Today I am sharing another of my favourite Malaysian dishes – Mee Snuah Soup. It is a very light version of noodle soup, with minimal ingredients and light on the stomach.
I grew up with mee snuah, though not as often as egg noodles. We normally cook this dish for breakfast on the weekends, or when someone is unwell and needs something light but nutritious at the same time.
As for the ingredients, it is very individualistic. If you Google the recipes, you will notice some people like to add seafood and vegetables; however, the version that I grew up with is the one cooked with minced pork with very minimal ingredients. It is just light, tasty and soothing.
You will notice in this recipe, I add ginger to the stock; this is because ginger adds fragrance to the stock as well as being soothing on the stomach, especially those cold winter mornings. So you will taste a hint of tangy ginger flavour in this soup.
You have a choice of stock that you can use. You can use either bone stock or ikan bilis (anchovies) stock; however, for this recipe, the meat I am using is chicken pieces and the stock is chicken stock.
The reason for using chicken pieces is it is faster for me to slice them into smaller pieces, because when you are preparing the soup for breakfast, you want it to be quick, tasty and nutritious.
Therefore, I defrosted the chicken the night before, so it only took me less than 3 minutes to slice and marinade the chicken while waiting for the water and stock to boil.
You can also use chicken mince for this dish, however, you will need to make meat balls for this dish, thus more time consuming.
So plan ahead and enjoy this simple and delicious Malaysian noodle dish. I am sure you will enjoy it, especially during the cooler winter mornings.
Mee Snuah is a type of salted Chinese noodles made from wheat flour.
2 bunches of mee snuah (from any chinese grocery shop)
1 litre of chicken or pork stock, or ikan bilis stock (your choice)
100g chicken pieces – sliced thinly
1 teaspoon garlic oil
1 tablespoon soy sauce
Dash of pepper
1 teaspoon of sesame oil
Pinch of salt to taste
2cm ginger – julienned
1-2 eggs – gently beaten
1 stalk of spring onion for garnishing (optional)
1 liter of water for boiling the mee snuah
Marinade chicken with sesame oil, pepper and soy sauce, and leave for at least 5 minutes – set aside.
- Bring the water to boil, add mee snuah and cook for 1-2 minutes. Once the mee snuah is soft, rinse it with cold water and set aside. Note mee snuah cooks very quickly, so do not overcook the mee snuah.
- Add ginger to the stock and bring the stock to boil. Once the stock is boiling, set the heat to medium, add meat to the stock and boil for further 2 minutes.
- When you are ready to serve, pour the eggs into the stock and stir quickly until eggs are cooked.
- Add garlic oil to the soup (optional), and top with spring onion.
Number of people: 4
Preparation time: 10 minutes
Cooking time: 10 minutes