The previous vegetarian mee hoon I fried up with some vegetables and soy sauce, and today, another similar to that, more of a Chinese style mee hoon. Fried with salted fermented black bean paste, Chinese mushrooms and of course chillies sort of a must, it is vibrantly attractive - a dish you can make for breakfast, brunch or even for a light dinner meal.
4 shiitake (Chinese black) mushroom - soak in hot water to soften and slice into long pieces.
1/2 (about 250g) cabbage - shred/slice
7 garlic - chopped
2 tbsp fermented black bean paste (tauchu)
1 tbsp blended/grounded dried red chilies
2 stalks spring onion - cut into 1 inch length
4-5 tbsp oil
Salt for taste
Heat oil in a large wok and when heated, add garlic and blended/grounded chilies.
Fry until oil splits.
Add fermented bean paste/taucu and mushroom.
Stir, add mee hoon and season with salt (use sparingly as bean paste is already salty)
Fry and stir to combine all ingredients together.
(Note - sprinkle some water if needed to soften mee hoon)
Off the heat and stir in cabbage and spring onion.
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