Heng Hua Mee Sua

Since young, having "heng hua mee sua" as breakfast on the 1st day of every cny has been our family tradition. All i noe is we are "heng hua" & other than heng hua bee hoon, this is another 1 of the dish where we eat.
Wat i like about the mee sua is other than all these garnishes to go with the mee sua, when soup is being poured over it, the mee sua won't turn soggy so quickly. U r able to chew on the springy & Q crunch of the mee sua. Wow... the texture is lovely.

See, the mee sua are thick & not soggy, and it goes perfectly well with the soup.

Ingredients;
Some heng hua mee sua, boiled & drained
1 bunch chye sim
1 pkt holland beans
2 chicken drumstick
6 dried mushroom, soak & slice
2 eggs, beaten
100g peanuts
Some orr lai (heng hua seaweed)
½ cup mushroom water
Salt to taste
½ pot water
Oil for frying

Method,
-Peel seaweed into fine shred to remove fine sand, fry with ½ tbsp oil over low heat for about 5 mins. Be careful not to burnt them. Remove.
-Stir fry peanut with 1 tbsp oil till browned & cooked. Remove.
-Make 2 thin omelette from the beaten eggs. Shred into thin pieces.
-Stir fry chye sim, holland beans, mushroom individually. Remove.
-Boil chicken drumstick till cooked, shred into pieces.
-Pour mushroom water into the stock used for boiling chicken. Bring to full boil, add salt to taste.
-To assemble, gather mee sua & top with all the ingredients, serve over hot soup.

-Enjoy!