Mee Hoon Goreng

Mee Hoon Goreng


200g mee hoon (soaked until soften and drained)

1 big onion (peeled and sliced)

8 shallots (peeled and sliced)

250g squids (cleaned and cut into ring)

1/3 carrot (peeled and shredded)

250g cabbage (shredded)

Adequate cooking oil

A: (blended)

15g dried anchovies (rinsed and drained)

5 dried red chillies (soaked)

4 shallots (peeled)

2 cloves garlic (peeled)


1 tbsp vegetarian oyster sauce

1 tbsp kicap manis

½ tsp salt

½ tsp sugar


1 stalk Chinese celery (chopped)

1 red chilli (sliced)

3 calamansi (halved)

Preparation Instructions:

  1. Heat up a non-stick skillet with 6 tbsp of cooking oil. Saute the sliced shallots on low heat until crispy. Remove and drained on paper towel to absorb excessive oil.
  2. Use the remaining shallot oil to saute the shredded cabbage and carrot until tender crisp. Remove and set aside.
  3. Add in 2 tbsp of cooking oil in the skillet, saute the sliced onion until fragrant.
  4. Add in blended ingredients, saute until fragrant.
  5. Add in squids and seasonings, stir to combine.
  6. Add in mee hoon, constantly stir-frying until the mee hoon absorb all the sauce.
  7. Add in the cabbage and carrot prepared in step 2. Toss well.
  8. Dish out to individual serving platter, garnish with some fried shallot, chopped Chinese celery, red chilli and calamansi. Serve.

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