FRIED MEE HOON
Fried Mee Hoon or also known as fried rice vermicelli, those thin white rice noodles are perfect for frying up in a thick soy based sauce as it soaks up all the lovely flavors you WILL develop in that pan of yours. Did I also mention this is a 1 Pan meal.
Paired with a lovely fried egg on top, some spicy chili sauce or sambal of your choice and this is the perfect breakfast, lunch or even a light dinner. A super light and simple meal that can be whipped up in minutes.
How to Become a Wok Master?
200g Chicken Thigh
1/2 Onion Sliced
3 Cloves Garlic Minced
1 Whole Scallion
2tb Light Soy Sauce (Lee Kum Kee)
2tb Oyster Sauce (Lee Kum Kee)
1te Shao Xing Wine
1/2te Sesame Seed Oil
While its soaking begin to chop your chicken into bite size pieces, mince 3 cloves of garlic and slice 1/2 an onion as well as a couple leaves of Chinese Cabbage.
In a WOK or pan heat up some oil on medium high heat.
Prepare for an explosion and quickly drizzle in 1te of Shao Xing Wine or any cooking wine and RUN for safety.
Throw in your sliced onions, chicken and scallion and gently fry till the chicken is cooked.
Add in the garlic and chopped Chinese cabbage.
Plate up and serve with a fried omelet on top and a some chili if you like a little bit of heat.
Extra: You can leave it on the heat for a little longer to develop these little crispy bits at the bottom just be careful not to burn them. PSSST it also pairs super well with some sambal which can be found in the NASI LEMAK recipe