Easy Stir Fried Mee Hoon

Easy Stir Fried Mee Hoon

Quick and flavorful stir-fried mee hoon made effortlessly with Thermomix®. This delicious dish features soft rice vermicelli noodles cooked with chicken, prawns, and a medley of vegetables. Seasoned with soy sauce, oyster sauce, and fish sauce, it's a satisfying and convenient meal ready in no time. Garnish with your favorite toppings and enjoy!

Yields1 Serving
 200 g mee hoon (rice vermicelli)
 10 g garlic cloves
 10 g shallots
 25 g cooking oil
 300 g water
 30 g light soy sauce
 10 g dark soy sauce
 ½ tsp white pepper powder
 1 tsp oyster sauce
 25 g carrots, cut in strips (5 cm)
 100 g cabbage, cut in 5 cm length
 75 g protein (fish cakes/skinless chicken breasts), cut in thin slices 

1

Place a large bowl on mixing bowl lid, weigh in mee hoon. Place large bowl with mee hoon under running tap water until mee hoon is fully covered with water. Soak for 30 seconds. Drain with Varoma dish and transfer back to large bowl.

2

Place garlic cloves and shallots in mixing bowl, chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

3

Add cooking oil, sauté 4 min | 120°C | ⤺ Speed 1.

4

Add water, light soy sauce, dark soy sauce, white pepper powder and oyster sauce, cook 5 min | 100°C | ⤺ Speed Spoon. Pour half of boiled sauce into bowl with mee hoon, mix mee hoon with chopsticks until all mee hoon are evenly coated with sauce. Set aside. Place mixing bowl with remaining sauce back in position.

5

Add carrots and cabbage, cook 1 min 30 sec | Varoma | ⤺ Speed Spoon.

6

Add reserved mee hoon and fish cakes, cook 4 min 30 sec | Varoma | ⤺ Speed Spoon. Scrape bottom of mixing bowl with spatula until all mee hoon are evenly coated with sauce. Let mee hoon stand in mixing bowl for 1-2 minutes. Transfer to a serving plate. Serve warm.

Ingredients

 200 g mee hoon (rice vermicelli)
 10 g garlic cloves
 10 g shallots
 25 g cooking oil
 300 g water
 30 g light soy sauce
 10 g dark soy sauce
 ½ tsp white pepper powder
 1 tsp oyster sauce
 25 g carrots, cut in strips (5 cm)
 100 g cabbage, cut in 5 cm length
 75 g protein (fish cakes/skinless chicken breasts), cut in thin slices 


Directions

1

Place a large bowl on mixing bowl lid, weigh in mee hoon. Place large bowl with mee hoon under running tap water until mee hoon is fully covered with water. Soak for 30 seconds. Drain with Varoma dish and transfer back to large bowl.

2

Place garlic cloves and shallots in mixing bowl, chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

3

Add cooking oil, sauté 4 min | 120°C | ⤺ Speed 1.

4

Add water, light soy sauce, dark soy sauce, white pepper powder and oyster sauce, cook 5 min | 100°C | ⤺ Speed Spoon. Pour half of boiled sauce into bowl with mee hoon, mix mee hoon with chopsticks until all mee hoon are evenly coated with sauce. Set aside. Place mixing bowl with remaining sauce back in position.

5

Add carrots and cabbage, cook 1 min 30 sec | Varoma | ⤺ Speed Spoon.

6

Add reserved mee hoon and fish cakes, cook 4 min 30 sec | Varoma | ⤺ Speed Spoon. Scrape bottom of mixing bowl with spatula until all mee hoon are evenly coated with sauce. Let mee hoon stand in mixing bowl for 1-2 minutes. Transfer to a serving plate. Serve warm.

Easy Stir Fried Mee Hoon
(Visited 9 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *