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Ingredients
- 400 g mee hoon (rice vermicelli) (see tips)
- 20 g dried chillies deseeded, soaked to soften
- 5 garlic cloves
- 100 g shallots
- 20 g dried shrimp rinsed
- 80 g cooking oil
- 500 g water
- 70 g light soy sauce
- 2 tbsp fermented soybean paste (taucu)
- 250 g fresh mung bean sprouts (taugeh)
- 50 g fresh chives cut in 3 cm length
- 1 egg omelette cut in thin strips, to garnish
- 1 firm bean curd (tau kwa), pan-fried, cut in cubes, to garnish
- 1 fresh red chilli cut in thin slices, to garnish
- 3 calamansi limes cut in halves, to garnish
- 2 tbsp deep fried shallots to garnish
- Nutrition
- per 1 portion
- Calories
- 363 kcal / 1519 kJ
- Protein
- 12 g
- Fat
- 9 g
- Carbohydrates
- 59 g
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