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.
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| 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
- 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.
- 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.
- 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.
- Remove cover, toss noodles well and fry until water is almost dry.
- Mix in omelette.
- Dish up to serve. Garnish with chillies and spring onions.
Green beans Sweet Potato Soup [here]
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