Pumpkin Fried Mee Hoon

Having two days of 'Ang Moh Jiak', let's have something light and oriental.....Fried Mee Hoon loaded with mushroom, tofu, beansprouts, long beans and pumpkin of course! No meat, no eggs, a lovely scrumptious vegetarian meal which is filling enough and unlikely to feel sluggishness after lunch! 

Ingredient

• 300gm dried Bee Hoon, soak till soften
• 2 garlic, minced
• 2 shallot, thinly sliced
• 8 fresh shiitake mushroom, sliced
• 120gm french bean, trimmed and cut into match-stick length
• 120gm firm black tofu, sliced
• 300gm peeled pumpkin, shredded
• 200gm bean sprouts, trimmed and washed
• spring onion, for garnishing
• fried shallots for garnishing

Seasoning (mix well)

• 1 1/4 cup water
• 1 vegetable stock cube, mashed
• 1 tbsp sugar
• 1/2 tsp pepper
• 1/2 tbsp sesame oil

Method

1. Heat 3 tbsp oil in wok, sauté garlic and shallot till fragrant.
2. Add in mushroom, tofu, french bean and pumpkin and stir fry for 2 mins until soften and fragrant.
3. Add in seasoning and bring to boil.
4. Add in softened Bee Hoon and toss to mix evenly. Stir fry till water is almost absorbed. Add in bean sprouts and mix evenly for 1 min. Remove from fire and ready to serve.

Recipe source : Aunty Irene

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.