Cha Hoon

This dish is made with the left over mee sua noodles the morning after the mee sua lunch.

Ingredients:

Garlic, chopped

Chicken Stock (or any good stock you have left over from the steam boat)

Meat from any dishes left over (such as fish maw from the steam boat, fish cake etc.), shredded

Mee Sua, left over

Potato Starch (you CANNOT use corn starch as it will turn watery when cool)

Tou fu

Fresh Chinese Lettuce, cut into small pieces

Fried seaweed & Fried Shallots for garnishing

Directions:

Heat oil in kuali, fry garlic till fragrant, add meat and other ingredients and stir fry a little.

Add the stock and left over mee sua. Bring to the boil and add tou fu.

Mix potato starch with cold tap water. Add the potato starch mixture into the boiling kuali and stir to mix well.

Continue to bring to the boil and add in the lettuce.

Add salt to taste and stir in some fried shallots.

Serve hot and garnish.