Fried Rice Vermicelli (Mee Hoon)

Today, I fried mee hoon, tasted very yummy especially when eaten with some belachan. But I could not find my digital camera. Sigh, my eldest son took the camera away and is not back. So I took a picture of my mee hoon using my youngest son 3G camera. Wow, so many features on his phone, I am lost (ha ha ha). Had to seek my youngest son's help to send the photo to my email account from his phone. Wow, all these technology are great. I got to catch up with the latest technology otherwise I would be left behind (lol).

Ingredients

200 gm Rice Vermicelli (Mee Hoon)
1 tbsp oyster sauce (or to taste)
few drops of sesame oil
1 clove of garlic (chopped)
string beans (sliced to 2 cm length)
fish cake (sliced)
ham (cubes)
2 tsp dark soya sauce (more if you prefer your mee hoon to look darker)
300 to 400 ml of water

Method

1. Soak mee hoon in water for about 30 minutes.
2. Heat wok with oil and fry garlic till fragrant.
3. Add string beans, fish cake and ham and fry briefly.
4. Add 100 ml of water and fry till ingredients almost cooked.
5. Add bee hoon and add oyster sauce, dark soya sauce and sesame oil.
6. Add balance of water, more if needed.
7. Fry till all the sauces are blended evenly with beehoon and bee hoon is cooked.
8. If you have problem turning bee hoon, try using chopsticks or tongs to turn mee hoon so as not to break the mee hoon.
9. Garnish with parsley or cut red chillies.

Note: Can add other ingredients like prawns, carrots, cabbages, etc.

For vegetarian: Use vegetarian oyster sauce and no meat (carrot and cabbage shred finely-very good ingredients) for the mee hoon.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner