Fried Rice Vermicelli (Mee Hoon Goreng)
This is something so simple that you can cook for one person, if you are home alone.
Rice vermicelli is a fine rice noodle that can be bought in dry form.
It is mi-fen in Mandarin, meehoon or beehoon in Malay, and bun kho in Vietnamese.
Just soak with boiling water (enough to cover all the rice noodle) in a bowl for 10 minutes
then strain dry prior to cooking.
- 50g dry rice vermicelli, soaked till al dente (about 10 minutes) and strained dry
- 1 large red onion, sliced
- 1 garlic clove, sliced
- 1 egg, lightly beaten
- 2 tablespoons light soya sauce
- 1 teaspoon dark soya sauce (optional)
- A small bunch of field mustard (about 10 leaves with stems)
- 1/2 teaspoon ground coriander seed
- 1 stick Chinese fishcake, sliced
- Mix the light soya sauce and the dark soya sauce in a small bowl.
- Heat some oil in a wok on high, brown the onion, garlic, fishcake and ground coriander seed till fragrant.
- Stir in the egg and fry till it is cooked and in small pieces.
- Add in a little more oil then stir in the rice vermicelli. Keep stirring to make sure that the rice vermicelli
doesn't stick to the wok, until it is quite firm and well coated in oil.
- Pour in the soya sauce mix, stir well to coat all the rice vermicelli.
- Add in the field mustard and cook till the vegetable is soft, stirring constantly. Remove from heat.
- Sprinkle a little salt and pepper to season further if you wish.
- Serves 2.
- The amount for each ingredient is rather subjective, you can adjust them according to your own preference.
- Amount of rice vermicelli is only rough estimation; just break off whatever amount you think you can have from the package.
- Chinese fishcake usually comes pre-cooked in packs of 4 or 5 in the chill section.
- Throw in some chopped chilies with the onion and garlic if you like it spicy.
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