Fried Mee Suah (Stir-fried Vermicelli)

Name: Fried Mee Suah (Stir-fried Vermicelli)
Total time: 25 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 2 bundles Mee Suah (Vermicelli); 2 cup Cooking oil; 3 pieces Shiitake mushrooms; 0.5 medium Onion; 0.5 medium Red bell pepper; 1 large Egg; 2 stalks Green onions; 1 cup Bean sprouts; 0.5 tsp Oyster sauce; 2 tsp Light soy sauce; 0.25 tsp Sugar; 0.25 tsp Dark soy sauce; 1 tbsp Water; 1 tbsp Pork lard (or cooking oil); 0.25 tsp White pepper; 1 tsp Shaoxing wine

A unique way to prepare mee suah by first deep-frying and then blanching it, resulting in a fragrant and firm texture when stir-fried with vegetables and egg.

25 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

320

Calories

11g

Protein

72g

Carbs

10g

Fat

Scale recipe

2 servings

Original recipe

Ingredients16 items

Produce

🍄Shiitake mushrooms3 pieces

🧅Onion½ medium

🌶️Red bell pepper½ medium

蔥Green onions2 stalks

🌱Bean sprouts1 cup

Meat

🐷Pork lard (or cooking oil)1 tbsp

Dairy

🥚Egg1 large

Pantry

🍜Mee Suah (Vermicelli)2 bundles

🌻Cooking oil2 cup

蚝Oyster sauce½ tsp

醬Light soy sauce2 tsp

🍚Sugar¼ tsp

醬Dark soy sauce¼ tsp

💧Water1 tbsp

🍶Shaoxing wine1 tsp

Spices

🧂White pepper¼ tsp

Instructions

1
Heat cooking oil in a wok to approximately 130-140°C (medium heat).
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2
Carefully place the mee suah bundles into the hot oil and deep fry until they turn a light golden color. Do not let them get too dark.
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3
Remove the fried mee suah from the wok and drain excess oil. Set aside to cool.
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4
Slice the shiitake mushrooms, onion, and red bell pepper into thin strips. Chop the green onions into 1-inch pieces.
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5
Beat the egg in a small bowl.
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6
In a separate small bowl, combine oyster sauce, light soy sauce, sugar, dark soy sauce, and water to create the seasoning sauce. Stir well.
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7
Pour out the frying oil from the wok, leaving a small amount if desired, or clean the wok. Add water and bring it to a boil.
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8
Add the fried mee suah to the boiling water and blanch briefly until it softens and separates. Do not overcook to avoid breakage.
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9
Drain the blanched mee suah and immediately rinse it with cold water to stop the cooking process. Drain thoroughly and set aside.
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10
Heat the wok with 1 tablespoon of cooking oil or pork lard until hot.
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11
Pour in the beaten egg and scramble it until just set but not fully cooked. Remove from the wok and set aside.
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12
Add pork lard (or cooking oil) to the wok if needed. Add sliced onion and shiitake mushrooms and stir-fry until fragrant.
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13
Add the blanched mee suah to the wok and stir-fry to combine with the aromatics.
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14
Pour in the prepared seasoning sauce and continue to stir-fry, ensuring the noodles are evenly coated.
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15
Add the sliced red bell pepper and bean sprouts. Stir-fry quickly over high heat to maintain their crispness.
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16
Return the scrambled egg to the wok along with the chopped green onions. Season with white pepper.
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17
Continue to stir-fry everything together over high heat until well combined and the noodles are slightly dry and fragrant.
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18
Drizzle Shaoxing wine around the edge of the wok for an aromatic finish, then give it a final quick stir-fry.
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19
Serve the Fried Mee Suah immediately.
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Cuisinechinese