Malaysian Mee Hoon (Stir-fried Vermicelli Noodles)
This is a typical favourite amongst Malaysians and tourists alike which can be enjoyed at any time of the day – breakfast / lunch / dinner! More often, this quick dish is served for breakfast and can be found easily in Malaysia from street vendors to fine dining restaurants. As a versatile dish, you can serve it on any occasion and it can be cooked with either chicken, seafood or vegetables. You can make this dish your own with simple ingredients to more lavish ingredients, to suit your taste. If you’re looking for a quick, hearty and easy recipe, this is the one for you. Enjoy!
Ingredients
- 200 gram dry rice noodles/vermicelli noodles, – e.g. Yeo’s Singaporean noodles) or Thai vermicelli.
- 500 gram dried shitake mushrooms, – soaked in hot water for a minimum of 30 minutes.
- 2 chicken breasts, cut into strips, Alternatively, use (prawns/squids for seafood noodles).
- 1 tsp Thai 7 spice seasoning.
- 1 tsp Chinese 5 spice seasoning.
- 300 gram firm bean curd (tofu), cut into small pieces, season lightly with salt and fry crispy. Shred them.
- 1 cup bean sprouts.
- 4 stems, packet of choy sum, washed and chopped roughly – stem and leaves together.
- 4 fresh red chillies finely sliced, (alternatively use 2 teaspoons of either blended chilly paste or crushed chillies)
- ½ pod of garlic chopped finely.
- 2 tsp ground black pepper.
- Salt (according to preference).
- 1 tsp shrimp paste ''belacan' lightly roasted and pounded finely. Omit, if you are allergic to shrimps or vegetarian.
Sauces: (Use the right amount, according to taste)
- 2 tbsp light soy sauce.
- 1 tbsp dark soy sauce.
- 2 tsp sesame oil.
- 2 tbsp oyster sauce.
Garnish
- 1 lime/lemon cut into wedges, – squeeze juice over noodles according to taste.
- 2 stems of finely chopped spring onions.
- 10 shallots, – sliced and fried until golden brown.
- 4 hard boiled eggs, cut into four wedges / fried scrambled eggs / fried omelette cut into strips.
- 2 thin slices of fresh red chillies.
Instructions
PREPARATION
- Soak the noodles in hot water for 30 minutes until soft, but not until its mushy (or according to package instructions). Alternatively, blanch in boiling hot water for 5 minutes for a quick result.
- When the noodles are soft but firm, transfer it to a colander and rinse with cold water, to wash off excess starch. Set aside to drain noodles so that it is quite dry before cooking.
- Rinse the mushrooms well to rid any trace of grit. Cut off the short stems and slice finely. Rinse again the mushrooms to ensure all dirt is removed.
- Cut the skinless chicken breasts into thin slices. Marinate with salt, black pepper, a sprinkle of crushed chilli flakes (optional), Chinese 5 spice powder and Thai 7 spice seasoning. Set aside to marinade briefly.
- Crush the garlic with a pestle and mortar or chop finely.
- Slice the fresh red chillies thinly. Alternatively, use crushed chilli flakes or chilly paste.
METHOD
- In a deep wok, heat 2 tablespoons of vegetable oil and saute the garlic, fresh red chillies/chilli flakes/chilly paste for a minute or two. Then add in the shrimp paste and cook until fragrant.
- Add the sliced chicken breasts and mushrooms or prawns/squids and fry until cooked and golden brown.
- Add the vermicelli noodles and stir ingredients well for 2 – 3 minutes. Reduce the flame.
- Add in the all the sauces and mix well with the vermicelli.
- Now add in the vegetables. Stir well and taste for salt and chilly heat. If it is too dry, add in more cooking oil. This is the time to add in your soy thin sauce for salt and crushed chilli flakes if you need it spicy.
- Turn to high heat mixing all ingredients well until cooked.
- Switch off the heat and garnish the noodles. Serve warm.
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