After a heavy dinner (eating few types of red meats) at my husband's friend house yesterday night, today I just like to cook something that plain and contain a lot of vegetable for lunch.
This time I did not add dark soy sauce (Hokkien dish usually like to add e.g Hokkian fried mee hoon) to this vegetarian mee hoon as I want it simple and all vegetables can be visible.
I also learnt a method to have elastic (QQ effect) of mee hoon from a Chinese TV cooking show. Blanch mee hoon in hot boiling water till turn white, set aside for several minuts.
Vegetarian white Mee Hoon(Rice Vermicelli)
(Recipe source: Sonia aka Nasi Lemak Lover)
400g (1 packet) Mee Hoon/Rice Vermicelli
1 carrot, shredded
2 celery, shredded
2 Japanese cucumber, shredded
5 dried Shiitake mushrooms, soaked for several hours, shredded
4 tofu puff, shredded
150g bean sprouts, washed and drained
100ml water (you may adjust according to your type/brand of Rice Vermicelli)
2tbsp light soy sauce
1 and 1/2tsp salt or to taste
A dash of white pepper powder
1. Blanch mee hoon in hot boiling water for less than a minute( when color turned white), drained and set aside for 5mins. Loosen the mee hoon.
2. Heat oil in a wok, sauté mushroom,tofu puff and carrot for 1min.
3. Add in celery and bean sprout, mix well.
4. Pour in water, add in seasonings, cook for another 1min but still remain some water.
5. Turn off the heat, add in mee hoon, gently stir and mix well with the vegetables.
6. Turn on low heat, add in cucumber, cover and cook for another 1mins.
7. Turn off the heat, stir well and serve.
My daugher and I enjoyed this mee hoon a lot especially every bite of crunchy cucumber but not sure my little son Desmond will like this or not since he doesn't fancy veggie!! But I guess he doesn't mind to have this meehoon since he is hungry when returned from school at around 3pm, hehehe...
Happy Cooking !!