Singapore Fried Meehoon

Ingredients

300g meehoon, soaked and well drained
4 tbsp oil
2 eggs
Juice of 1 lime
1/2 tsp chopped garlic
1/2 onion, shredded
75g chicken meat, shredded
75g prawns, shelled
50g Chinese cabbage (wong nga pak), shredded
50g carrot, shredded
50g beansprouts, tailed

Seasoning

1 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp Worcestershire sauce
1 tbsp thick soya sauce
1 tsp sesame oil
Salt and sugar to taste
Dash of pepper
150ml water

Garnishing

Chopped spring onion and coriander leaves
Sliced red chillies

Method

Heat 2 tablespoons oil in a wok and fry meehoon for 1–2 minutes until lightly golden. Remove and put into a basin of cold water for 1–2 minutes. Drain well in a colander.

Heat remaining oil and fry eggs for 30–40 seconds. Remove and set aside.

Reheat oil and add in garlic and fry until fragrant. Add chicken, prawns and carrot. Stir-fry briefly.

Add meehoon and seasoning ingredients. Toss well to combine. Cover and cook for 5–6 minutes. Add cabbage, onion and beansprouts to mix and continue to cook for an extra 2–3 minutes.

Return pre-fried eggs, mix, and squeeze in the lime juice. Dish out and serve with a sprinkling of garnishing.


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