Mee Hoon Goreng, or Malaysian Fried Vermicelli Noodles, is a very popular street food found in most parts of Southeast Asia. It's one of those quick and easy recipes that's perfect no matter what time of day - breakfast, lunch, dinner, or even as a filling snack.
Like mine, almost every home in Malaysia has its own secret recipe - and this is my version that I learnt from my Mom and aunts. The recipe is fairly simple, and you can make use of whatever vegetables or proteins you have on hand. It is naturally gluten-free and can be easily adapted to suit a vegan or vegetarian diet.
I've only used bok choy and shrimp in this Mee Hoon Goreng recipe - since that's what I had on hand. But feel free to add in whatever and as many fresh vegetables as you like. Carrots, cabbage, bean sprouts and even spinach work very well in this recipe. For protein you can also opt for tofu, eggs or chicken.
When picking vermicelli, make sure you go with one that is made with rice (white and brown are both readily available) and has as few ingredients as possible. Prep the vermicelli noodles according to the package instructions, which usually only requires them to be soaked for a few minutes and then rinsed in cold water.
I usually make a big batch of this Mee Hoon recipe - it's great for lunch the next day and also freezes really well. I'd love to know if you've tried this recipe and what alterations you made to it, so please do comment and let me know below. Happy cooking!
Mee Hoon Goreng (Malay-style Fried Vermicelli Noodles)
- 3 tablespoon light cooking oil
- 2 tablespoon finely chopped garlic
- 1 medium-sized onion thinly sliced
- ½ teaspoon red chilli powder
- 1 tablespoon coriander powder
- 2 tablespoon tomato paste
- salt to taste
- 15-20 medium-sized shrimp shelled and deveined
- 300 gms vermicelli noodles prepped according to package instructions
- 2 tablespoon light soya sauce
- 2 cups chopped bok choy
- lime wedges for garnish
- Heat oil in a large non-stick wok or a wide pan. Add in garlic and onions, and fry for a couple of minutes till lightly browned and fragrant.
- Stir in spices, tomato paste and salt, and fry for a few seconds to mix well.
- Add in shrimp and stir-fry for a few minutes till they start to turn opaque.
- Add in the vermicelli noodles, soya sauce and bok choy, and stir-fry for a few minutes till everything is mixed well and cooked through.
- Sprinkle over with lime and serve warm.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat