Fried Spicy Meehoon & Tunghoon Deluxe

Tested Recipe Adapted from Agnes Chang

Fried Spicy Meehoon & Tunghoon Deluxe


3 tbsp oil

A (chopped finely):

6 shallots

6 cloves garlic

6 dried chillies, soaked

6 red chillies

3 chilly padi

2 tbsp dried prawns, soaked

200g shelled prawns

1 piece fish cake, shredded

150g meehoon, soaked

150g glass noodles (tunghoon), soaked

½ shredded carrot

100g bean sprouts, tailed

75g chives, cut into 4cm length


3 tbsp fish sauce

1 tsp chicken stock powder

¼ tsp pepper

200ml water


Some shredded omelette, diced spring onion, diced red chilly

Preparation Instructions:

  1. Heat up oil, saute A until aromatic. Add in prawn meat, shredded fish cake and stir-fry until aromatic.
  2. Add seasoning and bring to boil. Add meehoon, glass noodles and stir-fry until well mixed.
  3. Add in shredded carrot and stir well. Lastly add bean sprouts, chives and stir-fry until well mixed and dry. Taste.
  4. Dish onto serving plate, garnish with shredded omelette and serve hot as one dish meal.

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