Malaysian Mee Hoon (Stir-fried Vermicelli Noodles)

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 for 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!

Serves 4 – 6

Ingredients:

• 200g rice vermicelli dry noodles (e.g. Yeo’s Singaporean noodles) or Thai vermicelli (any brand of choice)
• 50g dried shitake mushrooms soaked in hot water for a minimum of 30 minutes
• 2 chicken breasts (prawns/squids for seafood noodles)
• 1 teaspoon Thai 7 spice seasoning
• 1 teaspoon Chinese 5 spice seasoning
• 100-200g firm beancurd/tofu
• 1 cup bean sprouts
• 250g packet of choi sum
• 2 fresh red chillies finely sliced (alternatives includes 2 teaspoons of either blended chilly paste or crushed chillies)
• ½ pod of garlic chopped finely
• 2 teaspoons ground black pepper
• Salt
• 1 teaspoon shrimp paste (belacan) – pounded finely and lightly roasted

Sauces:

• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1/4 teaspoon sesame oil
• 2 tablespoon oyster sauce

Garnish:

• 1 lime/lemon cut into wedges – squeeze juice over noodles according to taste
• 2 stems of chopped spring onions
• 10 shallot, sliced and fried until golden brown
• 4 eggs cooked according to preference: boiled eggs cut into four slices / fried scrambled eggs / fried omelette cut into strips
• 1 or 2 thin slices of fresh red chilli

Preparation:

1. Soak the noodles in warm water for 30 minutes until soft (or according to package instructions). Alternatively blanch in boiling hot water for 2-3 minutes for a quick result
2. When the noodles are soft, transfer it to a colander and rinse with cold water. Set aside to drain noodles so that it is quite dry before cooking
3. Rinse the mushrooms well. Cut off the short stems and slice finely. Rinse the mushrooms again to ensure all dirt is removed
4. 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
5. Crush the garlic with a pestle and mortar or chop finely
6. Slice the fresh red chillies thinly. Alternatively ,use crushed chilli flakes or chilly paste

Method:

1. 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.
2. Add the sliced chicken breasts and mushrooms or prawns/squids and fry until cooked and golden brown.
3. Add the vermicelli noodles and stir ingredients well for 2 – 3 minutes. Reduce the flame.
4. Add in the all the sauces and mix well with the vermicelli. 
5. 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.
6. Turn to high heat mixing all ingredients well until cooked.
7. Switch off the heat and add all the garnish over the noodles. Serve warm.