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  • Fried Mee Hoon (rice vermicilli noodles)

    1 vote
    Fried Mee Hoon (rice vermicilli noodles)
    Prep: 35 min Cook: 30 min Servings: 4
    by Padma Priya Manikam
    62 recipes
    >
    This is a simply classic Malaysian noodles dish that can be eaten at any time of the day. You may add any ingredients you desire such as chicken/prawns/fishcake or make it vegetarian. It is important to soak the rice vermicilli first so it becomes soft. Not very advisable to boil the noodles as it would be too soggy & overcooked.

    Ingredients

    • Item 1:
    • One 200g packet of rice vermicilli
    • Item 2:
    • 2 tbsp of homemade chilli paste (available in supermarket too)
    • 3-4 fishcake slices - cubed or halved
    • 1 tbsp dried prawns
    • Small bowl of shredded cabbage
    • 1 fried omelete (for garnishing) - optional
    • Item 3 (to pound):
    • 1 onion
    • 2 clove of garlic
    • 1 tsp crushed dried red chilli
    • 1 small green chilli (optional)
    • Salt to taste

    Directions

    1. Soak the rice vermicilli in tap water for about 20-30 minutes. Drain the water and keep aside.
    2. Fry the fish cake in oil till light golden colour and remove.
    3. Fry the pounded items and add in the cabbage,dried prawns, chilli paste and some water and salt.
    4. Add in back the fried fish cake to mix well with the chilli paste mixture, taste the salt accordingly.
    5. Then add in the drained rice vermicilli and let it mix well with all the ingredients and cook for about 10 -15 minutes (it should not be too dry, if not add more oil).
    6. Turn off stove and may garnish with sliced omelete.

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