Thursday, April 9, 2009

Stir-fried Mee Tai Bak

It must have been ages since I last had mee tai bak. This is the fat white noodle that many of us used to eat when we are sick. As to why, I have no idea... it seemed like a logical equation; mum automatically cook us mee tai bak when one of us is not well.

I was planning to buy the japanese udon for my weekend meals. Then I saw that the price of udon is actually double of mee tai bak, i naturally opt the economical choice.

I used carrots, japanese mushrooms and some chicken breast to come up with this simple dish. In asian cooking, we are more inclined to "guesstimate";add whatever we fancy and taste, and add some more. Just the way our mum and grandma cooks!

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