Vegetarian fried mee hoon (chinese style)

Main Dish
6 servings
25 min
25 min
amalgamated flavors were derived from fermented bean curd or tau cu as known in Asian countries with chilies, fried with cabbage and shiitake mushrooms.


Number of serving: 6
150g (2 slabs) mee hoon - soaked in water for 10mins and drained out

4 shiitake (Chinese black) mushroom - soaked in hot water to soften and slices into long pieces

1/2 (about 250g) cabbage - shredded/sliced into thin pieces

7 garlic - chopped

2 tbsp fermented black bean paste (tauchu)

2 tbsp blended/grounded dried red chilies

2 stalks of spring onions - 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 up.
    Put in black bean paste and and mushroom pieces.
    Stir for a couple of times before adding in mee hoon and salt for taste (use sparingly as the bean paste is already salty)
    Continue stirring to coat mee hoon with the rest of the ingredients
    Off the heat before stirring in cabbage and spring onions.




I dont like the colour

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Excellent recipe

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