easy stir-fried bee tai mak (老鼠粉) with chicken and oyster mushrooms

Bee tai mak  is one of those noodles that brings me way back to my childhood. 

When we were kids, we would have bee tai mak soup when we we sick. I guess this was largely because they are easy for kids to eat since all one needs is a big spoon. I really enjoyed slurping the noodles and it was the one thing I would eat whenever I had a sore throat, and I seem to get that a lot when I was small.

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When I grew older, my mom would stir-fry the bee tai mak. I discovered that bee tai mak cooked this way was even more delicious than the soup version.

When I got married, I cooked this for the LAM. The first time he saw this, I think our conversation went something like this:

LAM: What is this?

Me: Bee Tai Mak.

LAM: What is Bee tai mak?

Me: Er, Rat’s tail noodles.

LAM: RATS?!?!??!?!

Okay, I think I gave the man a culture shock there and then. But unsavory names aside, the LAM ate and enjoyed the noodles too. He (still) thinks the names we give certain things are a bit weird, but he has assimilated and really, sometimes I think he is more Chinese than I am. 

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One of my objectives in writing this blog is to introduce meals that you can cook for your family that can, not only be cooked very quickly, but also cost very little. Hence, this is one of my posts on Feed-4-for-Under-$10 dishes.

And here’s how to cook this dish.

In a heated wok, stir fry minced garlic and finely sliced shallots for about 30 seconds to a minute.

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Once the garlic and shallots at the edges start to brown a little, add the chicken. Stir fry this until the chicken start to turn opaque.

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Add the fish cake and stir to mix.

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Add the vegetables and mushrooms and stir until the vegetables start wilting.

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At this point, add the bee tai mak, as well as the light and dark soy sauces and pepper.

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Lower the heat and stir, until everything is well-mixed.

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Serve the dish hot, garnished with chopped coriander and sliced chili.

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It is a simple dish, but it is very good. Even the kids like it, so yes, it is definitely a great recipe to turn to when you want something quick and cheap and tasty. 🙂

 

Easy Stir-Fried Bee Tai Mak (老鼠粉) With Chicken And Oyster Mushrooms
Serves 4
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Ingredients
  1. 1 piece chicken breast (2 halves), skin removed and sliced thinly
  2. 500g bee tai mak
  3. 3 cloves garlic, minced
  4. 5 shallots, thinly sliced
  5. 2 pieces fish cake, diced
  6. 1 bunch cai sin, or any green leafy vegetables
  7. 1 pack (150g) oyster mushroom, roughly torn
  8. 1 tablespoon light soy sauce
  9. 2-3 tablespoons dark soy sauce
  10. 1/2 teaspoon white pepper
To garnish
  1. Coriander, chopped
  2. Chili, sliced
Marinade for the chicken
  1. 1 tablespoon oyster sauce
  2. 1/2 tablespoon Shaoxing wine
  3. 1/2 teaspoon light soy sauce
  4. 2 teaspoons sesame oil
  5. 1/4 teaspoon white pepper
Instructions
  1. In a heated wok, stir fry minced garlic and finely sliced shallots for about 30 seconds to a minute.
  2. Once the garlic and shallots at the edges start to brown a little, add the chicken. Stir fry this until the chicken start to turn opaque.
  3. Add the fish cake and stir to mix.
  4. Add the vegetables and mushrooms and stir until the vegetables start wilting.
  5. At this point, add the bee tai mak, as well as the light and dark soy sauces and pepper.
  6. Lower the heat and stir, until everything is well-mixed.
  7. Serve the dish hot, garnished with chopped coriander and sliced chili.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

This post kicks off a month-long linky party – Little Thumbs Up April 2015 – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by myself, Diana from The Domestic Goddess Wannabe.
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Cooked something with chicken this month? Come join us and add your link by clicking on the Little Thumbs Up icon above!




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