Bee Tai Mak is a popular recipe. It is made of rice flour and most commonly used in stir-fries. In Singapore, Bee Tai Mak is also known as the rat noodle. Again, this name comes from its shape as it’s long and tapered, similar to a rat’s tail. We share a delicious stir-fried mee tai mak recipe.
Chicken and oyster mushrooms have been added to enhance the taste of the dish. Hope you enjoy making it as well as
Get “wokking” with this easy stir-fried bee tai mak recipe!
Ingredients:
1 piece chicken breast (2 halves), skin removed and sliced thinly
500g bee tai mak
3 cloves garlic, minced
5 shallots, thinly sliced
2 pieces fish cake, diced
1 bunch cai sin, or any green leafy vegetables
1 pack (150g) oyster mushroom, roughly torn
1 tablespoon light soy sauce
2-3 tablespoons dark soy sauce
1/2 teaspoon white pepper
To garnish:
Coriander, chopped
Chili, sliced
Marinade for the chicken
1 tablespoon oyster sauce
1/2 tablespoon Shaoxing wine
1/2 teaspoon light soy sauce
2 teaspoons sesame oil
1/4 teaspoon white pepper
stir-fried Mee tai mak dish recipe
Steps:
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 chilli.
Republished with permission from thedomesticgoddesswannabe.com