Mee Hoon Kueh (Hand-torn Noodles) – These irregular shape hand-torn noodles are probably the easiest noodles one can make yet it brings so much comfort served in soup with meat and fried anchovies and poached egg.
I LEARNED OF MEE HOON KUEH FROM MALAYSIAN FRIEND
Mee Hoon Kueh is comfort food to many Asian people in Southeast Asia, especially Malaysia and Singapore. The first time I had Mee Hoon Kueh though, wasn’t in Asia. I was introduced to Mee Hoon Kueh for the first time by my college housemate from Malaysia many moons ago here in the U.S. She made it and I wasn’t quite sure what was it that she was going to feed me at that time. I was just so impressed by how she tore all these thin pieces of flour cake into the boiling broth. Man…I’ve never had anything like that before.
WHAT IS MEE HOON KUEH?
Mee Hoon means wheat flour in Hokkien language, the dialect I spoke with my family since I was a kid. Kueh means “cake”. Mee Hoon Kueh dough is made with all-purpose flour, egg, water, and a pinch of salt. It is slightly chewy and not in any orderly shape either because the dough is torn by hand into thin pieces. Seriously, the easiest noodle one can make 🙂 So it is basically egg noodles torn into pieces by hands if you ask me 🙂
The mee hoon kueh is then served with anchovies-based soup, minced pork, fried anchovies, fried shallots and chili on the side.
Since then, it has become my comfort food too. When I moved to Singapore for few years, I had Mee Hoon Kueh or ban mian (flat noodle soup) pretty often for dinner. I did not make it. They are available almost everywhere you go, that’s one of the best things about Singapore. Food..food..food…everywhere! I’m surprised I did not gain 20 lbs just staying there for few years lol! Anyways, back to the topic. I was craving for Mee Hoon Kueh and so I made it 🙂 The husband and kids love mee hoon kueh too.
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Mee Hoon Kueh (Hand-torn Noodle)
Mee Hoon Kueh:
- 2 cups all purpose flour
- 1/4 cup water and add more as needed
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp cooking oil of your choice
- 1/2 cup small to medium-size dried anchovies to make the soup
- 10 cups water
- 5 dried shitake mushrooms
- 6 cloves garlic peeled and smashed
- 1 tsp sugar
- Salt to taste
- Cooking oil
- 1 large bunch of yu choy trim off large stems and cut into small bite-size pieces
- 1/2 cup large-size dried anchovies deep-fried and set aside
- 4 large eggs
- 2 stalks of green onion finely chopped
- Fried crispy shallots available at Asian grocery store
- 5-6 mixture of red and green bird's eye chili and doused in soy sauce finely chopped
- Mix all the ingredients for the meat together, cover and set aside in the refrigerator for 30 minutes
Frying dried anchovies:
- Preheat a small to medium pan with some oil, just enough to cover the anchovies. Fried the anchovies until golden brown. Remove and place on absorbent paper towel to absorb some extra oil
Making the soup:
- In a large pot, add in water and bring to a boil. Add in the anchovies, mushrooms, and garlic and lower the heat and let simmer for about 30 minutes. Season with some sugar and salt to taste. Remove the shitake mushrooms and when they are cool enough to handle, slice them thinly and put them back into the soup
Mee Hoon Kueh Dough:
- Mix all the ingredients for mee hoon kueh, except for oil, in a large mixing bowl. Start with about 1/4 cup of water and knead with your cleaned hands until it forms a large dough and no longer sticks to your hands. You may need to add more water or more flour to get to that point. Let the dough rest for at least 1 hour and cover with damp cloth. You can leave it in the refrigerator 24 hours prior to cooking too
- When ready to use the dough, Prepare a big pot of boiling water with some salt and 1 Tbsp of cooking oil. When the water is boiling, start pinching off small pieces of dough and flatten with your fingers and pulling it into thin wide sheets of irregular shape noodles. into the boiling water. Cook for about 1 minute and then transfer to the next step
When ready to serve (cooking for 1 portion at a time):
- Ladle about 2 large scoops of soup base along with few slices mushrooms in a saucepan. Bring the soup to a boil. Put the half-cooked mee hoon kueh here, the yu choy and continue to cook for another 30 seconds. Scoop about 1 Tbsp of the meat paste you prepare earlier into the soup, continue to do so for 3-4 more times. Crack in the whole egg into the soup without stirring and let the egg white turn white but yolk is still runny
- Gently transfer into serving bowl. Garnish with crispy fried shallots, fried anchovies, green onion and serve with chili on the side if you like