I made mapo tofu from a packet in 2022, but it wasn’t spicy enough, so I added extra chili today. I have leftover green bean fish cake and a piece of roasted chicken. Craving for har mee soup, so I went to get it.

Har is prawns in Hokkien, a Chinese dialect. “Prawn mee is a classic noodle dish from Singapore and Malaysia, featuring a rich prawn-flavoured broth and garnished with ingredients like yellow egg noodles, hard-boiled eggs, kang kung, bean sprouts, pork, prawns, sambal, and fried shallots.”

Google: “Green beans, also called string beans or snap beans, are a healthy and versatile vegetable. They are high in vitamins A, C, and K, along with folate and minerals like manganese and potassium. The fiber in green beans supports digestion, helps control blood sugar, and may lower cancer risk. They also contain antioxidants that protect cells from damage and may reduce inflammation. Vitamin K in green beans is important for blood clotting and bone health. Low in calories and fat, their fiber content helps you feel full; assist with weight management. Additionally, green beans are low-FODMAP; suitable for people with IBS or digestive issues.”

“Chinese fish cakes are a type of fish cake made with surimi, egg whites, starch, and seasonings. They are a good source of protein and can be healthy, providing omega-3 fatty acids that support brain and heart health. They are usually shaped into patties or balls or in blocks and can be fried, steamed, or boiled. Fish cakes are mainly made from fish; high in quality protein needed for muscle repair and overall health. They have a mild flavour and can be added to dishes like ramen, soups, or salads. However, some fish cakes may contain high sodium, so it’s advisable to check nutrition labels and eat them in moderation.”

My har mee soup is colourful, comforting, flavourful, delicious and spicy. Let’s cook!!!

Ingredients

Mapo tofu (extra chili sauce)

100 g minced pork
250 g silken tofu, cut into cubes
1 packet mapo tofu, 80 g
2 Tbs garlic onion chili sauce
1 Tbs minced garlic
1-2 Tbs oil

Har mee soup leftovers roasted chicken and green bean fish cake

1 packet of har mee soup
1 big chunk leftover roasted chicken, bought
leftover green bean fish cake
water

Method

Mapo tofu (extra chili sauce)

Heat oil in saucepan on medium heat. Then add garlic and cook until fragrant about 1 minute. Then add minced pork cook for about 5-7 minutes until cook through. Then gently add in tofu, toss around for 2-4 minutes. Next add in the mapo tofu sauce, and garlic onion chili sauce. Then mix well to combined for about 2-3 minutes. Spoon onto serving plate. Set aside and keep warm with tented foil. If it get cold; warmed up in microwave.

Har mee soup leftovers roasted chicken and green bean fish cake

Put the kettle on. Once boiled, pour just enough for the har mee, into a pot over medium heat. Empty the packet of har mee soup and condiments into the boiling hot water. Cook it for 3 minutes, stir once, and leave it untouched. When 3 minutes time up, add in the cooked leftover green bean fish cake to warmed up and continue to cook a further 3-4 minutes until noodles are softened.

Meantime, bring out from fridge the big chunk roasted chicken and scoop enough mapo tofu on to a deep plate for adding into har mee soup. Then microwave for 45 seconds to 1 minute to warmed up both. When done, bring out of the microwave. Using the same deep plate, spoon the mee and green bean fish cake out with slotted spoon onto the mapo tofu and chicken deep plate; mixed with the mapo tofu with sauce. Now pour or use a ladle to scoop the soup over the mee. Enjoy with a cup of green tea!!!

https://helenscchin.com/2023/12/04/mapo-tofu-green-bean-fish-cake-roast-chicken-har-mee-soup/

For my first mapo tofu recipe:

https://helenscchin.com/2022/05/19/mapo-tofu/

For my green bean fish cake recipe:

https://helenscchin.com/2024/06/22/green-bean-fish-cake/

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