Quickie Chee Yoke Mai Fun Recipe (Minced Pork Rice Vermicelli, bihun)

This is another quickie recipe that I cook for my kids’ supper meal. I do not have flat rice noodles (kueh teow) in stock so I just use dried rice vermicelli. Anyway, I prefer rice vermicelli (bihun) more than kueh teow. For some greens, I just make do with some leftovers lettuce in my fridge. Fortunately I have some taugeh (bean sprout) which provide my dish with a little crunchy bite! LOL! Normally, I would keep some fried garlic in oil which comes in handy when cooking this type of quickie noodles.

Ingredients

Rice vermicelli, enough for two servings, soak in water until soft

Minced pork or chicken with prawns, half cup, add pepper, sesame oil and salt

Soya sauce, 1 tablespoon

Garlic, 3 cloves, fried until golden brown

Salt to taste

Any type of crunchy vegetable Taugeh (bean sprout), ½ cup

Put 3 rice bowls of water in pot and bring to a boil. Put in the minced pork and prawns mixture. Let it boil for 2 minutes. Add soya sauce and salt to taste. Put in the taugeh (bean sprout),,vegetables and rice vermicelli. Bring to a boil and turn off the heat. Garnish with fried garlic and serve immediately while the noodle is still hot.