Mee Soup

Name: Mee Soup
Cuisine: Malaysia
Ingredients: Salt; 1.5 litres (2½ pints) water; 100 g (4oz) pak choy or green cabbage, shredded; 100 g (4oz) pak choy or green cabbage, shredded; 2 beancurd cakes, each about 7.5 cm (3 inches), fried and cubed; 350 g (12oz) beansprouts; 2 tomatoes, each cut into 6; 600 g (1¼lb) egg noodles; 4 tablespoons groundnut oil; 2 cloves garlic; 4 shallots, sliced finely; 1 tablespoon black peppercorns, roughly crushed; 300 g (11–12oz) cooked, shelled prawns; 6 tiny hot red chilli peppers, seeded and thinly sliced; 1 large onion, sliced thinly; 2 tablespoons dark soy sauce

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

4 tablespoons groundnut oil
4 shallots, sliced finely
2 cloves

Asia
Malaysia
Soup
South East Asia

Method

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,