Cantonese Fried Mee Hoon, or 香底米 in Chinese, is my father in law favorite and mine.
In my household, creating fried noodles or any noodle recipe is essential.
First of all, it’s quite a convenient and fast recipe compares to cooking rice with multiple dishes. And with the busy schedule, it’s quite handy to keep this kind of recipe.
Secondly, my husband is a person who loves noodles, so naturally, I would experimenting and making a different kind of noodle in my kitchen.
Thirdly, this type of noodle recipe is a gem. I have been eating this since I was a little kid. It’s started when my father bought us after coming home from a late-night shift as a minibus driver. Again, naturally, it sticks with me.
So, I hope you will enjoy this recipe as I do. Try it when you have time.
CANTONESE FRIED MEE HOON RECIPE 香底米
YIELD : 2-3 PERSON
200g Bee Hoon
100g Choy Sum, Cut Into 3-4 Inches Length
800ml Chicken Stock
A Few Ginger Slices
1 Tbsp Minced Garlic
7-8 Prawns, Devein
3 Tbsp Cooking Oil
A Lot Of Deep Frying Oil
MARINATE THE PORK SLICES FOR 30 MINS. (OPTIONAL)
200g Pork Slices
2 Tsp Oyster Sauce
1 Tsp Cornstarch
1 Tbsp Shaoxing Wine
2 Tbsp Water
COMBINING THESE INGREDIENTS TO THICKENING THE BROTH.
3 Tbsp Cornstarch
3 Tbsp Water
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
¼ Tsp Salt
1 Tsp Sesame Oil
A Few Dashes White Pepper
PART 1 : DEEP FRYING THE BEE HOON
- Heat up a pan or wok with a lot of oil. It has to be deep enough to fry the bee hoon.
- The pan has to be very hot before putting in the bee hoon. You can test by putting in some bee hoon in before frying it.
- Break the bee hoon into smaller pieces before frying it. By doing so, the bee hoon will be evenly distributed and you will get nicely fried bee hoon.
- Once the oil is hot, throw in a small part of the bee hoon. Do not rush in doing a big batch. You’ll ruin the texture of fried bee hoon.
- Within seconds the bee hoon will fried, turn it over and remove it from hot oil.
- Transfer to a serving plate or bowl.
PART 2 : THE SAUCE
- Heat up a frying pan with 3 tbsp cooking oil.
- Add in ginger slices. Cook for a few seconds.
- Add minced garlic and keep frying.
- Throw in the pork slices. Cook for a while.
- Pour in chicken stocks. Cover the pan and let it comes to a boil.
- Remove the cover. Remove the floating white thing in the sauce.
- Season the sauce with 1 tbsp soy sauce,1 tbsp oyster sauce, ¼ tsp salt,1 tsp sesame oil, and a few dashes white pepper
- Add choy sum and prawns.
- Once the prawns are cooked. Pour in the cornstarch liquid. And keep stirring the sauce.
- Once the sauce thicken, pour in the eggs.
- Pour the sauce to the fried bee hoon.
- Serve the cantonese bee hoon with some cili padi and soy sauce.