Dried Oyster Mushroom Mee Sua (rice noodles)

My mom used to make this for me on my birthday. Rice noodles (mee sua) being very long has an auspicious meaning of long life, hence eaten on birthdays.  This is one of my favourite, taste of mom’s cooked food! 

Ingredients (serve 2)

1. 10 dried oyster
2. 10 mushroom
3. 2 tablespoon of dried shrimps
4. 2 bowls chicken stock (boil with chicken bone, chicken legs for 3 hours)
5. 2 – 4 bunch of Mee sua (depends on your serving size and appetite)
6. 2 eggs
7. Salt to taste

Method

1. Prepare the stock, either using ready made (stock cubes, or stock in cartons) or make your own by boiling with chicken bone and chicken legs for 3 hours.
2. Rinse the mushroom, dried oyster, and dried shrimp. Soak for 2-3 hours with water in separate bowls (just enough water to cover them, except mushroom that will float)
3. Cut and discard away the stem of the mushroom. Cut into halves if they are big.
4. Fry “pocket eggs”, which is frying the egg like sunny side up, but before it is fully cooked, fold into half like a semi circle, hence pocketing the egg yoke inside, and continue frying until cook.
5. Bring the stock to boil, add in the dried oyster, dried shrimp, mushroom, with the water that was used to soak them into the stock and boil.  (You pour the water in slowly, as there may be some sand at the bottom after soaking and you can discard them).  Simmer for 30 mins.
6. Add in the fry eggs and boil for another 5 mins. Add salt to taste.
7. In a separate pot, boil a pot of water.  When boiled, throw in the noodles (mee sua) and move it around to loosen.  Let it boil for about 2 mins, and remove the noodles and strain dry. 
8. Put noodles in a bowl and pour in the soup with the ingredients (oyster, mushroom, shrimps, egg).
9. Serve hot.