Recipe: Chinese-style fried meehoon with omelette and prawns

"Mummy prepared something special for you for lunch today," I told my daughter when she arrived home from school. Her eyes lit up with excitement.

Omelette wrapped fried meehoon - an omu-meehoon, I guess ;)

When I was younger, my mum used to cook me fried meehoon and then top it with thin strands of omelette. I loved it. I recreated this dish for my kids, as an omelette wrapped fried meehoon. I guess the inspiration came from the omurice I made before. I could sense Baby C's excitement as soon as the plate was placed before her, and she couldn't wait to dig in! I am lucky that my kids are not fussy when it comes to eating/food. However, I think most kids tend to eat more when the food looks cute/presentable.

I wonder what's inside :)

Meehoon 米粉 (or bihun, mihun or beehoon or rice vermicelli) is a type of long, thin rice noodle. It normally has to be presoaked before cooking, however do read the labels to see how long you should soak it for, as noodles which are too soft will stick to the pan when stir frying.

Chinese-style meehoon is a little different from Malay-style meehoon as it is flavoured mainly with light soy sauce. Most people like to add dark soy sauce too, but my kids don't like "black-looking food". This is a very simple dish, but one dish which many remembers from their childhood as I believe most mums would cook this for their children for breakfast or lunch. Did you grow up eating this too?

SURPRISE within ;)

Meehoon always tastes better for me with these thin omelette!

You can also serve the meehoon topped with thin strips of omelette

Chinese-style fried meehoon with omelette and prawns
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Serves 3


Ingredients
130g meehoon, soaked in cold water for 5 mins
3 stalks choy sum, cut into 2 inch length
1 large onion, sliced thinly
4 cloves garlic, finely chopped
50g chicken, cut into small chunks
8 large king prawns, deveined and tails intact (keep 2 heads for decor)
5 tbsp cooking oil
80ml water
1 spring onion, cut into 1 inch lengths
1 large red chilli, deseeded and sliced thinly
1/2 tsp salt
1 tbsp light soy sauce, or more to taste

For the omelette
2 eggs
1 tsp soy sauce
1/2 tsp sesame oil
A pinch of black pepper

1. In a bowl, add the eggs, soy sauce, sesame oil and black pepper, and beat lightly with a fork.

2. In a large wok over medium high heat, heat 2 tablespoon of oil, then add the egg mixture. Spread the egg around with your spatula so you get a thin omelette. Cook for 1 1/2 minute or until edges of egg mixture are dry and surface is nearly set. Using a spatula, flip the omelette and cook for a further 5 seconds. Remove omelette from wok and set aside.

3. Add the remaining oil to the wok, then add the garlic and onion and stir fry for 2-3 minutes until the onions have softened and then add chicken and cook for a further 2 minutes until cooked through. Add the water and bring to the boil.

4. Once boiling, add the meehoon and fry for 3-5 minutes (dependant on type of meehoon you are using), then add choy sum, prawns, red chilli and spring onion and cook for a further minute, until the prawns are cooked through. Season with salt and soy sauce. Serve immediately.

5. To serve, you can either wrap the meehoon inside the thin omelette (like omurice) or slice the omelette thinly and top on the meehoon.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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