Beverley
Gold Member
Ingredients:
100–150g rice vermicelli (meefoon)
2 cups chicken or vegetable broth
1 clove garlic (minced)
1 tsp oil
½ cup mixed veggies (carrots, cabbage, spring onions)
Optional protein: shredded chicken, prawns, or tofu
Salt & pepper to taste
Soy sauce (optional, for extra flavour)
Instructions:
Soak the noodles
Place the meefoon in warm water for 5–7 minutes until soft, then drain.
Make the bouillon base
Heat oil in a pan, sauté garlic until fragrant. Pour in the broth and bring it to a gentle boil.
Add ingredients
Toss in veggies and your choice of protein. Let it simmer for 3–5 minutes.
Add noodles
Add the softened meefoon into the broth. Let it cook for another 2–3 minutes.
Season & serve
Add salt, pepper, and a splash of soy sauce if you like. Garnish with spring onions.
Quick tip:
If you want it richer, add a dash of sesame oil at the end—it makes a big difference.
100–150g rice vermicelli (meefoon)
2 cups chicken or vegetable broth
1 clove garlic (minced)
1 tsp oil
½ cup mixed veggies (carrots, cabbage, spring onions)
Optional protein: shredded chicken, prawns, or tofu
Salt & pepper to taste
Soy sauce (optional, for extra flavour)
Instructions:
Soak the noodles
Place the meefoon in warm water for 5–7 minutes until soft, then drain.
Make the bouillon base
Heat oil in a pan, sauté garlic until fragrant. Pour in the broth and bring it to a gentle boil.
Add ingredients
Toss in veggies and your choice of protein. Let it simmer for 3–5 minutes.
Add noodles
Add the softened meefoon into the broth. Let it cook for another 2–3 minutes.
Season & serve
Add salt, pepper, and a splash of soy sauce if you like. Garnish with spring onions.
Quick tip:
If you want it richer, add a dash of sesame oil at the end—it makes a big difference.
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