Pork and Liver Mee Suah

This morning I made pork and liver mee suah（猪肝瘦肉面线）. Mee suah is a type of chinese noodle made from wheat flour. It's texture is soft and is a suitable for young children and old people who can't bite too well. The best mee suah are hokkien/Amoy mee suah. It is easily cooked and you can actually cook the noodles longer to make it abit soft and gluey. Since my pregnancy, that's the way I like all my noodles done, super soft hehe. This is a very fast to cook dish that can be ready in 20 mins including preparation and cooking. Ok here's the recipe.

Ingredients ( For 2 persons)

100g pork sliced

50g liver sliced

600ml water

2 slices of ginger julienned

1 tsp sesame oil

2 tsp soya sauce

2 tsp corn flour

1 tsp salt

Pinch of pepper

1 tsp of Shao Xing chinese wine

Mee suah 2 pieces

Garnish

spring onion chopped

parsley chopped

Method

1. Marinade pork with soya sauce, pepper and 1tsp corn flour. Marinade liver with 1 tsp cornflour.

2. Bring 300 ml of water to a boil and put in the mee suah. Add sesame oil and 1/2 tsp salt to the water.Cook till the noodle is soft, if you like it softer, boil it a little longer.

3.Drain the hot water, add 300ml water to the noodles and bring to a boil.

4. Add in the ginger and pork. Add salt, pepper and wine to taste.

5. Add in liver and boil for 1 min before switching off the fire.

6. Add in the spring onion and parsley to garnish.

7. Pour the noodle soup into a bowl.

A sumptuous and nutritious breakfast.

Note: Do not over cook the liver, or else the liver will turn tough. After the fire is switch off, the heat will continue to cook the liver.