FRIED RICE VERMICELLI

15 MINS

This fried mee hoon rice vermicelli is a popular addition to any meal, and from a busy parent’s perspective a godsend, as it provides a quick, no-fuss, one-pot meal. My mum used to make this often and you will find it at many hawker stalls, available at all times of the day, in Malaysia. It is also a perfect dish for dinner parties as it can be scaled up and cooked a day or so in advance; simply warm up in a microwave before tucking in.

SERVES 2

–3tbspoil

– 3 garlic cloves, finely chopped

– 150g skinless chicken thigh or breast, finely sliced (or use any other meat, small raw prawns, or to make it vegan, fried tofu puffs or robust vegetables like carrots or green beans) – 200g rice vermicelli, soaked in cold water for at least 30 minutes, then drained

– large handful of beansprouts

– 2 spring onions, finely sliced

– fried egg or omelette with sambal or fresh chillies in soy sauce, to serve (optional)

For the seasoning

– 3 tbsp light soy sauce – 1 tbsp oyster sauce (or ½ tsp salt to make it vegan) – 1 tsp white sugar

– ½ tsp ground white pepper

Add the oil to a wok and place over a high heat. Let it warm up for at least a minute before adding the garlic. Stir-fry quickly and then add the chicken, cooking for a minute, stirring frequently.

Add the rice vermicelli and seasoning ingredients with a tablespoon of water. Stir-fry for 3-5 minutes depending on how dry you like your noodles. Finally add the beansprouts and spring onion. Stir-fry for another minute to incorporate everything.

This works well served with a fried egg or thinly sliced omelette, as well as finely cut chillies in light soy sauce.