A quick simple homemade dish that has become a popular street food now in Singapore.
Hand-torn Noodles ‘Mee Hoon Kueh’ (Soup or Dried)
Ingredients:
Vegetables of your choice: broccoli, kale, pak-choi, chinese leaves- wash and cut to bite-sized pieces
2 tbsp Miso paste
40-60 ml water
2 tbsp oil
1-2 Cloves garlic - chopped
Minced meat (of your choice) (OPTIONAL)– season with soy sauce, sesame oil, sugar, corn flour
Spring onions, chopped
Fresh chillies or chilli oil (OPTIONAL)
Dough:
120g Sourdough surplus (or discard)
120g Plain flour
6g Salt
Method:
1. Mix the flour, sourdough discard, 40 ml water and a tsp of oil together and knead till a smooth pliable dough is formed. If too dry, add a little water at a time and knead. Let dough rest for 30 mins.
2. In a heated pot, put a tbsp of oil and fry some chopped garlic for a few seconds till fragrant but not burnt.
3. Add 2 cups of water and add the miso paste. Bring to the boil.
4. When water boils, take a palm-sized piece of dough in one hand and using 2 fingers, pinch-pull and flatten out bite-sized pieces and carefully drop them into the boiling pot.(Check out my video in my Instagram account)
5. Continue till all the dough is done. When dough pieces float up to the surface, they are done. Drain off with slotted spoon.
(If you fancy the dried noodle version, just drain off the dough pieces and put aside into bowls and then topped with the boiled meat and vegetables.)
6. Make little balls of minced meat and drop them into the boiling pot. Drain off with a slotted spoon.
6. Add vegetables into the soup and boil for 2-4 minutes until cooked. Remember some vegetables like broccoli take a longer time than others like mushrooms, so cook in that order.
7. When vegetables are done, pour the soup into the bowls and garnish with chopped spring onions, fried shallots or dried seaweed pieces as desired.
8. Served hot with chilli oil or sliced fresh chillies in soy sauce. ENJOY!
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