Today, there are many varieties of Chinese noodles available almost everywhere - in market stalls, supermarkets, smaller shops or even big hyper markets. 'Mee Sua' is a very thin variety of salted Chinese noodles made from wheat flour, unlike most others which are made from rice and mung beans.
This salted noodles have many methods of cooking, it can be prepared & served in soup, dry or even fried. The cooking styles or techniques differ from one group of Chinese to the other, such as the Foochow prefers their Mee Sua with chicken & mushroom soup added with rice wine; I learned from my mother-in-law the Henghua style of preparing it dry, topped with fried cabbage, mushroom, chicken slices, chinese leek (some older people include fried peanuts & shredded eggs) and another commercialise method is Fried Mee Sua with a green vegetable called 'money chai'. I am wondering whether this vegetable have an English name?? I would very much like to know, thanks!
I have tried my hands on both the Foochow & Henghua styles except the fried one. I love this home-cook recipe which I cook for myself for lunch. It's a complete meal of the different types of vegetables, minced or sliced meat, mushrooms and whatever ingredients I can find in my fridge.......... It's indeed a nice filling lunch!!
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