Mee Suah Noodle Soup (Flour Vermicelli)

Mee Suah Noodle Soup (Flour Vermicelli)

Mee Suah (Flour Vermicelli) is our family favourite noodle.

With a few ingredients, you can make it for your whole family.

Cheaper, high quality ingredients and more quantity compare to eating outside.

Some Tung Choi (China Salted Vegetables)

- Wash a few times and squeeze out the water.

Few pieces of Fish Balls and Foo Chok.

Flour Vermicelli.

Some Sweet Potato Vegetables.

Wash and drain the Sweet Potato Vegetables. Keep at one side.

Dried Anchovies Soup (please click here for the recipe).

Once your Dried Anchovies Soup is boiling, par boil the

Fish Balls and Foo Chok. Dish out and keep at one side once

the Fish Balls and Foo Chok are cooked.

Keep on boiling the Dried Anchovies Soup.

(Note : Once the Fish Balls and Foo Chok are floating,

it means it is cooked)

With another pot, par boil the Sweet Potato Vegetables

and keep at one side.

The above ingredients of Sweet Potato Vegetables,

Bean Sprout (balance from fridge), Fish Balls and Foo Chok

are par boiled.

Keep at one side.

Now, you have to cook the Mee Suah (Flour Vermicelli).

Take one bundle.

Put into the hot boiling water and try to push the Mee Suah into deeper of the water.

Keep on stirring.

Look like this, shake a few times and test it by biting whether it is cooked

or not? Beware, Mee Suah (Flour Vermicelli) cook very fast.

Don't cook too long, if not, the Mee Suah will be soggy.

Place all the cooked ingredients

(Mee Suah, Sweet Potato Vegetables, Fish Balls,

Foo Chok, Tung Choi and Dried Anchovies Soup)

into a serving bowl and serve at once.

Seeing them (my husband, son and daughter) eating two bowls for each person,

makes me a very happy wife and mother.

Its worth all the effort .

:-)