Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love