Mihoen is a delicious, versatile dish that you can have ready in no time. This combination of thin rice noodles with crunchy vegetables and fluffy scrambled eggs is perfect for a light lunch or a quick dinner. This recipe is packed with flavour and can easily be customised with your favourite ingredients.
Ingredients for the mihoen
- 200 g mihoen
- 1 red pepper, thinly sliced
- 2 carrots, grated or julienned
- 3 eggs, whisked
- 2 spring onions, finely sliced
- 2 tbsp sunflower oil
- 2 tbsp soy sauce (optional, for extra flavour)
- 1 tsp sesame oil (optional, for a nutty touch)
- Salt and pepper to taste
Cook the mihoen according to the instructions on the package. Rinse with cold water and drain. Set aside.
Heat 1 tablespoon of sunflower oil in a large carbon steel wok or frying pan over medium heat. Add the red pepper and carrots and stir-fry for 3-4 minutes until slightly crunchy. Add half the spring onions and stir-fry for another minute. Remove the vegetables from the pan and set them aside.
Heat another tablespoon of sunflower oil in the same pan. Pour in the whisked eggs and stir-fry until softly set. Break the eggs into small pieces with a spatula.
Add the cooked mihoen to the pan with the scrambled eggs. Mix well and add the stir-fried vegetables. Season with soy sauce, sesame oil, salt, and pepper. Toss everything together to combine the flavours.
Divide the mihoen among plates or serving dishes. Garnish with the remaining spring onions for a fresh finishing touch.
Tips for the perfect mihoen
- Use a mandoline or julienne cutter: this allows you to slice the vegetables quickly and evenly.
- Enjoy spicy food? Add a pinch of chilli flakes or a splash of chilli sauce.
- Experiment with other vegetables like bean sprouts, mushrooms or courgette for added variety.
Whether you're an experienced cook or just starting out, this recipe is a guaranteed success. The combination of flavours, colours and textures makes this dish a real treat. Try it today and be pleasantly surprised!
