Xing Zhou Mi Fen
The Meatmen
March 16, 2021
Xing Zhou Mi Fen has so many variations that make it like Home, Truly (get it, Singaporeans?). This version is a simple yet tasteful recipe that uses shredded pork and omelette strips to dress the bee hoon.
Known as Singapore-Style Noodles depending on where you’re at, Xing Zhou Mi Fen is an effortless stir-fried noodle base – toss in your favourite vegetables or diced meats and you’ll have a whole new meal.
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Ingredients
Adjust Servings
| 250g Bee Hoon a.k.a. rice vermicelli noodles | |
| 250g Shredded pork | |
| 1tbsp Soy sauce | |
| Pepper to taste | |
| 1tbsp Cooking wine | |
| 1tsp Cornstarch | |
| 1tsp Sesame oil | |
| 100g Carrots (shredded finely) | |
| 100g yellow chives (cut into 2 inches long) | |
| 100g Cabbage (shredded finely) | |
| 4cloves Garlic (minced) | |
| 3cloves shallots (minced) | |
| 3 eggs | |
| 120g Bean sprouts | |
| 80ml Chicken stock | |
| 2tbsp Fish sauce | |
| 1tbsp dark soy sauce | |
| 2tbsp Shaoxing wine | |
| Chilli padis (chopped for pairing) |
Directions
1.
Marinate shredded pork with soy sauce, pepper, cooking wine, cornstarch and sesame oil. Set aside.
Mark as complete
2.
Lightly blanch the Bee Hoon with boiling water. Drain and run over tap water, drain dry and set aside.
Mark as complete
3.
In a pan, fry egg omelette. Once a complete omelette is formed, dish up and sliced thinly, set aside.
Mark as complete
4.
In a pan with sauté garlic and shallots will fragrant, add in shredded pork and continue to stir fry till slight pink.
Mark as complete
5.
Toss in cabbage and carrots, fry constantly until softened.
Mark as complete
6.
Add in Bee Hoon, mix well and add in chicken stock. Continue to mix till well combined.
Mark as complete
7.
Add in yellow chives and bean sprouts, quick mix.
Mark as complete
8.
Pour in fish sauce Shaoxing wine and egg slices. Mix well.
Mark as complete
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