Mee suah has always been my kids' favourite because of it's soft texture. I still remember I ate a lot of mee suah during my confinement days but don't really fancy it. :(
Princess requested mee suah soup for lunch and I find it a good idea since I'm trying to cook more soupy stuff nowadays for them.
1 pkt mee suah
1 heap tbsp anchovies
1 heap tbsp tung choy ( salted chinese vegetable )
1 liter water
salt to taste
Preheat a wok and saute washed anchovies till dry.
Add in 2 tbsp oil into wok and saute anchovies till brown and fragrant.
Push fried anchovies to the side of wok and fry the egg till cooked.
Then mix the anchovies and egg together.
Pour in water and bring to boil.
When the water starts boiling, add in tung choy and mix evenly.
Switch to medium low heat and let it simmer for 3 minutes.
While the soup is in simmering process, cook mee suah in another pan till soft.
Taste the soup first before adding salt because the tung choy has already added saltiness to the soup.
Drain and transfer mee suah to a bowl and pour in the soup.
One bowl with toppings for princess and another without toppings for prince. :)