Like mine, almost every home in Malaysia has its own secret recipe – and this is my version that I learnt from my Mom and aunts. The recipe is fairly simple, and you can make use of whatever vegetables or proteins you have on hand. It is naturally gluten-free and can be easily adapted to suit a vegan or vegetarian diet. I’ve only used bok choy and shrimp in this Mee Hoon Goreng recipe – since that’s what I had on hand. But feel free to add in whatever and as many fresh vegetables as you like. Carrots, cabbage, bean sprouts and even spinach work very well in this recipe. For protein you can also opt for tofu, eggs or chicken. When picking vermicelli, make sure you go with one that is made with rice (white and brown are both readily available) and has as few ingredients as possible. Prep the vermicelli noodles according to the package instructions, which usually only requires them to be soaked for a few minutes and then rinsed in cold water. I usually make a big batch of this Mee Hoon recipe – it’s great for lunch the next day and also freezes really well. I’d love to know if you’ve tried this recipe and what alterations you made to it, so please do comment and let me know below. Happy cooking! If you enjoyed this recipe, then you will surely love my Mee Goreng Mamak, Chicken Noodle Stir-fry and Tofu Garlic Noodles recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
