Mee Hoon Goreng

C and I had an amazing honeymoon in Malaysia. One of my most favorite dishes was Mee Hoon Goreng. I think I ate it for lunch almost every day. Of course, I was eating it at the Four Seasons Langkawi, so I am pretty sure it was not totally authentic, but it was delicious nonetheless. In the picture, I used vermicelli made from green beans. While good, the rice stick vermicelli (which I had in the cabinet, but didn't use) works much better and holds up better to the stir frying. This dish is very similar to Jap Chae, which I love. I came up with this on my own trying to remember the flavors that I loved so much six years ago. Anyone know a good Malay restaurant in Houston?

Mee Hoon Goreng

8 ounces rice stick vermicelli

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic paste (add more if you like more of a kick)
½ cup chicken broth

1 tablespoon vegetable oil
2 carrots, peeled and cut into matchsticks
½ cup sliced cabbage
½ cup bean sprouts
¼ cup green onions, chopped
1 boneless skinless chicken breast, sliced thin
¼ pound shrimp, peeled and de-veined
1 teaspoon minced ginger
1 teaspoon minced garlic

In a large bowl, pour hot water over the vermicelli, just enough to cover. Set aside. In a small bowl, combine the soy sauce, oyster sauce, chili garlic paste and chicken broth.

In a wok or large skillet, heat the oil over medium high heat. Add the carrots, cabbage, bean sprouts and onions. Stir fry for 2 to 3 minutes. Add the chicken and stir fry three minutes more. Add the shrimp and sauté for 1 to 2 minutes, just until pink. Add the garlic and ginger, sautéing for 30 seconds, just until fragrant. Pour the chicken broth mixture over chicken, shrimp and vegetables. Cook for 2 minutes. Add the drained vermicelli noodles and toss to combine. Serve hot.

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