Mee Siam, Malaysian Fried Mee & Hokkien Mee). Breakfast, brunch, lunch, teatime, dinner and supper of course. If you are asking me, I am not an avid fan of dry style noodles though. I actually prefer wet and soupy noodles (Mee Rojak Vegetarian, Curry Mee Vegetarian, Mee Rebus, Lamb Pho, Penang Assam Laksa & Bee Hoon Soup). Then again, don't we women always put the food interest of our family first and foremost (Tom Yam Fried Mee Hoon)? What do you think? Whether you are agreeing or not, I am still going ahead by sharing this Anchovies Fried Mee Hoon. Mee hoon, ikan bilis/anchovies, cabbage, eggs, spring onion and garlic. Our meal is ready now. Time now for yummy tummy noodles.1/4 packet (about 200g) mee hoon -blanched to soften
200g/1/2 Chinese cabbage - sliced into medium size pieces
2 tbsp anchovies/ikan bilis - soaked in water and rinsed
2 red chillies - sliced thinly (omit for a non-spicy version or remove the seeds)
6 pips garlic - chopped
2 stalks spring onion - sliced thinly
3 tbsp oil
Salt for taste
When oil is heated, break eggs, scramble, remove and keep aside.
Fry anchovies in the same oil till brown and crunchy.
Remove and keep aside.
(Note: add a bit more oil if needed)
Saute garlic, add mee hoon and stir for a couple of minutes.
Continue frying to soften mee hoon and if needed, sprinkle some water.
Add the rest of the ingredients, including scrambled eggs and fried anchovies.
Season with salt.
Stir together and remove from heat.