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–+ servings

Stir Fried One-Pot Mi Sua

Somjit Najaireeb
Stir Fry One Pot Mi Sua is simple to make, but so rewarding and satisfying. Everyone will want extras!
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Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 276 kcal

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 ⅓ 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.

Nutrition

Calories: 276kcalCarbohydrates: 33gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 106mgSodium: 397mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword chicken, egg, fried mi sua, fried noodles, garlic oil, mi sua, Noodles, prawns, wheat vermicelli
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