Fried Vermicelli Or Bee Hoon/Mee Hoon Goreng

Cooks in 30 minutes     Serves 2    


  • I pack vermicelli noodles
  • 3 stalks of Kai Choy (Sawi) or Chinese Chives (daun kucai)
  • 1 bowl of beansprouts
  • 1 cup of king prawns or 1cup of cuts chicken breast or 1 cup of boiled/thinly sliced boiledvbeef or bits of everything
  • 3 tablespoon sambal olek blended with;
  • 3 garlic
  • 1/2 onion or 4 shallots
  • Salt to taste
  • 1 1/2 teaspoon sugar
  • 1 cube Maggi or Knorr chicken/beef/vegetable stock
  • 3 tablespoon taucu (salty soybeans)
  • 1/2 cup boiled water
  • 1 teaspoon fish sauce (optional)
  • 2 beancurds-opetional (deep fried and sliced)
  • 1/2 cup cooking oil


  • In a large heat proof bowl, submerge the noodles in boiling water until they have softened, about 8 minutes.
  • Drain and set aside.
  • Heat up cooking oil in a wok using medium heat.
  • Fry the blended sambal olek together with salt, sugar, Maggi/Knorr cube until fragrant
  • Add in the seafood or chicken or beef or bits of all of them.
  • Stir well and fry until fragrant
  • Add in the taucu and boiled water. Stir well
  • Add in the soften vermicelli. Stir well
  • Add in the fried beancurd, fish sauce and chinese chives
  • Taste the salt
  • Dish out and garnish with thinly sliced birds eye chillies in fish sauce.

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