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CHNG Kee's sauce(s) used:

• CHNG Kee’s Mee Rebus Paste

Serves 4

Cooking Method

1. Heat cooking oil in wok, and add CHNG Kee’s Mee Rebus Paste.

2. Stir-fry for 1 min, and add water and MSG/chicken powder.

3. Dissolve Motorcar flour and sweet potato flour in water, and add to mee rebus sauce.

4. Bring mixture to boil, and set aside to serve.

5. Poach yellow noodles and bean sprouts separately in boiling water.

6. Remove, and arrange into individual serving bowls.

7. Pour mee rebus gravy over arranged noodles, and add hard-boiled eggs, fried bean curd cubes, green chillies, fried onions, sliced lime and chives to the bowls to serve.

Ingredients

• 240 ml (1 jar) CHNG Kee’s Mee Rebus Paste
• 10 ml (1 tsp) cooking oil
• 200 gm yellow noodle
• 100 gm (4 tbsp) sweet potato flour
• 75 gm ( 3 tbsp) Motorcar flour
• 60 gm bean sprout
• 50 gm bean curd (diced and deep-fried)
• 5 gm chive
• 1 L water
• ½ tbsp onion (fried)
• ¼ tbsp chicken powder/MSG - optional
• 2 pcs hard-boiled egg (sliced)
• Green chilli
• Lime (sliced into half)