Fried Mee Hoon with Sa Cha Sauce

The first time I tasted Sa Cha sauce was at a friend house. She used it as a condiment for our hot pot meal. The very next day I went and bought a can of it from the Asian store. So, what is Sa Cha Sauce? It is also known as Chinese BBQ sauce and made from soybean oil, garlic, shallots, chilies, bril fish (not sure what is that) and dried shrimp. It has a savory and slightly spicy taste to it. I am not sure what else you can use if for except as a dipping sauce until I saw PigPigsCorner posting where she fried mee hoon with it. I understand you can also used it as base for soups, seasonings for stir-fry dishes and also used as rub for BBQ meats. So this is the first dish I did with the Sa Cha sauce. Next will be some quick stir-fry.


Ingredients:
2 pieces of meehoon/vermicelli (soak in warm water until soft)
2 cups of shredded cabbage
1 cups of shredded carrots
3 cloves garlic – chopped
2 shallots – slice thinly
2 cups of bean sprout – removed the tail
1 chicken breast – slice thinly and marinate with some soy sauce and pepper
2 tbsp of Sa Cha BBQ Sauce

For garnish:

Some omelet
Sliced red chili

Seasoning:

2 tbsp oyster sauce
3 tbsp of soy sauce
1 tsp sugar
Salt and pepper to taste
¾ cup of chicken stock or water

1. Mix all the seasoning ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok. Add in the garlic and shallots and stir-fry until fragrant and lightly brown.
2. Add in chicken and stir fry until it changes color. Add in carrot, cabbage and continue to stir-fry for a minute. Add in the Sa Cha sauce. Continue to stir-fry until you can smell the nice fragrant of the sa cha sauce.
3. Add in the soft noodles and the seasoning mixture. Continue to toss and stir-fry until the sauce evaporate.
4. Add in the bean sprouts and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some omelet and red chili.

This is Sa Cha BBQ Sauce