Meehoon Goreng

Meehoon Goreng is a vermicelli noodle stir fried dish with egg, shrimp, and chicken. This dish from Malaysia is so popular that many across the world have their own variation of it. For those who enjoy it, you have probably experienced the craving for it now and then. I surely have and that’s why you will find this in my home quite often!  Try this quick noodle stir fry the next time and you might fall in love with it too 🙂


  • Prep time – 30 minutes
  • Cook time – 15 minutes


  • Thin Noodles/ Rice Vermicelli/ Meehoon – 250 g
  • Small Dry Shrimp – 1 tbsp
  • Garlic pods – 4
  • Dry Red Chillies – 6
  • Eggs – 3
  • Boneless Chicken thighs (Boiled and shredded) – 200 g
  • Fresh Small Shrimp – 200 g
  • Thick Soya Sauce – 1 tbsp
  • Spring Onions – 2 tbsp
  • Salt – as per taste


  1. Soak the dry shrimp, garlic pods and dry red chillies in some water for 30 minutes. Then grind to a fine paste
  2. Meanwhile, make the omelettes with the eggs and cut into thin strips
  3. Soak the meehoon in cold water for half an hour and set aside
  4.  In a wok fry, the ground shrimp paste in oil till the oil separates
  5. Add the chicken, fresh shrimp and salt. Saute for a minute, then add the soaked noodles
  6. Cook on low heat and keep adding a tbsp of water for the mee to cook
  7. Once it’s cooked add the thick soya sauce, eggs and spring onions. Give it a good mix
  8. Serve hot and enjoy 🙂



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