Mee Hailam

 

Ingredients:

(A)

1 pkt. yellow noodles

200 g. chicken breast/thigh (cut into bite-size pieces)

1/4 tsp. salt (to marinate the meat)

1 tsp. light soy sauce (to marinate the meat)

Dash of oil (to marinate the meat)

(B) Gravy

2 tbsp. cooking oil

2 cloves garlic (peeled and chopped)

3 shallots (peeled and sliced)

1/2 tbsp. chili paste (add more if you prefers spicier)

3-4 stalks of Choy Sum (cut into sections, separate the stems from the leaves)

1 piece fishcake (cut into slightly thicker slices)

6 shrimps (shelled and deveined)

1 tomato (cut into chunks)

3 cups water (add 2 cups first, and add gradually as and when needed)

3 tbsp. tomato sauce

2 tbsp. chili sauce

1 1/2 tbsp. oyster sauce

Chicken stock granules (to taste)

1 tbsp. dark sweet soy sauce

2 tsp. cornflour + 2 tbsp. water (to form slurry)

1/4 tsp. ground white pepper

(C) Garnish

Sliced chilies

Coriander leaves

Lime wedges

Methods:

1. Blanch the yellow noodles in hot water to remove the excess oil.  Drain the noodles into a colander.
2. Marinate the chicken meat with salt, light soy sauce and oil for about 15 minutes.
3. Heat 2 tbsp. oil in a pan, saute the shallot and garlic until becomes aromatic.
4. Then add the marinated chicken and chili paste, and stir-fry until the chicken is cooked.
5. Season with ground white pepper.
6. Next, add the Choy Sum stems, and stir to combine.
7. Pour 2 cups water into the pan to cook for a minute or two until the vegetable stalks are almost soft.
8. Season with chili sauce, tomato sauce, dark sweet soy sauce and oyster sauce.
9. Add the fish cakes and shrimps. 
10. Finally, add Choy Sum leaves and tomatoes.
11. Thicken the gravy with cornstarch slurry.
12. Add in the noodles and stir until well combined.
13. Remove into a serving dish.
14. Garnish and serve!

I adapted this recipe from 'tasteasianfood.com.'