Hing Hua Soh Min (Heng Hua Mee Sua) Traditional Chinese New Year and Birthday Noodles (2024 Version) | BIG Bites MY

Hing Hua Soh Mien (Heng Hua Mee Sua)

Traditional Chinese New Year and Birthday Noodles

My favorite noodles - our family's version of Hing Hua Soh Mien (Hing Hua Mee Sua), that is usually served on the first day of Chinese New Year and on birthdays.

This is an updated version of what I cooked and posted in 2021.

This is not a simple recipe as it involves preparing many different components. However most of the components are quite easy to prepare, just that it feels difficult because there are so many different items to make.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD: Part 1: Chicken & Shiitake Mushroom Soup

CLICK HERE FOR PRINTABLE RECIPE CARD: Part 2: The Accompaniments

CLICK HERE FOR PRINTABLE RECIPE CARD: Part 3: The Noodles & Part 4: Plating and Serving

Prep time: 45 minutes

Cooking time: 2 hours

Serving: 2 (increase portions accordingly if you are cooking for more)

 

PART 1: CHICKEN & SHIITAKE MUSHROOM SOUP

Ingredients: Chicken & Shiitake Mushroom Soup

• 2 chicken drumsticks
• 4 dried Shiitake mushrooms
• 250ml chicken stock
• 1 teaspoon sesame oil
• 1 thumb-sized ginger
• 1/2 teaspoon salt
• 750ml (500ml + 250ml) water

Method: Chicken & Shiitake Mushroom Soup

1. Shiitake Mushrooms: 
• Rinse the dried Shiitake mushrooms to wash off dirt and impurities. Rehydrate the mushrooms with 250ml of water. (I usually leave it in the fridge to rehydrate overnight.)
• When the mushrooms have rehydrated after a few hours of soaking, snip off the mushroom stems
• Strain the mushroom soaking liquid (about 250ml) and set aside for later to flavor the soup
2. Peel and slice ginger
3. Heat up sesame oil in the pressure cooker using the STIR-FRY mode
4. Add in ginger slices and stir-fry until aromatic
5. Add in Shiitake mushrooms and stir-fry until fragrant
6. Add in the mushroom soaking liquid, chicken stock and 500ml water
7. Add in the chicken drumsticks
8. Cover and set the pressure cooker to the MEAT mode
   High pressure; 12 minutes
9. When the pre-set mode is completed, release pressure
10. The pin will drop after all the pressure is released. Then the lid can be opened.
11. Add salt. Taste and flavor to your liking.

Notes:

• You can always do it the traditional way of boiling the chicken in the soup for about 2 hours (stove top) or 12 to 20 minutes (pressure cooker / instant pot).
• Traditionally, the chicken is boiled in the soup for a few hours. This time I have used my mini pressure cooker, and I have cooked the chicken and Shiitake mushroom soup using the preset CHICKEN MODE, which cooks in 12 minutes instead of the SOUP MODE (30 minutes). I like my chicken to be smooth and still have some texture, hence why I chose the CHICKEN MODE because it is a shorter cook time compared to the SOUP MODE.

 

PART 2: THE ACCOMPANIMENTS

The Accompaniments: Crispy Shallots & Shallot Oil

(Can be made in advance and stored in an airtight container until needed)

Ingredients:

• 3 shallots
• 3 tablespoons groundnut oil

Method:

• Peel shallots and slice them thinly
• Add groundnut oil and sliced shallots to the pan
• Fry sliced shallots until golden brown and fragrant over MEDIUM LOW heat. Stir occasionally.
• When the shallots turn golden brown, remove from heat. Separate the crispy shallots from the hot oil.

The Accompaniments: Chinese Seaweed

(Can be made in advance and stored in an airtight container until needed)

Ingredients:

• 5g Chinese seaweed
• 1 tablespoon groundnut oil

Method:

• Add groundnut oil and seaweed to pan
• Pan fry over MEDIUM LOW heat until seaweed is crispy and fragrant. Stir occasionally.

The Accompaniments: Fried Groundnuts / Peanuts

(Can be made in advance and stored in an airtight container until needed)

Ingredients:

• 30g groundnuts / peanuts
• 1 teaspoon groundnut oil

Method:

• Add groundnut oil and groundnuts to pan
• Pan fry over MEDIUM LOW heat until groundnuts are crunchy and golden brown. Stir occasionally.

The Accompaniments: Golden Lily Buds

Ingredients:

• 5g golden lily buds
• 1/4 cup (60ml) chicken & Shiitake mushroom soup (made earlier)

Method:

• Snip off the hard, woody ends of the golden lily buds (if any), and tie a knot
• Rinse the golden lily buds. Add the golden lily buds and chicken soup to a pan.
• Cover and let it simmer for about 2 minutes over MEDIUM LOW heat. Stir occasionally.
• When the golden lily buds are tender, remove and set aside. Discard the cooking juices.

The Accompaniments: Choy Sum (Mustard Green)

Ingredients:

• 1-2 stalks of mustard green (Choy Sum)
• 1 teaspoon groundnut oil
• 1/4 cup (60ml) chicken & Shiitake mushroom soup (made earlier)

Method:

• Soak and rinse the mustard greens. Separate the leaves from the stems and cut the stems into bite-sized pieces.
• Heat up the groundnut oil over MEDIUM HIGH heat. Add the mustard green stems and sauté for 1 - 2 minutes.
• Add the mustard green leaves
• Add the chicken soup. Cover and let the mustard green steam for 1 - 2 minutes in the pan until tender. Stir occasionally.
• When the mustard green turns vibrant dark green, it is cooked. Remove from pan and discard the cooking juices.

The Accompaniments: Omelette / Fried Egg

Ingredients:

• 1 egg
• 1 tablespoon groundnut oil

Method:

• Whisk egg
• Heat groundnut oil over MEDIUM LOW heat
• When the oil is hot, pour in the beaten egg. Tilt the pan to get an even layer of egg.
• Fry the egg until it is golden brown on both sides
• Slice the omelette (you can cut it up into squares or rectangles; I like mine like fettucine)

PART 3: THE NOODLES

Ingredients: The Noodles

• 1 bunch Hing Hua handmade wheat noodles
• 1500ml water
• Crispy shallots & shallot oil (made earlier)

Method: The Noodles

1. Bring 1500ml of water to a boil. Add the Hing Hua noodles to the boiling water and boil for 1 minute.
2. Turn off the heat. Cover the pot and let the noodles stand in the hot water for 1 minute.
3. Pour half of the shallot oil into a large bowl or pot
4. After 1 minute, transfer the noodles into the large bowl or pot with the shallot oil
5. Drizzle the remaining shallot oil over the noodles and toss to coat them with the oil
6. Sprinkle half of the crispy shallots over the noodles and toss to combine

Notes:

1. If you are using the traditional Hing Hua Soh Mien, we usually boil it for a minute, turn off heat and leave it to soak in the hot water for another minute, drain, run through cold water, drain and another quick dip into boiling hot water. In order not to confuse those who are using normal mee sua / rice noodles, this process is not shown in the video.
2. Just follow the instructions on the packaging of the noodles if you are not using the traditional Soh Mien noodles. Cooking time and cooking methods varies according to what noodles you are using - so follow the instructions on your noodle packaging.
3. In my video, I am using the traditional Hing Hua Soh Mien. However, I have skipped the drain-dip-in-cold-water-drain-and-back-into-the-hot-water process.

 

PART 4: PLATING AND SERVING THE HING HUA NOODLES

Method: The Noodles

1. Serve the noodles on a deep plate or in a large bowl
2. Garnish with a little bit of everything from The Accompaniments:
• Crispy shallots
• Mustard greens (Choy Sum)
• Groundnuts / peanuts
• Chinese seaweed
• Golden lily buds
• Egg / omelette
• Chicken
• Shiitake mushrooms
3. Serve with a bowl of chicken and Shiitake mushroom soup

Note: 

1. The way it's served is like a noodle version of bibimbap where all The Accompaniments are arranged on top of the noodles (Choy Sum, golden lily buds, groundnuts, Chinese seaweed, egg, chicken and Shiitake mushrooms)
2. I like to eat mine soupy, so I will always pour the soup into my bowl of Soh Mien. My mom usually goes vegetarian on Chinese New Year morning, so she will eat it dry without the Chicken & Shiitake Mushroom soup.