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Monday, October 29, 2018

FRIED RICE VERMICELLI [MEEHOON]

Weekend light meals.  A simple stir fry rice vermicelli [meehoon] that is easy to prepare and if you feel a fried meehoon is insufficient for your family or yourself, feel free to  pre-cooked a sweet potato soup, red bean soup or green beans soup etc in a slow cooker.  
Red Beans Soup [recipe here]
A savoury meehoon and a sweet dessert is just perfect to enjoy in the comfort of our cozy home, instead of bringing the whole family out for a light meal.  Don't forget the weather is unpredictable these days [rainy or humid weather].

This fried meehoon tastes good just with these seasoning.  You can marinate the pork shreds with a pinch of salt, pepper and 1/2 teaspoon of cornflour for added flavour.
Awesome.
Ingredients
[serves 2-3]
120 dried meehoon-soaked for 10 minutes, drained in colander
3-4 dried mushrooms-soaked and cut shreds
50 gm shredded lean pork or pork belly
1 egg - lightly beaten with a pinch of salt 
1/2 capsicum - seeded and sliced
2-3 shallots and 2 pips garlic - peeled and chopped
200 ml water
some cut red chillies and spring onions for garnishing
Seasoning
2 tbsp light soy sauce
1/4 tsp msg
dash of pepper

  1. Heat a non stick wok with 1/2 tbsp oil, pour in beaten egg to make an omelette like a flat pancake. Remove, cool and cut shreds. Set aside.
  2. Using the same wok, add in 1/2 tbsp oil to fry mushrooms and meat shreds until oil oozes out.  Add in chopped shallots and garlic to fry until aromatic.
  3. Add in carrots and seasoning, mix well before adding water.  Bring to boil, tastes to adjust seasoning before adding meehoon.  Toss well,  spread capsicum on top.  Cover to cook for 1-2 minutes.
  4. Remove cover, toss noodles well and fry until water is almost dry.
  5. Mix in omelette.

  6. Dish up to serve.  Garnish with chillies and spring onions.
    Green beans Sweet Potato Soup [here] 

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