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.
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.
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.
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
- 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
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.
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.