Rose’s Kitchen

Xing-Zhou Mee Fen

Xing Zhou Mee Furn


1 packet vermicelli

3 eggs, beaten

2 tbsp oil

2 tbsp chopped garlic

100g char siew (shredded)

100g prawns  (shelled) 

1/2 carrot (shredded)

1/2 big onion (shredded)

a handful beansprouts


2 rice bowls stock

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp sesame oil

1 tsp sugar

a dash of pepper


2 red chillies (sliced)

2 stalks spring onions

a handful shredded lettuce


1.  Scald vermicelli with boiling water till softened and drain.  Blanch shelled prawns in boiling water and drain.  Cut spring onions into 2.5 cm lengths.

2.  Heat 2 tbsp oil in wok, add chopped garlic and fry until fragrant.   Add beaten eggs and fry for a while.  Add prawns, char siew, beansprouts, shredded carrot and onion.

3.  Add seasoning and the 2 bowls stock and bring to a boil.  Add vermicelli and continue to stir-fry till the gravy dries up.  (Adjust seasoning according to taste). 

4.  Dish up and garnish with sliced red chillies, chopped spring onions and shredded lettuce.

April 24, 2007 - Posted by | Rice and Noodles

1 Comment »

  1. Thanks, Rose, for sharing this recipe. I live overseas and am homesick for our local food.

    Comment by Kathleen | January 14, 2009 | Reply

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