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The ingredients needed to prepare Malaysian Mee Hoon Goreng:
- Provide Spice Paste
- Use 4 cloves garlic
- Take 4 shallots
- Provide 10-12 dried chillies, deseed then boil them to rehydrate. Once softer, squeeze the water off as much as you can
- Provide 1 tsp dried shrimps, omit if making vegetarian noodles
- Get Blend the above ingredients into a fine paste
- Get Seasoning
- Use 2 tbsp sweet soya sauce
- Prepare 2 tbsp vegetarian oyster sauce
- Get 2 tbsp light soya sauce
- Provide 1 tbsp thick caramel soya sauce
- Get 1/2 tsp sesame oil, optional
- Get Other ingredients
- Take 150 grams dry rice noodles, soak in cold water for few hours
- Get 100 grams beansprouts, tailed
- Prepare 50 grams carrots, cut into matchsticks size
- Use 50 grams yellow and red pepper, cut into matchsticks size
- Use 1 medium onion, thinly sliced
- You need 3-4 tbsp vegetable oil
- You need Garnish
- Use Deep fried sliced tofu
- Get Chopped spring onions
- Use Crispy shallots
- Take Eggs, optional
Instructions to make Malaysian Mee Hoon Goreng:
- Heat 4 tbsp oil in a large wok over medium heat. Add the sliced onion and fry till it soften. Add in the blended spice paste and fry until fragrant and the oil starts to separate. This will take about 10 minutes. - • Add the seasoning and stir to combine. Add some water if the mixture gets too dry
- Add the carrot and peppers and mix well. Fry for 2 minutes then add the noodles and bean sprouts and turn the heat to low. Using 2 wooden spatulas, lift and turn the noodles till they are softened and evenly coated with the seasoning. The noodles will continue to soften as it cooks. Stir gently so the noodles don’t break.
- Dish out and garnish with fried tofu slices, crispy shallots and chopped spring onions. Serve straight away. If you like, you can add in eggs in the noodles as well. Beat 2 eggs with pinch of salt and a pinch of pepper, Heat 1 tsp of oil and fry the eggs just like you make scramble eggs. Transfer into a clean plate and add in in towards the end of your cooking time. Yumm
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