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Mee Hoon Goreng - SIMON GOH, CHINTA RIA

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

INGREDIENTS

100g dried rice or bean vermicelli, (mee hoon)
1 tablespoon vegetable oil
½ onion, thickly sliced
250g fish cakes sliced
1 lup cheong sausage, thinly sliced or 2 tablespoons cooked shredded chicken
1 egg
1 tablespoon chicken stock or water
1 tablespoon soy sauce
1 tablespoon kecap manis
½ cup bean shoots
1 tablespoon fried shallots
1 lemon, quartered, (optional)
METHOD

Pour boiling water over noodles and leave for 5-10 seconds or until soft. Drain and set aside.

Heat wok and add oil. Break egg into wok and stir around. Add onion and cook for 1 minute. Add lup cheong and then fish cakes, stir through. Add the noodle to the wok and toss to combine. Pour in the sauces and cook for 3-4 minutes.

Next, add bean shoots and cook for another minute or two.

Turn out onto plate, garnishing with shallots and lemon (optional).

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