Mee Hoon/Mihun/Bihun/Bee Hoon or rice vermicelli is made from, rice! You can have it fried, in soups, in dishes with gravy, and even in salads. There is another type of noodle that looks very similar which is known as glass or cellophane noodles made from mung beans, but these are not the same.
Mee Hoon is available in most Asian shops and to my surprise, even in the local grocery store. It’s inexpensive and makes a quick and simple meal or if you like it fancy, then fancy it up. I always have 2-3 packets of mee hoon in my pantry for my extra extra lazy days. This recipe even easier and simpler as it’s only seasoned with soy sauce, rice wine, oyster sauce, sesame oil and the basic salt and pepper. Add in some vegetables and meat or eggs and you’ve got a complete meal. In Malaysia, you can find this type of fried Mee Hoon in economy rice food stalls.
There are two types of soy sauce that I am used to. The first is light soy sauce (kicap masin) which is very watery and salty. The other is dark soy sauce (kicap manis/ketjap manis) which is thick, dark, and sweet. When it comes to soy sauces, I am very picky. Too picky that I’d rather lug 3 litres of it in my check-in bag than to buy it from here (or other brands). To me, there’s no other soy sauce brand as good as HW Cap Ayam (HW Chicken Brand) which is made in Sabah. A few months back, there was even an obviously photoshopped photo of a guy before and after consuming this soy sauce who then turned into a handsome guy after eating it that was circling around Facebook. 😀
Not all soy sauces are the same though. It varies according to the country it comes from. Japan, Korea, China, Philippines and Indonesia all have their own version of soy sauce, but the difference is just very slight.
So here it is, a very simple and basic fried mee hoon topped with fried omelette recipe.
- 1 packet (200 grams) Mee Hoon / Rice Vermicelli
- 1 medium Onion, chopped
- 3-5 cloves Garlic, chopped
- ½ inch Ginger, grated
- Half Chinese Cabbage*, cleaned and cut into stripes
- 2 Tablespoons Light Soy Sauce
- 2 Tablespoons Dark Soy Sauce
- 1½ Tablespoons Oyster Sauce
- 1½ Tablespoons Shaoxing Wine ( Chinese Cooking Wine)
- ½ Tablespoon Sesame Oil
- To Taste Salt
- To Taste White Pepper
- 2 nos Egg, fried or fried omelette
- 1 Bundle Spring Onions, chopped
- To Garnish Fried Onions
- To Garnish Sriracha or Chilli Sauce
- Fried Mee Hoon
- Soak mee hoon according to instructions on packet. Normally I soak it in cold water for 5-7 minutes or till it has soften.
- Discard water and strain.
- Transfer mee hoon into a container. Add wet seasoning. (This is to ensure you evenly season the mee hoon. Seasoning while it’s cooking is a little tricky.)
- In a wok or a deep non stick pan, fry onions, garlic and ginger in some vegetable oil till fragrant.
- Add meat if using. Cook through.
- Add mee hoon and balance wet seasoning. Continue frying for 5 minutes.
- Add vegetables (you can also pre-cook vegetables) and fry till vegetables are cooked.
- Serve or keep aside till other dishes are cooked.
- Fried Omelette
- Whisk eggs with 1 tablespoon of water, and salt and pepper.
- Pour into a lightly greased non stick pan on medium high heat.
- Cook till the edges are slightly browned and flip it.
- Cook for another minute or two.
- Transfer fried omelette onto a chopping board and cut into thin or thick slices.
- Top fried mee hoon with fried omelette and desired garnish and serve.
- *Use any type of vegetable you like such as mustard greens, bok choy, bean sprouts or snap peas.
- Serve with side dishes such as tofu, stuffed aubergines, fried egg, fish cake, and many more.
- To add some spice, add a few birds eye chillies while cooking or serve on the side in some soy sauce.