Yen Can Cook: Fried Meehoon
Fried meehoon, a type of staple food that can be found everywhere such as parties, hawker stalls or even restaurants. It can be cooked in many ways from the most common soy sauce version, to Nyonya style Mee Siam and canned stewed pork version. You may add in any ingredients to pair with the fried meehoon, meats, seafood, vegetables, mushrooms and etc. And here’s my version which slightly different with the normal fried version, check it out!
100g meehoon (soaked with tap water and drained)
150g sliced pork (marinate with soy sauce, pepper and sesame oil)
240ml stock (vegetable or meat stock)
1/2 tablespoon light soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
Step 1: Heat oil in a frying pan, add in egg and cook into an omelette. Remove and slice into thin strips, set aside.
Step2: Heat oil in the wok over high heat, add in the pork fillet stir fry until the pork change colour, then add in the shredded cabbage. Stir fry for a few minutes and add in stock, soy sauce, sesame oil, salt and pepper. Bring to a boil and stir in the meehoon. Turn down the heat so that the broth is still simmering. Cover the pan and simmer for about 2 to 3 minutes, stir frequently, until almost all the liquid has been absorbed.
Step 3: Remove the cover and transfer the meehoon to a serving plate. Topped with egg stripes (Step 1)
- If you don’t have stock, you can use stock cubes.
- As per mentioned, you can play around with the ingredients, using whatever you have on hand and whatever you like (e.g. swap pork for chicken, seafood or fish cakes, cabbage for choy sum, bok choy, mushroom, bean sprout & etc)
- You can serve this fried meehoon with sambal or curry gravy too.