Mee Tai Bak (also known as "Lao Shu Fen" or "Rat Tail Noodles") is a comforting Malaysian-Singaporean dish often cooked in a claypot for added flavor. Here’s a simple recipe to try at home:
Ingredients:
For the Dish:
200g Lg Foods Mee Tai Bak (silver thread noodles)
150g minced pork (or chicken)
100g prawns, peeled and deveined
2 cloves garlic, minced
1 small onion, sliced
1 cup chicken stock or water
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce (for color)
1 teaspoon sesame oil
½ teaspoon white pepper
½ teaspoon sugar
1 tablespoon cooking oil
Optional Toppings:
1 egg (cracked on top while cooking)
1 tablespoon fried shallots
1 stalk spring onions, chopped
1 small handful bean sprouts
Sliced red chili (for spice)
Instructions:
1. Prepare Ingredients:
Rinse mee tai bak in water and drain.
Marinate minced pork with ½ teaspoon soy sauce, white pepper, and a little sesame oil for 10 minutes.
2. Cook the Aromatics:
Heat a claypot (or wok) over medium heat. Add 1 tablespoon of oil.
Sauté onions and garlic until fragrant.
3. Cook the Meat & Prawns:
Add the minced pork and stir-fry until nearly cooked.
Toss in the prawns and stir until they turn pink.
4. Add Noodles & Sauce:
Pour in the chicken stock and bring it to a simmer.
Stir in oyster sauce, soy sauces, white pepper, sugar, and sesame oil.
Add mee tai bak and stir gently to coat with sauce.
5. Simmer & Add Egg (Optional):
Let the dish simmer for 2-3 minutes.
If using an egg, crack it on top and cover the claypot. Let it cook for 1-2 minutes.
6. Garnish & Serve:
Sprinkle with fried shallots, spring onions, bean sprouts, and chili.
Serve immediately while hot!
Tips:
You can add sliced mushrooms, fish cakes, or tofu for variety.
If you don’t have a claypot, use a regular pan but serve in a hot claypot for extra flavor.
Enjoy your delicious Claypot Mee Tai Bak!
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