles, first heat up the strained lard oil.
Add the chopped garlic and fry till light golden brown and fragrant.
Remove from heat and separate the fried garlic and oil using a strainer.
Using the same wok, place the blanched noodles and stir fry in the garlic oiled wok. Make sure there is no fried garlic in the wok. Otherwise, the garlic will render the noodles bitter.
Add a little of the garlic oil in batches and continue to stir fry so that they don't clump together in the wok and fry till the noodles turn slightly brown.
At this point, we are ready to add the drained beansprouts. Briefly stir fry to mix the beansprouts into the noodles.
Then, add in the chinese chives. Stir to mix everything together. Do not overcook the chinese chives.
Next, toss in the chopped lard pieces and continue to stir fry to mix well.
Lastly, spread over the noodles with the fried golden chopped garlic and lightly mix together. And we're done!
Dish out to serve. Garnish with additional fried garlic.
This noodles can be served any time of the day. It tastes equally good, served hot or cold. As always, ENJOY!
