Thursday, August 18, 2011

Lemongrass & Fish Sauce Fried Meehoon

  • 5 tbsp oil
  • 1 small red onion, sliced
  • 2 stalk lemongrass, finely sliced
  • 400gm meehoon, softened
  • 12 dried shitake mushroom, softened and sliced
  • 200gm chicken breast
  • 150gm beansprout
  • 1 small red pepper, sliced
  • 5 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp sugar
  • 1/2 tsp pepper
  • 200ml hot water
  • lime juice
  • coriander leaves
  1. Slice chicken breast finely and season lightly with 1 tsp sesame oil, 1 tsp light soya sauce, 1/2 tsp cornflour & dash of pepper.
  2. Heat oil in wok. Add lemongrass and red onion and stir-fry till fragrant.
  3. Add sliced mushroom and fry for another minute. Add seasoned chicken meat and fry for 2 mins.
  4. Add meehoon and toss evenly. Add hot water and seasoning and stir-fry over medium heat until dry.
  5. Add in beansprouts & red pepper. Toss evenly. Stir in corainder leaves and serve with lime juice


WendyinKK said...

Very Thai 'feel' :)

lena said...

yeah, i also think this is quite thai style and i like it!

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