Delicious One-Pot Fried Mi Sua
Today’s recipe is a simple one-pot affair with soft and chewy Mi Sua, also known as Wheat Vermicelli. It’s less of a mess, delicious and very fast to make. Add tender chicken, sweet prawns and squid, and you have a super flavourful dish.
This recipe is as filling as it is delicious! Serves 6 adults.
Ingredients
Fried Mi Sua is the main star of this dish. Although it’s soft and silky in a soup, it takes on a tender and springy texture when stir-fried.
Hong Kong choy sum and cabbage are part of the leafy, soft vegetables. They add a natural sweetness to the dish. Bok choy or kailan works extremely well here too.
For the meat, I used many types – feel free to reduce as preferred. Chicken meat adds its sweetness; while prawns and squid give their rich, umami flavour to the noodles.
The other ingredients are the seasonings – they add flavour and fragrance to an appetising meal. Feel free to add or reduce according to taste and preference.
Steps
Here are the brief steps to make this delicious One Pot Mi Sua dish:
- Marinate the chicken, squid and prawns with 1/3 of the salt each.
- Cut the choy sum stems into half. Separate from the choy sum leaves.
- Blanch the fried mi sua for 2.5 minutes before draining and resting in a strainer.
- Cook squid flowers and prawns in garlic oil over medium heat.
- Cook chicken slices.
- Add choy sum stems and cabbage, stirring briefly.
- Add 1/2 tbsp oyster sauce. Cook for 40 seconds.
- Add 3/4 tbsp garlic oil, eggs and 1/2 light soy sauce. Cook the egg until set.
- Add drained mi sua, pepper, sesame oil, thick soy sauce, light soy sauce, oyster sauce, spring onion stems and 1/2 of crispy fried garlic. Mix for 3 minutes.
- Add choy sum leaves, spring onion, red chillis, and seafood. Stir for 3 minutes.
- Add garlic oil and mix briefly.
- Taste and adjust as preferred.
- Top with fried garlic and spring onions.
Tips
- Rub salt on the meat and seafood in two batches for even marination.
- Vegetable stems are thicker and take longer to cook. Cut them in half to reduce the cooking time.
- Once the Mi Sua is soaked, drain the water so it does not become too soft. Loosen it before adding it to the pan so that it can be easily mixed.
- Serve with some pickled green chillies or sliced chillies in soy sauce.
- Be sure to watch the video to replicate my steps exactly!
Storage Instructions
This One Pot Mi Sua is best consumed immediately after cooking for its rich taste and springy texture.
Although it can be kept overnight in the fridge in an airtight container, I don’t personally recommend it as the Mi Sua’s texture will be lost after it is reheated.
For this same reason, it’s also not recommended to freeze.
Let’s Eat
Tender, springy and so tasty. The chicken is juicy, while the prawns and squid are cooked perfectly. The Mi Sua absorbed their flavours, and the vegetables lend a satisfying crunch to the texture. So delicious!
Hope you have enjoyed this recipe. Let me know what you think! Happy cooking 😄
Stir Fried One-Pot Mi Sua
Equipment
- Large strainer
- Non-Stick Frying Pan
- Silicone Spatula
Ingredients
- 270 g fried mi sua
- 120 g choy sum, Hong Kong variety
- 120 g cabbage, cut to large squares
- 3 eggs, medium
- 3 tbsp garlic oil
- 1 tbsp crispy fried garlic
- 130 g prawns, deshelled, deveined & washed
- 130 g chicken, sliced thinly
- 55 g squid flowers
- 40 g spring onions, cut to 2-inches, stems & leaves separated
- 1 red chilli, cut to strips
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp sesame oil
- 1/2 tbsp thick soy sauce
- 1.5 tbsp oyster sauce
- 1/2 tbsp light soy sauce
Instructions
Preparation
- Marinate chicken, prawns and squid with â…“ of the salt respectively. Set aside.
- Cut the choy sum and cabbage. Separate the leaves from the stems.
- Blanch the mi sua in hot water for 2.5 minutes. Drain the water. Let it rest on a strainer.
Cooking
- In a non-stick pan over medium heat, add 1 tbsp of garlic oil. Once heated, add prawns and squid.
- Cook prawns for 1 minute on one side. Then, flip and cook for 30 seconds, before removing from the heat. Cook the squid for 3 minutes, stirring gently at 1.5 minutes. Remove the squid from the heat.
- Add 1 tbsp of garlic oil and chicken slices. Stir fry for 1.5 minutes or until lightly browned.
- Add choy sum and cabbage stems. Stir briefly. Add 1/2 tbsp of oyster sauce. Mix for 40 seconds.
- Push the ingredients to one side of the pan. Add 3/4 tbsp of garlic oil, eggs and ½ of the light soy sauce.
- Stir gently to mix the eggs, oil and sauce. Let it rest for 10 seconds. Break it up and mix with the rest of the ingredients.
- Add the mi sua, pepper, sesame oil, thick soy sauce, light soy sauce, oyster sauce, spring onion stems and 1/2 of crispy fried garlic. Mix for 3 minutes, or just combined.
- Add choy sum leaves, 1/2 of the spring onion leaves, sliced red chillies, prawns and squid. Stir for 3 minutes, or until well-combined.
- Add garlic oil. Stir to distribute.
Taste & Serve
- Taste and adjust as preferred.
- Top with crispy fried garlic and spring onion leaves.
- Switch off the heat and serve.
Video
Notes
TIPS
- Rub salt on the meat and seafood in two batches for even marination.
- Vegetable stems are thicker and takes longer to cook. Cut them in half to reduce the cooking time.
- Once the Mi Sua is soaked, drain the water so it does not become too soft. Loosen it before adding it to the pan so that it can be easily mixed.
- Serve with some pickled green chillies, or cut chillies in soy sauce.
- Be sure to watch the video to replicate my steps exactly!
STORAGE INSTRUCTIONS
- Best consumed immediately for rich taste and springy texture.
- Not recommended to keep in the fridge for more than a day.
- Not recommended to freeze.