Whenever the Man ain’t feeling all too dandy (usually after a hard night of drinking), he would crave for mouse noodles 老鼠粉. Yikes, what are mouse noodles? They are actually called Mee Tak Mak, rice noodles shaped like a mouse’s tail. Sounds and looks gross but trust me, it’s good. After a hard night of partying, these mouse noodles are best served in a hot chicken broth. Totally clears the system and immediately you’ll feel better as well.
When I popped over to my cousin’s place earlier this week, she kindly cooked lunch before we proceeded to whip up some macarons. Her creation of the Mee Tak Mak all spiced up was so-so good! This was more like comfort food for me rather than the soupy version for I love spicy stuff. So I decided to recreate this spicy dish for the Man and the family last night.
Verdict? The family loved it! Even the helper who usually can’t quite take spicy stuff gave this a thumbs up.
Spicy Mee Tak Mak with Korean sauce (Serves 4)
- 2 packets of Mee Tak Mak (got the packet ones from NTUC)
- 1 medium red shallot – diced
- 2-3 tablespoons of Korean Gochuchang paste
- 1/2 cup of water
- 4-6 pieces of Taiwan Sausages
- Handful of bean sprouts
- Salt – to taste
- Chinese parsley – coarsely chopped, for garnish (OPTIONAL)
- Century egg – coarsely chopped, for garnish (OPTIONAL)
- Heat oil in a medium pan over medium heat. Add shallots and sweat them till it turns soft and translucent.
- Add Gochuchang paste and stir paste into shallots. Add water.
- Add Mee Tak Mak and stir-fry the noodles till desired texture is achieve (I like my noodles abit firmer than soft).
- Add Taiwan Sausages and bean sprouts and mix them well with noodles. If noodles are too dry, you can also add a little more water.
- Add salt to taste.
- Turn off heat and add chopped Chinese parsley at this point. Remember to mix parsley well with noodles before dishing it up.
- (OPTIONAL) Adding the century egg gives the dish another flavour, so if you are a fan of century eggs, you could add this to the dish.