Saturday, 29 November 2008
Maggi mee is a subset of devotion to instant noodles, preparing the yellow mee in water, frying vegies, then adding mee, curry powder and soy sauce to the wok. Some people use the flavour packet from actual instant noodles, but I find this flavour overwhelming. Maggi mee makes a great quick snack, or easy breakfast or lunch. This morning I made it for breakfast to use up some choi sum I have loitering in my fridge.
I love saying "instant noodles" in Mandarin, because it is 方便面，or 'fangbianmian.'
There is no proper way to make maggi mee. Every hawker stand will make it differently, and everyone has a different favourite combination of things. You don't even have to use Maggi brand noodles - any yellow mee will do.
2 noodle cakes of yellow mee
1 garlic clove (minced)
some vegies (such as choi sum, carrot, beansprouts)
2 shakes dark soy
3 or 4 shakes light soy
half tablespoon of curry powder
1 small squish of lime juice
Prepare the yellow mee by boiling or soaking in boiled water until soft. Drain and set aside. In a wok, using a small amount of peanut oil, fry the garlic until fragrant. Add the vegetables (unless you are using beansprouts, in which case add after the noodles). The vegetables should have been prepared in the usual stir-frying way. If you are only using leafy greens such as choi sum or bok choi, add a little bit of light soy at this point. When the vegies are cooked through, add the tofu if you are using any and heat through and squash, then add the noodles, the rest of the soy sauce, and the curry powder. Squash through, add the lime juice, and serve.