Vegetarian Fried Mee Hoon ~ Asian way


Mee Hoon is fried rice vermicilli. Mee Hoon is popular in Malaysia & Singapore. Singapore has it's own version of fried noodle which is equally famous.

To simply this to 'desi' readers, Rice Vermiclli is our dearest 'akki shavige'. Akki Shavige is dressed up in various ways in Asia. Thanks to this Malaysian Mummy who blogged the vegetarian version of Mee Hoon.

Vegetarian Fried Mee Hoon
A Sweet delicacy for your most delicate times

Blog:       Author: Lakshmi Grandhim        Cuisine: Asian
Preparation time : 15mins            Cooking Time : 10 mins       Total Time Taken : 30 mins
              Makes : 4 servings                        

Rice Vermicelli : 200g (half a pack)
Carrot : 1
Capsicum: 1
French Beans: 6-7
Bean Sprouts: Handful (Optional)
Pak Choy: 8-10 Leaves (if available only, I did not use it)
Oil for stir frying
Garlic- 1 clove

Grind to smooth paste
Red Chilli – 5
Onion – 1 small
Garlic – 2 cloves
Tamarind Juice-1/4tsp

Sauces to mix
Thai Sweet Chilli Sauce- 1 Tbsp (I replaced with Sweet Sauce we get in Singapore)
Tomato Sauce – 1Tbsp ( I used Maggi hot & sweet tomato sauce)
Light Soy Sauce – 1 Tbsp
White Vinegar- ¼ tsp
Sesame Oil – 1tsp
Salt – a pinch

Method :
1.       Soak Rice Vermicelli in very hot water for 5 to 7 minutes. See Notes.
2.       Drain Vermicelli and cut them to trim their length. This is optional.
3.      Cut all vegetables into thin strips. Cut garlic into small pieces.
4.      Grind the items under the section with a little water to smooth paste  and keep it ready.
5.      Mix all the sauces in a bowl and keep it ready.
6.      Heat oil in a wok*. Add chopped garlic. When garlic starts to brown, add in ground chilli paste. Stir well, fry for a min.
7.      Add all vegetables and fry for 2-3 mins. Vegetables are kept little crisp in this preparation. If you are using bean sprouts, add them once other veggies are a bit soft.
8.      Add in prepared sauce mixture and mix well.
9.      Reduce the heat and add rice vermicelli and mix well. Use a pair of fork to mix the noodle and vegies. Once the mixture is warm, remove from stove.
10.   Serve on individual plates topped with spring onions and chilli.
11.    Enjoy when it is warm.

1. Use Rice Vermicelli available in Asian Stores. They are most suitable for this preparation.
2. Add Rice Vermicelli to boiling water and switch off the stove. Leave for 2-3mins and pour it in a colander to remove water. It takes less time than soaking. 
3. Tofu can be used for this preparation. Cut Tofu into cubes, fry them in oil and keep it ready. Once veggies are fried, add tofu pieces and then add sauces.


Sangeeta Madhav said...

Im making this Lakshmi! Just what i wanted!!!

kitchen queen said...

droolworthy and delicious.

Unknown said...

Singaporean version of shavige :-), nice variation.

notyet100 said...

Umm drooling looking at this :)