Mee Hoon Siam Johor



350g rice vermicelli (mee hoon)

250g medium-sized prawns, cleaned and deveined

1 tbsp fermented soya bean (taucho)

1 pc beancurd, cubed and fried crispy

50g Chinese chives (kuchai)

100g beansprouts

50g chili paste

30g dried shrimp/anchovies (ikan bilis)

20g prawn paste (belacan)

30g sweet black soya sauce

10g sugar to taste

100g mixture of garlic and red onions

50g MARIGOLD Evaporated Full Cream Milk

150g cooking oil

50g seasonings


  1. Soak rice vermicelli in cold water for at least one hour.
  2. Blend garlic, prawn paste, red onion and dried shrimp to a smooth paste.
  3. Cut bean curd into small cubes and fry till golden brown.
  4. Wash and drain beansprouts.
  5. Heat oil in a pan and sauté chili paste until aromatic.
  6. Sauté blended ingredients until fragrant; add in MARIGOLD Evaporated Full Cream Milk.
  7. Add fermented beans, rice vermicelli and thick sweet black soya sauce.
  8. Add fresh medium-sized prawns and fry the noodles by stirring slowly as not to break the vermicelli into shorter strings.
  9. Lastly, add beansprouts and Chinese chives.
  10. Cook for another 5 to 8 minutes and serve.
  11. May garnish with thin slices of egg omelette and raw Chinese chives.
Prep time: 40 minutes
Cooking time: 40 minutes
Serves: 2
MARIGOLD Evaporated Full Cream Milk