Name: Mee Hoon Goreng Mak (Mum’s Fried Rice Vermicelli)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 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 (3½ oz) bean sprouts, tailed; 1 tsp + 4 Tbsp vegetable oil; 1 tsp dried shrimps (omit if making vegetarian noodles); 4 shallots, peeled; 4 cloves garlic, peeled; 3 Tbsp dried chilli paste; 4 Tbsp water; 1 Tbsp oyster sauce (omit if making vegetarian noodles); 150 g (5⅓ oz) dried rice vermicelli; 1 Tbsp white vinegar; 2 tsp light soy sauce; 1 Tbsp sweet soy sauce; Chopped spring onions; A handful of fried firm tofu slices; ½ tsp sesame oil; 1 Tbsp ketchup; 1 tsp dark soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

150 g (5⅓ oz) dried rice vermicelli
1 tsp + 4

Method

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