Mee Hoon Goreng (Spicy Rice Vermicilli) is a spicy and delicious preparation of rice vermicelli. This rice noddle is cooked in Malay style. This is a popular street food in Malaysia. I love it and learned to cook this when I was staying in Kuala Lampur. It is commonly known as Beehoon, Bihun or Meehoon. They are very thin rice noodle that comes as a bundle in a packet.
Mee Hoon is quite easy and quick to cook and can be a meal by itself. I like to add a lot of vegetables and tofu (bean curd) so that the dish is nutritious and yummy. I have used fresh organic Bok choy from my Balcony Garden and this makes it even tastier. I am sure you will enjoy this dish as much as I do.
You may also checkout our other Noodle recipes like Stir Fried Noodles with Peppers, Pan fried noodles with Oyster sauce, Kway Teow (Malaysian Flat Noodles), Hoisin Vegetables With Pan Fried Noddles and Chow Mien.
Yield: 3 to 4 serving
Prep time: 5 minutes
Total time: 15 to 20 minutes
Ingredients For Mee Hoon Goreng (Spicy Rice Vermicilli)
300 grams rice vermicelli
100 grams tofu
1 carrot julienned
1 medium onion sliced
½ cup cabbage thinly chopped
1 head Bok choy
½ cup spring onion greens
1 tablespoon soya sauce
1 teaspoon sugar
Salt to taste
2 to 3 tablespoon oil
Paste
1 medium onion chopped
8 pods garlic
2” piece ginger chopped
6 to 8 dry red chilli soaked in water
Direction For Mee Hoon Goreng (Spicy Rice Vermicilli)
- Soak the vermicelli in tap water for 15 to 20 minutes. Drain and set aside.
- Grind all the ingredients for the paste to a fine paste.
- Heat oil in a wok and fry the piece of tofu till light pink. Slice and set aside.
- In the same oil add the paste, sugar and saute till well cooked and dry.
- Add the carrot, onion and saute for 2 minutes.
- Now stir in 1 cup water, soya, salt and let it come to boil.
- Add the vermicelli and toss well.
- Add the cabbage, bok choy and saute for 2 minutes.
- Add in the spring onion greens, sliced tofu and toss.
- Check the seasoning.
- Garnish with spring onions and serve hot.
