Recipe: Bihun Goreng Putih (Fried White Meehoon)

Recipe: Bihun Goreng Putih (Fried White Meehoon)
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 Pre-MCO, we would ocassionally visit the Malay food truck in the morning for some of our favourite Malaysian breakfast items such as nasi lemak, curry puff, kuih and more. 

My go-to breakfast item is the bihun putih, literally translated to white meehoon (vermicelli); a very humble, simple dish of bihun stir fried with only cabbage, some egg, carrot and choy sum. It is seasoned with chicken stock so it retains its pure snow white appearance. Basic but very delicious, especially topped with copious amount of sweet-spicy sambal. If you want it to be vegetarian, you can replace the chicken stock with vegetable stock.

When the craving hits, you gotta cook it yourself at home! My version tastes just like the ones we get from the food truck, but with slightly more "liao" (ingredients). If you are feeling luxe, you can serve it with sambal prawns or rendang. 

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Bihun Goreng Putih (White Meehoon)
Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
180g meehoon, soaked in tap water for 2-3 minutes
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 small carrot, peeled and julienned
2 bunch pak choy, cut into 1" lengths
3-4 cabbage leaves, roughly chopped
400ml chicken stock
2 eggs, lightly beaten
1 tsp light soy sauce
Salt, to taste

Serve with sambal or rendang


1. Beat the eggs and season with light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Using your spatula, roughly chop the omelette into small pieces. Remove from wok and set aside.

2. Heat same wok with 1 tbsp of oil over medium high heat. Add garlic, and saute for 1-2 minutes until lightly golden and fragrant. Add carrot and cabbage and saute for 2 minutes.

3. Pour in the stock and bring to the boil. Once boiling, taste, and adjust seasoning as necessary, adding more chicken stock granules or salt as necessary.

4. Add the meehoon and pak choy and cover. Allow meehoon to braise in the sauce for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the egg back in and give it a good stir.

5. Serve with sambal or rendang (optional). It is also good eaten on its own. 

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