Anchovy Fried Mee Hoon
Fried Mee Hoon is very versatile and very delicious. You can literally throw in any ingredients, and it will still be super delicious. As I had extra crispy fried anchovies on-hand, some beansprouts and eggs, I made this dish for my family’s meal.
Ingredients
The main ingredient for this dish is the “mee hoon“, more widely known as rice vermicelli. I used the dehydrated type, which needs to be soaked in water before cooking. There are many types out there with varying instructions – so it’s important to follow the brand’s instructions. I dehydrated mine for 20 minutes and drained the water.
Next, the sauces are quite important. They give flavour to the mee hoon once absorbed. I added tomato and chilli sauce for that tanginess, but they can be omitted.
Eggs always go well with Fried Mee Hoon – so they are added by default! Feel free to use leafy greens or cabbage leaves instead of bean sprouts; just make sure to slice the stems thinly.
Mix it up by using stir-fried sliced chicken, pork or even pieces of tofu instead of crispy fried anchovies.
Steps
- Add light soy sauce to the eggs.
- Add all the sauce together and mix.
- Fry the garlic until golden brown and set aside. Remove excess cooking oil.
- Fry the eggs and set aside.
- Fry mee hoon, sauce mix and water together.
- Add bird’s eye chillies, yellow onions and red chilli. Fry until combined.
- Add spring onion stems, beansprouts, eggs and some crispy garlic. Fry until combined.
- Add half of the crispy fried anchovies and some spring onions. Fry until combined.
- Dish out Mee Hoon and top with remaining anchovies and spring onions.
- Enjoy!
Tips
- Don’t be afraid to experiment with different brands of mee hoon. Different brands have different levels of holding their texture.
- Try it with different types of stir-fried meats!
- Don’t stir the mee hoon too much once cooked as it breaks easily.
- For softer beansprouts and spring onions, add them together with the yellow onions.
- Serve with sambal dishes, pickled green chilli, or fried meats!
- Be sure to follow along with the video for the same delicious result!
Let’s Eat!
Serve with some sliced red chillies in light soy sauce.
Very tasty! The bean sprouts and spring onions are crunchy, the eggs are well-seasoned, and the mee hoon has absorbed all the flavour.
The anchovies and crispy garlic bits add aroma and savouriness to every bite. My family enjoyed this tremendously.
Storage Instructions
Once cooled, this Fried Mee Hoon can be kept in the fridge, sealed in an air-tight container. It can last overnight this way. Reheat over low heat, keeping the stirring and tossing to a minimum for 5 minutes, and enjoy.
Happy cooking! 😀
Anchovy Fried Mee Hoon
Equipment
- Non-Stick Frying Pan
- Silicone Turner
- Food Tongs
Ingredients
- 170 g dried mee hoon, rice vermicelli, soaked for 20 mins
- 2 eggs
- 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp tomato sauce
- 2 tbsp chilli sauce
- 1/2 tbsp sugar
- 75 ml cooking oil, unscented
- 35 g garlic, peeled, washed and chopped
- 150 ml water
- 18 g bird's eye chilli, mixed, sliced half
- 35 g spring onions, cut to 2 inches in length, stems & leaves separated
- 17 g yellow onions, peeled, washed, and sliced
- 25 g red chilli, washed, cut to strips
- 260 g bean sprouts, washed and drained
- 23 g anchovies, crispy, pre-fried
Instructions
Preparation
- Rehydrate dried mee hoon per packaging instructions.
- Crack 2 eggs and add half of the light soy sauce. Do not whisk. Set aside.
- Mix the rest of the light soy sauce, oyster sauce, tomato sauce, chilli sauce and sugar. Set it aside.
Cooking
- Heat all the cooking oil in a non-stick pan over medium heat. Add all the garlic, and fry until goldne brown. Remove from the heat and set aside.
- Remove 2/3 of the oil from the pan and set aside.
- Cook the eggs for 1.5 minutes, gently stirring to preserve the white and yellow portions. Remove from the heat and set aside.
- Add the rest of the oil and mee hoon. Let it simmer for 10 seconds before flipping.
- Pour the mixed sauce and all the water. Stir to combine.
- Add bird's eye chilli, yellow onions and red chilli. Stir to combine. Simmer for 2 minutes.
- Test the doneness of the mee hoon by pressing between fingers. If halfway cooked, add spring onion stems, bean sprouts, egg, and half of the fried garlic. Stir for 1 minute or until combined.
- Taste and adjust as preferred. Switch off the heat. Add 2/3 of the crispy anchovies, and 2/3 of spring onion leaves. Toss the mee hoon gently to mix.
Serving
- Dish onto a large serving plate. Top with the rest of the spring onions, fried garlic and crispy anchovies.
- Serve with red chilli slices drenched in light soy sauce, or pickled green chilli.
Video
Notes
Tips
- Don’t be afraid to experiment with different brands of mee hoon. Different brands have different levels of holding their texture.
- Try it with different types of stir-fried meats!
- Don’t stir the mee hoon too much once cooked as it breaks easily.
- For softer beansprouts and spring onions, add them together with the yellow onions.
- Be sure to follow along with the video for the same delicious result!
yummy and delicious
Hi philomela, indeed, it was! Glad you’ve enjoyed it 😀