Fried Mee Hoon

Meehoon or rice vermicelli is an all time favourite by my family.  You can have them for breakfast, for brunch, teatime or even dinner. I have always have extra packets of meehoon in my pantry for a quick fix especially for dinner.

You can have as vegetarian or non vegetarian meal as a stir fry or with some fancy soup.  What I will share today a stir fry with extra flavour from dried shrimps, loads of garlic and chilly.

I soak the meehoon in cold water then over a hot stove and heat up till the colour of the meehoon turn from pale to white.  This is your indication - soft, springy but not mushy, in other words al dente.  Don't let it come to a boil.  Remember you still have to stir fry with the other ingredients to give a good mix.

If you're running short of time, you could let it soak in hot water for a few minutes  stir well, check for fineness and you can use immediately.

Fried Meehoon

Ingredients

1 pkt of meehoon (about 200gm)
A whole bulb of garlic - peeled
3tbs of dried shrimps-soak in hot water and drain.
6 chilly a mixed of red and green
Choices of your vegetable : I used red capsicum, shredded carrots and some lettuce.
3 eggs
Oil
Salt to taste.

Methods.

1. Use a chopper to grind garlic, dried shrimps and chilly.

2. Heat oil in a wok. Whisk eggs with some salt and make scramble egg.  Set aside.

3. In the same wok, heat oil, stir in the chopped garlic mix.

4. Stir till aromatic.  Add in your vegetables, stir well. Salt to taste.  Stir well.

5. After a few minutes, add in the meehoon and give a good stir to mix all the vegetables with the meehoon.

6. Let it cook in low heat for several more minutes.

7.  Serve with scrambled eggs.

Enjoy