Mee Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 4 tablespoons groundnut oil
  • 4 shallots, sliced finely
  • 2 cloves garlic
  • 300 g (11–12oz) cooked, shelled prawns
  • 1 tablespoon black peppercorns, roughly crushed
  • 1.5 litres ( pints) water
  • Salt
  • 100 g (4oz) pak choy or green cabbage, shredded
  • 350 g (12oz) beansprouts
  • 2 beancurd cakes, each about 7.5 cm (3 inches), fried and cubed
  • 600 g (lb) egg noodles
  • 2 tomatoes, each cut into 6

    For the Garnish

  • 6 tiny hot red chilli peppers, seeded and thinly sliced
  • 1 large onion, sliced thinly
  • 2 tablespoons dark soy sauce


Heat the oil in a large pan and fry the shallots and garlic for about 5 minutes, until soft. Stir in the prawns and the pepper and mix well. Pour in the water and bring to the boil. Season to taste. Cook for 3-4 minutes.

Add the pak choy or cabbage, beansprouts and fried beancurd. Cook for about 5 minutes. Pop in the noodles and tomatoes. Cook for 1 minute.

To make the garnish, simply mix together the three ingredients, and serve it with the Mee Soup.