This is a common dish in South East Asia, you can find this in the menu of most buffet tables (commercially or home). This dish is also often cook to serve with BBQ food in Asia instead of burger bun. Although, the recipe stated serve four, however, this dish can serve as main course alone, at such, it can only serve two. The original recipe does not included the green, however, as I made it as main course alone, I added in the green to have the whole dish a balance nurture diet.
Thus rather suitable to cook for two after work. Come back from work and realise need to cook for two, just put the mee hoon in water to soak, take sweet time for shower, come out prepare the other ingredients, shall be nice enough to stir-fry the mee hoon. You can have the food for two in one hour.
Ingredients (Serves 4)
- 200 g mee hoon (rice vermicelli), soaked
- 100 g chicken breast, shredded
- 100 g Choy Sum, cut into about 4 cm long, (optional, can also replaced with other greens)
- 1 egg, fried into omelette, shredded (or hard boiled, de-shelled and cut into stripe)
- 1 onion, shredded
- 1 red chili
- 1 teaspoon shredded kafir lime leaves
- 3 tablespoon Spicy Asam Sauce
- 1 teaspoon salt
- 100 ml water
- 1 tablespoon light soya sauce
- 1 tablespoon oil
- Heat up oil and sauté onion until fragrant. Add in Spicy Assam Sauce, chicken and stir-fry until aromatic.
- Add in rice vermicelli, salt, water, light soya sauce and Choy Sum, and stir-fry till the rice vermicelli is tender. Dish up.
- Sprinkle kafir lime leaves and egg on top and serve.
Cooking Time 60 minutes including mee hoon soaking