- mee hoon serving 4, soaked in water until tender, drain and set aside
- 1 onion, sliced
- chicken breast, sliced
- carrot, shredded
- bean sprout
- 2 eggs, lightly beaten with a dash of fish sauce
- 4 kaffir lime leaves, sliced thinly
- 21/2 tbsp tomyam paste
- 2 tbsp light soya sauce
- dash of salt
- 200ml water
- chopped spring onion
Fried the egg into an omelet and let it cook down then sliced thinly and set aside.
Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic. Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.
Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.
Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately