This Homestyle Fried Mee Hoon is a simple and tasty dish. It is made using rice vermicelli, also known as mee hoon, along with prawns, chicken, and vegetables. The key to its delicious flavor is the use of prawn stock, which adds richness to the dish. This dish is easy to prepare and can be enjoyed for breakfast, lunch, or dinner.
The first step in making fried mee hoon is soaking the mee hoon. Since rice vermicelli is very thin, it does not need to be soaked for too long. About five minutes is enough to soften it slightly. If the mee hoon is soaked for too long, it can become too soft and break
apart when cooking. Because prawn stock will be added later, the noodles will continue to absorb liquid while cooking, making them just the right texture. Once the mee hoon is softened, it is drained and set aside.
CHINESE VERSION: 家香炒米粉
Next, the prawn stock is prepared using prawn shells. Instead of throwing away the shells, they are boiled in water to extract their flavor. The process is simple—just add the prawn shells to a pot of water and let them simmer, then the stock is strained to remove the shells, leaving behind a rich and fragrant broth. You only need a few tablespoons of the stock. To enhance its taste, a little salt and dark soy sauce are added. This stock will be used later when cooking the mee hoon, giving it a deep, savory flavor.
Before cooking the dish, the prawns and chicken are seasoned. The prawns are peeled, and the chicken is cut into thin slices. Both are marinated with some seasoning to give them extra flavor. This step helps ensure that the meat is tasty and blends well with the other ingredients.
Once everything is prepared, it is time to start cooking. A wok is heated with a little oil, and the seasoned prawns and chicken are stir-fried until outer layer is cooked. At this stage, vegetables such as cabbage, choy sum, and shredded carrots are added. These vegetables add color, texture, and nutrition to the dish. They are cooked until they become soft.
After the vegetables are cooked, the prepared prawn stock is poured in, creating a flavorful base for the noodles, the soaked mee hoon is added to the wok. The noodles are mixed well with the prawn stock, allowing them to absorb the rich flavors. As the mee hoon cooks, it becomes soft and flavorful. Stirring the noodles well helps to ensure that they are evenly coated with the stock and seasonings. The dish is cooked until the liquid is absorbed and the mee hoon has a nice, well-seasoned taste.
Finally, fried mee hoon is garnished with fried shallots. Fried shallots add a crispy texture and a wonderful aroma that enhances the overall flavor of the dish. The homestyle fried mee hoon is best served hot. It is a delicious, comforting meal that is easy to prepare and perfect for any occasion.
Homestyle Fried Mee Hoon | MyKitchen101en
Serve: 4
Ingredients for mee hoon:
- 120 g rice vermicelli/mee hoon
- ½ tsp fine salt
- 1 tsp dark soy sauce
- about 4 tbsps prawn stock*
Ingredients for egg:
- 2 eggs (grade A/size: L)
- ⅛ tsp fine salt
- ⅛ tsp white pepper
- ½ tbsps cooking oil
Ingredients for prawn & chicken:
- 100 g prawn (shelled & deveined)
- 230 g chicken breast meat (sliced)
- ½ tsp white pepper
- ½ tsp fine salt
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
- 30 g chopped garlic
- 3 tbsps cooking oil
Ingredients for vegetables:
- 100 g cabbage
- 120 g choy sum
- 50 g carrot (julienned)
Other ingredients:
- 2 pcs (25 g) red chilies (julienned)
- 25 g fried shallot
Directions for Cooking Fried Mee Hoon:
1 Soak rice vermicelli for 5 minutes with plain water, drained and set aside for later use. (Note: I use Erawan brand rice vermicelli in this recipe.)
2 *For prawn stock: Add 150 g of water to prawn shell, bring to the boil, cook over low heat for 10 minutes. Sieve the prawn stock. Add 4 tbsps of prawn stock, salt and dark soy sauce, mix well.
3 For egg: Add salt and white pepper to egg, beat until combined. Preheat ½ tbsps of cooking oil in non-stick wok, pour in egg. Turn the egg over when the bottom is cooked, remove when both sides are cooked. Set aside until slightly cooled, then cut into strips.
4 Add white pepper, salt, sugar, cornstarch and sesame oil to prawn and chicken strips, mix well.
5 Preheat 3 tbsps of cooking oil, add in chopped garlic, cook until fragrant. Add in prawn and chicken strips, cook until outer layer is cooked. Add in vegetables, cook until softened.
6 Add in seasoned prawn stock and soaked rice vermicelli, cook until liquid fully absorbed.
7 Mix together rice vermicelli and other ingredients, cook until fragrant.
8 Add in red chilies and shredded egg, mix well. Off the heat.
9 Garnish fried mee hoon with crispy fried shallot before serving to enhance the aroma.
Homestyle Fried Mee Hoon
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Ingredients
Ingredients for mee hoon:
- 120 g rice vermicelli/mee hoon
- ½ tsp fine salt
- 1 tsp dark soy sauce
- about 4 tbsps prawn stock*
Ingredients for egg:
- 2 eggs grade A/size: L
- ⅛ tsp fine salt
- ⅛ tsp white pepper
- ½ tbsps cooking oil
Ingredients for prawn & chicken:
- 100 g prawn shelled & deveined
- 230 g chicken breast meat sliced
- ½ tsp white pepper
- ½ tsp fine salt
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
- 30 g chopped garlic
- 3 tbsps cooking oil
Ingredients for vegetables:
- 100 g cabbage
- 120 g choy sum
- 50 g carrot julienned
Other ingredients:
- 2 pcs 25 g red chilies (julienned)
- 25 g fried shallot
Instructions
Directions for Cooking Fried Mee Hoon:
- Soak rice vermicelli for 5 minutes with plain water, drained and set aside for later use.
- *For prawn stock: Add 150 g of water to prawn shell, bring to the boil, cook over low heat for 10 minutes. Sieve the prawn stock. Add 4 tbsps of prawn stock, salt and dark soy sauce, mix well.
- For egg: Add salt and white pepper to egg, beat until combined. Preheat ½ tbsps of cooking oil in non-stick wok, pour in egg. Turn the egg over when the bottom is cooked, remove when both sides are cooked. Set aside until slightly cooled, then cut into strips.
- Add white pepper, salt, sugar, cornstarch and sesame oil to prawn and chicken strips, mix well.
- Preheat 3 tbsps of cooking oil, add in chopped garlic, cook until fragrant. Add in prawn and chicken strips, cook until outer layer is cooked. Add in vegetables, cook until softened.
- Add in seasoned prawn stock and soaked rice vermicelli, cook until liquid fully absorbed.
- Mix together rice vermicelli and other ingredients, cook until fragrant.
- Add in red chilies and shredded egg, mix well. Off the heat.
- Garnish fried mee hoon with crispy fried shallot before serving to enhance the aroma.
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Simple & delicious