This Homemade Stir-Fry Meehoon only uses very simple ingredients you can easily get from your grocery store or supermarket and needs very minimal seasoning. The noodles are aromatic with all the flavours coming from the seafood, meat and basic aromatics. It is very delicious, comforting and satisfying.
Can I Substitute the Ingredients?
Yes, you can substitute with any seafood or meat. You can also substitute the cabbage with other vegetables like bok choy, choi sum etc.
Cooking Tips
Don’t over-soak the noodles – Soak only until they’re pliable. Over-soaking makes them mushy and hard to stir-fry.
Marinate meat properly – Make sure all liquid is absorbed before adding oil. This keeps the meat juicy and flavorful without releasing excess water during cooking.
Butterfly the prawns – This helps them curl beautifully when cooked and gives a better mouthfeel.
Add water to soften the meehoon – Add water until you get the desired softness for the meehoon. The water will also deglaze the pan, especially if you’re using a stainless steel wok.
Don’t throw the fragrant prawn oil – After sautéing the prawns, don’t throw the fragrant oil away—it adds flavour to the entire dish.
Gently mix the noodles and don’t overcook them—this helps prevent them from breaking into short strands.
Use the thicker type of meehoon — there are two types: one is thin, which is suitable for soup noodles, and the other is thick, which is more suitable for stir-frying.
What to serve with?
You can serve it with cut chilli padi and minced garlic in light soy sauce, garlic chilli sauce, or simply enjoy it on its own.
Homemade Stir-fry Meehoon Recipe – Simple Ingredients, Minimal Seasoning
Ingredients
- 250 gram rice noodles/meehoon 250 克米粉
- 250 grams prawn deveined 250 克虾，去筋
- 250 grams chicken or pork thinly sliced 250 克鸡肉或猪肉，切薄片
- 8 cloves garlic minced 8 瓣蒜，切碎
- 12 shallots thinly sliced 12 个红葱头，切薄片
- 250 grams cabbage 250 克卷心菜
- 1 tablespoon light soy sauce 1汤匙生抽
- 3-4 tablespoons cooking oil 3-4汤匙食用油
Seasoning for prawns 虾调料:
- 1/4 teaspoon salt 1/4茶匙盐
- 1/4 teaspoon sugar 1/4茶匙糖
- dash of white pepper 少许白胡椒粉
- 1 tablespoon shaoxing wine 1汤匙绍兴酒
Seasoning for chicken/pork 鸡肉/猪肉调味料：
- 1 tablespoon light soy sauce 1汤匙生抽
- 1/2 teaspoon sugar 1/2茶匙糖
- dash of white pepper 少许白胡椒粉
- 1 tablespoon cooking oil 1汤匙食用油
Garnish 装饰:
- coriander/chilli 香菜/辣椒
Instructions
- Marinate the prawns– Devein and butterfly the prawns. Season with a little salt, sugar, white pepper, and Shaoxing wine. Mix well and set aside.
- Marinate the chicken– Slice chicken thinly. Add sugar, light soy sauce, and pepper. Mix until the liquid is fully absorbed. Add 1 tablespoon of oil and mix again until the pieces are well coated.
- Soak the noodles– Soak rice vermicelli in water for about 7 minutes until soft and pliable. Drain immediately once they reach the right texture.
- Prepare vegetables– Slice shallots, mince garlic, and cut cabbage thinly. Set everything aside.
- Saute prawns– In a hot pan with oil, cook prawns on medium heat until both sides turn a golden pink/orange color. Remove and set aside. Keep the fragrant oil in the pan.
- Sauté aromatics– In the same pan, add garlic and shallots. Sauté until golden and fragrant.
- Cook chicken and vegetables– Add marinated chicken. Stir-fry until cooked through. Add cabbage and stir-fry until it softens and shrinks.
- Add noodles– Toss in the softened mee hoon. If the mixture seems dry, add water to soften the noodles. Mix gently.
- Add eggs– Push noodles to one side. Add oil and crack in 2 eggs. Lightly swirl the eggs and cook them to about 60–70% doneness before gently mixing them into the noodles.
- Final touches– Add a dash of light soy sauce, toss in the cooked prawns, and sprinkle spring onions on top. Mix everything together and serve hot.