Mee Hoon Goreng

Name: Mee Hoon Goreng
Yield: 1
Ingredients: 250.0g Shallot Paste; 60.0g Ginger Paste; 16.0g Spice Bag; 60.0g Garlic Paste; 60.0g Corn Oil; 250.0ml Water; 90.0ml Knorr Napoli Tomato Sauce 750g; 300.0g Vermicelli Rice (BeeHoon); 100.0g Chicken Cubes; 20.0g Tauchu paste; 20.0g Chilli Paste; 40.0g Corn Oil; 5.0g Fish Sauce; 10.0g Knorr Chicken Stock 500g; 25.0g Carrot (julienne); 30.0g Chives; 70.0g Beansprout; 70.0g Beancurd; 50.0g Eggs (julienne); 5.0g Coriander Leaf; 5.0g Fried Shallots

A classic stir fried Rice vermicelli dish that diners tend to crave for.

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Napoli Master Paste

Shallot Paste 250.0 g
Ginger Paste 60.0 g
Spice Bag 16.0 g
Garlic Paste 60.0 g
Corn Oil 60.0 g
Water 250.0 ml
Knorr Napoli Tomato Sauce 750g 90.0 ml

Aromatic

Vermicelli Rice (BeeHoon) 300.0 g
Chicken Cubes 100.0 g
Tauchu paste 20.0 g
Chilli Paste 20.0 g
Corn Oil 40.0 g

Seasoning and compliments

Fish Sauce 5.0 g
Knorr Chicken Stock 500g 10.0 g
Carrot (julienne) 25.0 g
Chives 30.0 g
Beansprout 70.0 g
Beancurd 70.0 g
Eggs (julienne) 50.0 g

Garnish

Coriander Leaf 5.0 g
Fried Shallots 5.0 g

Chinese

Main Course

Noodle

A classic stir fried Rice vermicelli dish that diners tend to crave for.

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Preparation

Napoli Master Paste
- Heat up corn oil, sautéed all ingredients (except Knorr Napoli Tomato Sauce Mix and Water) till fragrant.
- Lower down the heat, add Napoli Tomato Sauce Mix and Water and bring to boil.
- Let it simmer for 5 minutes.
Aromatic
- Sauteed all ingredients including Napoli Master Paste till fragrant.
- Add in the chicken chunk to cook and then add bee hoon.
Seasoning and compliments
- Low down the heat, add all seasonings (Knorr Chicken Stock and fish sauce) and ingredients.
- Sit well to balance flavor.
Garnish
- Remove from heat and garnish accordingly