Mee Hoon Goreng/Rice Vermicelli Stir Fry ( Indo-Chinese Style)

My blog has no recipes related to Malaysia. Yeah been living in Malaysia for almost 9 years I do make recipes that has its roots from there. I make them on a weekly basis. Yet not even one has gotten its way in the blog. Those are Maggi Mee Goreng, Nasi Lemak, Nasi Goreng, Nasi Minyak,  ……. the list goes on. “Mee” in Malay Language is “Noodles” and “Mee Hoon” is nothing but “Rice Vermicelli”. I learnt to cook this in Malaysia. There is also a type of fresh noodles which is sold in the markets and shops that is yellow and thicker in size, it is fresh and soft unlike the dried noodles. Another one is a fresh rice noodles called Kway Teow, it is more flatter and broader than the dried rice noodles. But it is very soft when cooked.

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Many might be thinking what am I talking about here, it all sounds new to many am sure. People from Singapore Malaysia Indonesia can relate to all these. Ok let’s get to the recipe. This is a recipe which is a one pot meal as it has a lot of vegetables along with tofu and Bean Sprouts (called Taugay in Malay). In all the noodle preparations they add tofu and Bean Sprouts. When I had gone to live with my in-laws after marriage I slowly learnt to like this and then learnt to cook these also.

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Forgot to mention the meaning of Goreng – It means stir fry. The whole cooking is done in medium to high flame. The best thing is not to allow the vegetables to become mushy, needs to have a bite or rather say a crunch. Yes am glad I could finally post this recipe Hope you all will try.

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Await for the other goreng recipes soon. Do try and let me know if you liked it.


Mee Hoon Goreng

Cuisine: Indo-Chinese | Category: One Pot Meals/Noodles Recipes | Soak time: 1 hr | Prep time: 30 mins | Cook time: 20 mins | Serves: 4

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Ingredients

  • Rice Vermicelli – 1pkt.
  • Oil – 3 tbsp.
  • Carrot – 1 cup (2 Nos. – Chopped as shown)
  • Beans – 1 Cup (A Handful – Chopped as shown)
  • Potato – 1 Cup(1 Big Sized – Chopped as shown)
  • Cabbage – 1/4 of a small cabbage (Chopped as shown)
  • Tofu – 4 blocks ( 2″ x 2″ block of 1″thickness)
  • Bean Sprouts – 1 Cup
  • Onion – 1/2 (Medium sized or 1 Small One)
  • Garlic – 5 Cloves
  • Red Chili Powder – 3 tsp.
  • Sweet Soy Sauce – 1/4 Cup (Increase or decrease accordingly)
  • Salt – 1 tsp.

Note:: Preparation of Sweet soy Sauce :-

  • Soy Sauce – 1/4 Cup
  • Brown Sugar or Palm Sugar or Molasses – 1/3 Cup.
  • Star Anise – 1 (Optional)

Take all the ingredients in a sauce pan and heat in medium flame until it comes to a boil and then simmer it for few seconds. After that switch off the stove and allow it to cool before discarding hte star anise.

METHOD with VISUAL CLICKS

Get all the ingredients ready.
Get all the ingredients ready.
Slice tofu into thin pieces and toast them i na tawa on both sides by adding little oil.
Slice tofu into thin pieces and toast them in a tawa on both sides by adding little oil. Do it in batches if needed.

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Soak the Mee Hoon/Rice Vermicelli in normal water for atleast 1 to 2 hrs.
Soak the Mee Hoon/Rice Vermicelli in normal water for atleast 1 to 2 hrs.
Rough chop the garlic and onion and transfer it into the blender.
Rough chop the garlic and onion and transfer it into the blender.
Add little water and blend them into a smooth paste.
Add little water and blend them into a smooth paste.
Take oil in a wok or a wide mouthed vessel.
Take oil in a wok or a wide mouthed vessel.
Add the chopped beans, carrot and potato to it.
Add the chopped beans, carrot and potato to it.
After a few mins of sauteing add the cabbage and cook for few mins until they get half cooked.
After a few mins of sauteing add the cabbage and cook for few mins until they get half cooked.
Add salt at this stage. Make sure you add the salt only as much required for the vegetables. Not more than that.
Add salt at this stage. Make sure you add the salt only as much required for the vegetables. Not more than that.
Now add the pureed onion and garlic. Cook until the raw smell goes.
Now add the pureed onion and garlic. Cook until the raw smell goes.
After that add the tofu and red chili powder.
After that add the tofu and red chili powder.
Drain the Mee Hoon/Rice Vermicelli from the water and place it on a cutting board.
Drain the Mee Hoon/Rice Vermicelli from the water and place it on a cutting board.
Cut the Mee Hoon/Rice Vermicelli to an inch size using a knife.
Cut the Mee Hoon/Rice Vermicelli to an inch size using a knife.
Add the soaked and cut vermicelli to the cooked & spiced veggies.
Add the soaked and cut vermicelli to the cooked & spiced veggies.
Mix everything well and saute for few mins.
Mix everything well and saute for few mins.
Add the sweet soy sauce at this stage. Mix everything well and cook for a minute until everyting blends together. Taste it now the salt, spice and sweetness of the vermicelli should be balanced.
Add the sweet soy sauce at this stage. Mix everything well and cook for a minute until everything blends together. Taste it now – the saltiness, spiciness and sweetness of the vermicelli should be balanced.
Mix everything well and taste the vermicelli if it is soft or not.
Mix everything well and taste the vermicelli if it is soft or not.
Sprinkle some water and cover and cook the Mee Hoon/Rice Vermicelli until it becomes soft.
If not sprinkle some water and cover and cook the Mee Hoon/Rice Vermicelli until it becomes soft.
Finally add the bean sprouts and mix everything well. Immediately switch off the stove.
Finally add the bean sprouts and mix everything well. Immediately switch off the stove.
Mee Hoon Goreng/Rice Vermicelli Stir Fry is ready to eb served.
Mee Hoon Goreng/Rice Vermicelli Stir Fry is ready to be served.

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Note : The amount of vegetable added can be of your choice. The choice of vegetables added also can be your choice. I add fresh button mushrooms also if I have them. But Tofu and Bean Sprouts are a must (for the authentic version).

Many places don’t sell sweet soy sauce, I bring mine from Malaysia. So I have given a substitute for the same, as many don’t use this sauce much so buying one bottle is not practical also.

I have given the recipe for a whole vermicelli packet for easier understanding. If you prefer to recuce the amount then reduce the vegetables accordingly.

Soaking the vermicelli in normal tap water helps it to cook easily. No need to soak it in hot water. It will make the vermicelli very mushy and soft. We are not expecting that.

Cook the vegetables until it’s half done. Remember this is a chinese dish so cook the entire veggies in medium to high flame and recuce flame when cooking the vermicelli.

Add salt to only the amount of vegetables you are cooking as the soy sauce has salt it will be perfect that way.

Make it spicy if you like it spicy. We all like it spicy.

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The Mee Hoon Goreng/Rice Vermicelli Stir Fry are ready to be served. Just serve it with some sliced cucumbers. A perfect Dinner to enjoy by itself. Try and let me know if you liked it.

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37 thoughts on “Mee Hoon Goreng/Rice Vermicelli Stir Fry ( Indo-Chinese Style)

      1. Lathiya I find these in supermarkets in the noodles section or Chinese section. This can become an easy substitute for idiyappam. Boil in hot water with salt for just 3 to 5 mins and do a tadka and enjoy like the idiyappam (string hoppers). It looks like the Vermicelli but white in colour. GLUTEN FREE. 😉

        Liked by 1 person

      1. I get them in the supermarkets here. Think it should be available in proper supermarkets. It looks like dried idiyappam. Actually it can be substituted for string hoppers also. I make lemon sevai and tomato sevai using these. Even can be replaced for rice in a Briyani. It is called Rice Vermicelli.

        Liked by 1 person

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