Fried Meefoon
Usually made from rice flour and water, Bee Hoon is used in various forms throughout Asia. Known as Meefoon in Mauritius, they are a great alternative to noodles and are much lighter!
Ingrédients de la recette
- 200 g rice vermicelli (meefoon)
- 2 eggs
- Chinese cabbage (brede blanc / choy sum), chopped
- mung bean sprouts ( a bowl)
- 2 tbsp rice wine (1 tbsp marinade, 1 tbsp noodles)
- 3 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tsp cornflour (tapioca starch)
- 1 tsp sugar
- 750g chicken breast, sliced
- 1 l water (for soaking)
- cabbage, shredded (to taste)
- 1 carrot, shredded
- celery, sliced (to taste)
- spring onion, chopped (to taste)
- salt, to taste
- 1 tsp sugar
- pepper, to taste
- 1 tsp crushed ginger-garlic paste
Instructions
- 1
Soak 200 g rice vermicelli in 1 litre water for 45 minutes, then drain.
- 2
Beat 2 eggs with a pinch of salt and set aside.
- 3
Marinate sliced chicken breast with salt, pepper, 1 tsp ginger-garlic paste, 1 tbsp rice wine and 1 tsp cornflour; mix well.
- 4
Heat 2 tbsp oil in a wok and fry the egg mixture into an omelette; break it up and remove.
- 5
Add 2 tbsp more oil to the wok and fry the marinated chicken for 10 minutes.
- 6
Add chopped onion and shredded cabbage; cook for 1-2 minutes.
- 7
Add chopped Chinese cabbage, shredded carrot, sliced celery and bean sprouts; mix and cook for 1 minute.
- 8
Add the drained vermicelli, spring onion, salt, 1 tsp sugar, 3 tbsp fish sauce and 1 tbsp rice wine; toss together.
- 9
Add the cooked omelette, 1 tbsp oyster sauce and 2 tbsp sesame oil; toss for 1-2 minutes.
- 10
Serve hot.
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Se connecterCrédits : Source: Nu La Cuisine