Mee Tai Mak..Bee Tai Mak...Silver needle noodle

Fry bee tai mak..mi tai mak...mouse noodles...so many names to this dish..also known as silver needle noodle....whichever name you called it..it is a simple and yet delicious ..you can add any type of meat...pork slices, minced pork, chicken, beef, minced beef...seafood..i.guess prawns will suffice...choice of veggies can be choy sum, cabbage, pah boh chye, spring onions & parsley..any types of green you like or you have on hand.

The short noodles can be bought from any wet market and if you get it from supermarkets, it will be found in the cold compartment. Lately I came across a brand of bee tai mak..that can be kept at room temperature and it is made from wholewheat rice flour...cost slightly more but it is the second best oprtion apart from the fresh noodles that you can purchase from the market.

Actually when I was young, I shun this type of noodles..because the dialect translation puts me off..bee tai (mucus) mak..so mucus noodles....yaks!!!! Who would want, luckily mummy do not cook this well so we dont get to eat this very often...

Here you go...

Ingredients:

500g bee tai mak

200g minced pork

200g prawns (shelled)

100g bean sprouts

1-2 eggs

A bunch of spring onions (chopped) 1/2 bowl

1 clove garlic minced

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp oil

2 tsp sesame oil (*optional)

A dash of pepper

Cut fresh chillies/chilli flakes

Method:

1. Dry fry the minced pork till cooked and slightly brown.

2.Add in the garlic and give it a stir.

3. Add in the prawns and fry till it turned pink

4. Push the ingredients aside and quickly scramble the 2 eggs..add a dash of fish sauce at this point (optional)

4. Add in the mee tai mak and stir well..continue to fry till the ingredients till it is well mixed..

5.Add 1 tbsp of oyster sauce to it and fry further..then add the soy sauce and fry till well mixed...test the taste accordingly, add the left over oystersauce to the desired taste.

6. Lastly throw in the chopped spring onions and mixed well, serve with chilli padi soysauce dip.