Mee Hoon Goreng Mak

Mum’s Fried Rice Vermicelli

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Preparation info

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    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This is a firm favourite amongst Malaysians. It is a dish that we enjoy eating for breakfast, lunch and dinner! This dish can be as basic or as lavish as you want. Improvise by adding different vegetables, prawns and chicken. This version is my mother’s special version that she would always prepare whenever we went home to visit.


  • 150 g (5⅓ oz) dried rice vermicelli
  • 1 tsp + 4 Tbsp vegetable oil
  • 2 eggs, lightly beaten (omit if making vegetarian noodles)
  • 1 large carrot, peeled and cut into fine matchsticks
  • 1 medium white onion, peeled and sliced
  • 100 g ( oz) bean sprouts, tailed

Spice Paste

  • 4 cloves garlic, peeled
  • 4 shallots, peeled
  • 3 Tbsp dried chilli paste
  • 1 tsp dried shrimps (omit if making vegetarian noodles)
  • 4 Tbsp water


  • 1 Tbsp oyster sauce (omit if making vegetarian noodles)
  • 1 Tbsp sweet soy sauce
  • 2 tsp light soy sauce
  • ½ tsp sesame oil
  • 1 tsp dark soy sauce
  • 1 Tbsp ketchup
  • 1 Tbsp white vinegar


  • A handful of fried firm tofu slices
  • Chopped spring onions


  • Soak the rice vermicelli in a large bowl of water for about 1 hour. Drain before using.
  • Place all the ingredients for the spice paste in a blender and process until fine. Set aside.
  • Mix the ingredients for the seasoning in a small bowl. Set aside.
  • Heat 1 tsp oil in a large frying pan over medium heat. Add the eggs and swirl to coat the entire pan. Let it set, then flip the omelette to cook briefly on the other side. Transfer to a clean dish. Set aside to cool before rolling up and slicing into long strips.
  • Heat 4 Tbsp oil in a large wok over medium heat. Add the blended spice paste and fry until fragrant and the oil starts to separate. This will take about 10 minutes.
  • Add the seasoning and stir to combine. Add some water if the mixture gets too dry.
  • Add the carrot and onion, and mix well. Add the noodles and bean sprouts and turn the heat to low.
  • Using 2 wooden spatulas, lift and turn the noodles until softened and evenly coated with the seasoning. The noodles will continue to soften as it cooks. Stir gently so the noodles don’t break.
  • Add the egg strips and mix well. You can also serve the eggs on the side.
  • Dish out and garnish with fried firm tofu slices and chopped spring onions. Serve immediately.