I chanced upon this while passing by a sundry shop the other day. It brought back memories of my late grandmother who used to cook this a lot and fool me into thinking it was kuey teow (rice flour noodles) because she knew I liked eating kuey teow but not mee.
This is a dried noodle made of soya. I’m not sure what its called in English (Soya noodles?) or in any other dialect, but in Hokkien, we call it “tau chiam“.
Its like mee suah (vermicelli) in appearance but thicker strands. Rather like fettucini. Like all dried noodles it has to be rehydrated in boiling water to be edible. What I did was make a noodle soup with this.
This recipe serves: 1
You need:
- “Tau chiam” or any other dried noodle of choice
- Some lean pork
- Sawi (mustard greens) or vegetable of choice
- 1 egg
- Chopped garlic
- Chicken stock cube to taste
How to:
- Slice the pork into thin slices. Season with a bit of soy sauce, pepper, a touch of oyster sauce and some tapioca/corn flour.
- Bring water in saucepan to a boil.
- Drop in a quarter of a chicken stock cube, then drop in the pork slices. Let it boil for a bit to cook the pork and for the soup to have some flavour.
- In the meantime, in a frying pan or wok, fry up the chopped garlic till its brown and fragrant. Remove into a bowl with some of the oil.
- In a separate pot, boil up some water to cook the noodles. Cook till noodles are al dente or springy. Remove from fire, drain and rinse with cold water to stop the cooking process. Pour into a deep bowl.
- Add the sawi or vegetable of choice into the pork soup. Stir a bit to cook the vegetables then remove vegetables and pork slices from the pot and add to noodles.
- Keeping the soup simmering, crack an egg into the hot soup. Do not stir. Let the egg poach in the soup until its cooked to your preference. Then remove with a spoon or ladle on top of the noodles.
- Ladle soup into the bowl and sprinkle the fried garlic on top. You can add chopped spring onion if you have it on hand.
Now, slurp it all up! Enjoy!
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{ 8 comments… read them below or add one }
The misoya noodles looks like pan mee before cooking – is it the same?
Hehehe… I’m even more lazy than you, I would substitute the chopping and frying of garlic by sprinkling fried onions bought from the supermarket. Kekekekeke!
I like that photo. It looks so homely. *sigh*.. I want my noodles now! *tantrum time*
Rinnah: It is kinda like pan mee but not so thick and gooey. In fact its really slippery. I would sub too if I had any! lol…
LB: Aww… *DHLs noodles* but you gotta cook it yourself! hehe… Irony la in the land of pasta etc
This one we eat once a while at home and the recipe is quite similar. I think it is made famous in Melaka by the Taiwanese Pork Chop Noodle shop.
What I like about the soya noodle is that it does not get all starchy and sticky even when it is cold and reheating is still a viable option (compared to say, yellow noodles or even mee suah).
I love eating mee suah! never tried this thicker version tho. looks absolutely yum. ooh, and I finally found a place that serves pretty decent Ipoh hor fun here in Sydney, woo-hoo! I know where to go now if I have the craving for a hot bowlful!
Can you provide me the recipes for chinese claypot rice and computerised rice cooker recipes (stew,soup,steam,rice) ? I am from Malaysia.
Thanks so much
PB says: I only use a conventional rice cooker so am not much help. I’m experimenting myself with the claypot recipe and will update once I perfect it. Thanks for coming by
Hello! I love that picture. Will try making a chicken version one day soon!! i was also wondering if I could post this picture up on my blog! I found another use for it: as chinese fettucini in pasta!
Let me know! Thanks!!
Eunice: Thank you and yes you may borrow the picture with the usual attributions.
hmm, was my comment posted here…?