Stirfried Seafood Mee Sua
MEE SUA or wheat vermicelli is an ideal one-dish meal that can be quickly tossed up when time strapped. Originating in Fujian, China, it resembles bee hoon or rice vermicelli but has a delicate and tender texture. Its absorbent qualities allow it to soak up accompanying flavours of other ingredients lending it a nuanced complexity that connoisseurs crave for. It is often eaten at weddings and birthday celebrations as the Chinese believe that mee sua signifies prosperity and longevity. Hence, it is also known as longevity noodles.
By Chef Sebastian Goh
Total Time: 30 minutes
Serves: 4-6 persons
A: Mee Sua
150g Chinese wheat vermicelli or Fujian mee sua, around 6 pieces
300ml cooking oil
B: Seafood Ingredients
3 eggs, lightly beaten with a fork
120g Tiger prawns, shelled & diced
120g scallop meat, diced
120g white onion, peeled & finely sliced
80g Shiitake mushrooms, julienned 3cm long
100g carrot, peeled & julienned 3cm long
80g yellow chives, cut 3cm long
100g beansprouts, topped & tailed
150ml cooking oil
1 head garlic, peeled & finely chopped
40g ginger, peeled & finely chopped
2½ tablespoons oyster sauce
¼ teaspoon sea salt
3 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
1. Heat up oil over medium high heat in a wok or saucepan. Deep-fry mee sua until golden brown, approximately 2 minutes. Drain on paper towel. Set it aside.
2. Bring water to a rolling boil in a large saucepan on medium heat. Pop in fried noodles to soak until soft, approximately 1½ minutes.
3. Boil 1 litre water in a separate saucepan. Put in prawns and scallops to scald for 30 seconds. Using a strainer, remove them quickly. Set them aside.
4. Heat up cooking oil in a wok or saucepan. Fry garlic and ginger until brown. Pour in beaten eggs. Cook until it resembles soft-scrambled eggs. Push it aside in the wok.
5. Add cooked prawns, scallops as well as vegetables – onion, mushroom and carrot – in saucepan. Stirfry a few minutes to combine well.
6. Add in mee sua and cook until fragrant. Combine C ingredients in a small mixing bowl. Pour it over noodles and mix it in well.
7. Add in chives, beansprouts and cooked seafood.
8. Adjust seasoning to taste. Toss well to incorporate ingredients with noodles.
9. Serve immediately.
TIP: This dish is best eaten on the same day as reheating overnight noodles will break up the fragile strands.
TECHNIQUE: Deep-frying mee sua strengthens the noodle structure and prevents it from breaking up easily when tossed with other ingredients.
Photos: Six Senses Duxton, Singapore
Chef Sebastian Goh: Chef Sebastian, a Singaporean native, heads Yellow Pot Chinese restaurant. He has also garnered over 18 years of experience in countries like Russia and India. A forward-thinking chef, he also develops the next generation of chefs. Chef’s finesse lies in his skillful execution of traditional Asian and Chinese cuisines where he employs smart cooking techniques e.g. steaming fish on low heat (760 vs 100C) to ensure a tender texture when cooked.
Yellow Pot is a modern Chinese restaurant and bar located at Six Senses Duxton in Singapore. It proffers Chinese classics and modern dishes with an accent on healthy cooking. Market-fresh ingredients are sourced from partners equally committed to wholesome wellness and sustainability. Artisanal cocktails crafted using traditional herbs of both Western and Chinese origins and botanicals work well with the food, enhancing the dining experience.
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