← Nouns Cooking · Thai

Ingredients

• 150 g mee sua (thin wheat vermicelli) or thin wheat noodles
• 5 dried shiitake mushrooms
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 200 g Cabbage, cut into strips
• 1 Carrot, cut into matchsticks
• 2 tbsp light soy sauce
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• ½ tsp Sugar
• ¼ tsp White pepper
• 100 g Bean sprouts
• 2 Spring onion, cut into 4 cm lengths

Method

1. Soak the shiitake in hot water for 30 min until soft. Squeeze dry (keep 4 tbsp of the soaking water), remove the stems and slice the caps.
2. Cook the mee sua in boiling water for 1–2 minutes, until just tender. Drain, rinse under cold water and toss with a little oil so they do not stick.
3. Heat the oil in a wok over medium-high heat and fry the garlic for a few seconds. Add the mushrooms and stir-fry for 1 minute.
4. Add the cabbage, carrot, soy sauce, vegetarian oyster sauce, sugar, pepper and mushroom water and stir-fry for 2 minutes, until the cabbage wilts.
5. Add the noodles, bean sprouts and spring onion and toss gently for 1–2 minutes until hot and evenly coated. Serve with chilli flakes on the side.

Tips

• This is a relaxed jay: strict Thai jay (festival) cooking also leaves out garlic, onion and spring onion, so skip them if you are keeping it strictly.
• Mee sua cooks in seconds and breaks easily: toss with chopsticks rather than a spatula.
• Some mee sua is salted; taste before adding all the soy sauce.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen