|25 g||Carrots, fresh|
|25 g||Taugeh, fresh|
|30 g||Long cabbage, fresh|
|20 g||Bombay onions, fresh|
|⅛ g (½ pinch)||Salt|
|⅛ g (½ pinch)||White pepper|
|75 g||Mee Sua|
|20 g||Chicken fillet, fresh|
ABC Mee Sua
Bring water to the boil in a pot and put in Mee Sua. Cook for 1-2 minutes until soft.
Immediately pour Mee Sua into a colander and drain well. Heat the oil in a wok, put in the
sliced chicken fillet and stir-fry for 2 minutes. Wash and shred carrots, taugeh, long
cabbage and Bombay onion. Cook all vegetables together for several minutes.
Season the vegetables with white pepper and salt. Add the blanched Mee Sua and mix.
Serve hot with sliced fillet on top.
|Difficulty:||2 of 5|
|1 portion – calculated for a person of 70 kg|