It looks so much like my 3-minute meal… cheez… But at least I got to experiment with my newly purchased toy – a pair of kiap kiap – to arrange the noodles nicely on this plate. Call me the Jamie Oliver wannabe.
- Maggie Mee: 1 pack
- Chicken stock cube: 1/2 cube
- Water: 2 cups
- Silken tofu: 150g mashed, 150g cubed
- Frying oil: 1 tbsp
- Onion: 1 small, chopped
- Minced pork: 200g, marinated with 1 tsp sesame oil and 1 tsp corn starch
- Lee Kum Kee chilli bean paste: 1.5 tbsp
- Chinese dried mushroom: 4 pieces, soaked in water, sliced
- Sugar: 1 tsp
- Oyster sauce: 2 tsp
- Pepper: to taste
- Chinese parsley: 1 stalk, chopped
- Cook maggie mee with chicken stock cube in water for 5min.
- Cook cubed tofu in boiling water for 1 min to firm it up.
- Heat oil in wok. Add onions and fry till light golden.
- Add minced meat and fry 1 min. Then add chilli bean paste and stir fry with meat.
- Add mashed tofu, cubed tofu sand mushrooms, being careful not to mash the cubed ones.
- Add noodles and stock together into wok and stir to mix.
- Add sugar, oyster sauce and pepper and mix everything together. Leave to cook for another 1 min.
- Serve with chinese parsley and chilli.
The mashed tofu is supposed to give the illusion of noodles stir fried with beaten egg. You can, however, choose to replace this with 1 egg – beat it into the dish after step 7.
This is another adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.