Chinese Style Rice Vermicelli (Meehoon)

28 Jan

In the first 3 months of my pregnancy, I had a craving for noodles. Fat noodles, short, thin, long, wet and dry-I wanted it all, and that was all that I wanted. I’ve never cooked meehoon before then, but decided to try my hand at making up my own version of meehoon. Wyld Man likes it, and so did a friend who came to dinner once. And it’s been a regular feature at the Wyld dinner table. Here’s a step-by-step photo guide to making your own.

Ingredients

Minced pork, Carrots, Silverbeet, half a red onion, rice vermicelli, light soy sauce, dark soy sauce, honey soy sauce, eggs, sugar and salt (not shown). Also not shown is oyster sauce-I forgot about it coz it wasn’t in my fridge!

The brand of rice vermicelli that I use. Here I used the empty packaging to hold peeled carrot skin.

Soak one packet of rice vermicelli in hot water till soft.

Drain

Add the honey soy sauce-I used Kikkoman brand. Or substitute with chilli sauce. Or you can do without too.

I use a very generous drizzle-1/3 cup

Light soy sauce

Another generous drizzle. 1/3 cup

Dark Soy Sauce

1/3 cup

Oyster Sauce

2 big tablespoons

Stir together. At this point, taste it and add whatever sauce you think it's missing.

Grate 2 medium carrots roughly.

Wash and drain silverbeet and chop off the ends.

You can susbstitute with celery, spinach or any leafty vegie.

Slice the silverbeet into strands.

Peel off the skin from the red onion.

Dice

Break 3 eggs.

Break the yolks and stir.

Heat your wok/pot on high. Add oil when hot.

I would normally use a wok for this-but I have an electric stove top, and a wok which is not completely flat-bottomed-which means that energy gets wasted and is not conducted to the steel. My pot works just fine for this though.

Heat a non-stick pan and add oil.

Add the red onions to the big pot.

Pour in the eggs into the non-stick pan.

I do these two steps at the same time to save time.

While the eggs cook....

wait for the onions to become translucent.

When the eggs have fully coagulated and set, break into small bits.

A restaurant would roll the eggs and slive them thinly, but they taste the same either way. My way saves time and saves washing an oily cutting board.