Besides spices, curry leaves are favored for Indian cuisine. My curries are not complete without curry leaves added inside. I also use curry leaves for stir fries, that too when prepared in a typical Indian style. The leaves impart an aromatic fragrance which is simply irresistible. For a change, I gave a try to curry leaves for this fried mee hoon and it turned out fabulous. If you look through the list of ingredients, you will notice that it’s just a handful you need but definitely the highlight and standout is the curry leaves.
Enjoy this fried mee hoon anytime of the day and maybe you should consider as the start up for this weekend.
2 slabs of mee hoon - soaked to soften
1/2 carrot - cut into thin long stripes
3-4 dried red chilies - cut into tiny pieces
3 tbsp anchovies/ikan bilis - soaked and cut into tiny pieces
5 garlic - chopped
3-4 sprigs curry leaves - shredded
Oil as needed
Salt for taste
Heat enough oil and when heated fry anchovies till crispy and brown.
Remove and keep aside.
Leave about 3 tbsp of oil in the same wok.
Add chilies, garlic and curry leaves.
Sauté for 1-2mins.
Add mee hoon and stir all in.
If needed, sprinkle some water while stirring to cook the mee hoon.
Add in fried anchovies, carrots and salt for taste.
Stir again a couple of times before removing from heat.