FRIED MEE TAI MAK

The noodles may be stired fried,scalded and add flavored with a mixture of sauces,cooked in soup,it can be served for breakfast,lunch or dinner.The noodles name lao shu fen -it short about 5cm long and 5mm in diameter.it has a white semi transparent colour. In zhao chou it called Mee tai  mak.
The dried fish is called flatfish /ti poh for garnishing . peel the dried fish meat ,discard the bone and skin and deep fry till crisp and crushed it finely.

FRIED MEE TAI MAK /LAO SHU FEN

Ingredients;
4 tbsp oil
2 cloves garlic,chopped
300g minced pork
40g dried mushroom,soaked and diced
200g shrimp meat,diced
600g mee tai mak (short rice noodles with tapered end)
2 tbsp fish sauce
70g frozen peas,thawed
50g spring onion,diced
some crispy dried flat fish/ ti poh for garnishing
some white pepper powder (to taste)

Method;
1.Heat oil and saute garlic and minced pork for a minute.Add in mushrooms and cook briefly. stir in
   minced pork for a minute. Add in mushrooms and cook briefly. stir in shrimp meat and when
   almost cooked,add in fish sauce.
2.Cook noodles for another two minutes before adding in green peas,spring onio and cook for another
    minutes.
3.transfer to serving plate,sprinkle crispy flat fish pieces and dash of pepper before serving.