For those who are fans of vermicelli and glass noodle, you have to try this delicious recipe. With TUMIX® Chicken Stock Seasoning and AJI-SHIO® Flavoured Pepper, your meehoon goreng can never be this tasty before. Savour the most scrumptious meehoon right away, and you will love it till the last mouthful of it.
|140 g||Vermicelli (bihun), soaked|
|70 g||Glass noodle, soaked|
|30 g||Chicken meat, shredded|
|50 g||Carrot, cut into julienne strips|
|2||Soaked mushroom, shredded|
|8||Small prawn, shelled and halved|
|1||clove Garlic, chopped|
|½ tsp||Chopped ginger|
|2 tbsp||Sesame oil|
|1 tbsp||Oyster sauce|
|2 tbsp||Light soy sauce|
|1 tsp||TUMIX® Chicken Stock Seasoning|
|1/8 tsp||AJI-SHIO® Flavoured Pepper|
|A little||Dark soy sauce, for colour|
|½ tsp||Sugar to taste|
|1 tbsp||Chopped spring onion|
|1 tsp||Sliced chilli|
- Heat oil and 1 tbsp sesame oil in a wok. Add garlic and ginger, fry till fragrant. Add chicken, carrot, mushroom and combined seasonings.
- Add vermicelli and stir-fry well. Cover and simmer for a while.
- Add prawns, glass noodle and remaining sesame oil. Toss to combine.
- Fry briefly then dish out to serve with garnishing.