Mom's birthday is coming up next week, after Mother Days. Mom used to tell me that on my birthday, I should cook her a bowl of noodles. This was the traditional Chinese way -- you cook your mom a bowl of noodles as an extension of your gratitude, for the 9 months she carried you in her womb, and for the years she spent caring for you.
Truth is I have never made mom a single bowl of noodles for her birthday. The closest I have come towards making her any noodles was when she was ill, and I made her a bowl of "mee suah" (very fine wheat flour noodles). It is a simple dish, made with egg, a bit of pork, and whatever veggies you can find in your fridge.
Noodle is comfort food. Noodle is cheap and a good budget food, which is why the Chinese and most in Southeast Asia have many noodle dishes. At most Chinese birthday parties, a noodle dish is compulsory. There is a superstition attached to cooking noodles -- you never cut or chopped it -- especially when you are cooking it to celebrate longevity (on birthdays). The longer the noodles, the longer your lifespan.
In its simplest form, "mee suah" can be made in 15-20 minutes from scratch. It doesn't cost anything. I bought a pack of "mee suah" which literally translate into thread noodle (for the fineness of the noodles) from Lim's Grocer at Glen Innes for $1.80. The packet can easily make up enough to serve 3 persons. You can find this noodle in most Asian grocers.
The way I learnt it, the trick to making the stock is to have a couple of eggs as the base. If you have more time, you can make proper stock from pork bones, chicken bones or your favourite stock material. So here's what mom used to do:
1. Have a pip or 2 of garlic. Chopped. If you are lazy like me, just crush a pip or 2 with your palm.
2. Get your wok/pot ready. Drizzle 2 or 3 tablespoons of oil, and wait for it to smoke.
3. Prepare your pork/chicken (a small fistful should be enough). Chopped it and marinate with a bit of salt/sugar and cornstarch.
4. Wash whatever veggies you want to use (best to use Chinese leafy greens or even iceberg lettuce). Chopped some spring onions for garnishing later.
5. Crack 2 eggs, whisk it gently. Add a bit of white pepper and a dash of soysauce or salt.
6. When the oil is hot enough, add it the egg. Wait for egg to foam and sizzle/crinkle on side, then slide your spatula in the middle and tip the runny bits so they all form a nice omelet-like piece. When egg is nice and crispy, mash them up.
7. Add 2 or 4 cups of water to make a broth. Use chicken or beef dry stock to season. Add salt and a bit of sugar to taste.
8. Add the pork/chicken and veggies.
9. When the soup is boiling, and the meat is cooked, add the noodles. Because "mee suah" or these thin noodles get stodgy and sticky very quickly, boil the noodles in the stock for a quick few minutes. (Warning: Do not overcook or this noodle will "bloat" very quickly).
Your noodles should be now ready. For garnishing you can add a sprinkle of fried shallots, and green onions. In Malaysia, the folks there add dried "ikan bilis" (little white bait-like fish which has been dried then deep fried). Mom adds a bit of salted cabbage to her version of "mee suah". I omit this as it is hard to justify salted veggies when we can get fresh veggies so easily.
May all beings enjoy this!
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