Stir Fry Mee Tai Bak with Minced Meat
There was quite a fair bit of positive responses on this recipe after it was shared on Instagram, so I thought I would post it here as well to benefit all the non-Instagrammers. Mee Tai Bak is what we commonly know as Rat Noodles because in Chinese it is termed as 老鼠粉. I guess it resembles the tail of the rat, hence the term for it. And I liked it a lot especially when it goes into soups and stir fry. It is also quite a “kids meal” as the adults generally like to order this for the kids instead of the usual yellow noodles or kway teow which I guess Mee Tai Bak is always easier for the kids to eat without getting too much mess comparatively.
Whilst I added minced meat to this recipe, you can always replace with other protein of your choice and it tastes awesome if you can just pack more beansprouts to it. And from one of my readers, her 13-year old can easily cook this her by herself which is pretty self-explanatory how fuss-free this dish is. Some people ask me about the reason for adding the fish sauce at the end of the cooking and not whilst cooking . I think fish sauce is a very “stinky sauce” by itself if you know what it smells like, but somehow it adds excellent flavour to Stir Fry Rice Noodles which just a small dash of it at the end of the cooking is good enough to bring out the aroma of the dish. So adding it in between the cooking might just diminish and cause the flavour of it to be evaporated during the cooking which explains why I always add it right at the end of the cooking.
