Go Back
–+ servings

Fried Black Pepper Mee Hoon

Chef Maizatul Akmal Marsom (Café Columbia, Columbia Asia Hospital – Klang)
Mee hoon goreng with a post partum twist? Yes, please!

Print Recipe Pin Recipe
Course Mains
Cuisine Asian
Servings 1
Calories 590 kcal

Ingredients
  

  • 2 tsp cooking oil
  • 1 tbsp onion blend smooth
  • 1 tbsp garlic blend smooth
  • 1/4 cup carrot julienned
  • 1/2 cup mustard greens sliced
  • 1/4 cup chicken diced to cube size, blanched
  • 1 cup raw mee hoon soaked
  • 1/2 tbsp black pepper crushed
  • 1/2 tsp white pepper
  • 1 tbsp dark soy sauce
  • salt to taste

Instructions
 

  • Heat cooking oil in a wok over medium heat until it shimmers.
  • Add the onion and garlic blend. Cook until it begins to brown.
  • Increase the heat to medium-high. Stir in the carrot and mustard greens.
  • Add the blanched chicken cubes and softened mee hoon.
  • Season with crushed black pepper, white pepper, dark soy sauce, and salt.
  • Add some water to the wok.
  • Cook until the seasoning is well combined with the mee hoon.
  • Ready to serve!

Notes

"This fried mee hoon recipe is great to ease digestion for postpartum mothers. It also provides energy to strengthen the body post delivery. On the other hand, mustard greens are rich in vitamin A, C and K and antioxidants to boost the mum's immunity. Whilst it provides great flavour, black pepper is essential in helping with postpartum abdominal pain and bleeding."
- Columbia Asia Hospital – Klang Dietitian, Teen May Yen 

Nutrition

Calories: 590kcalCarbohydrates: 60.3gProtein: 11.7gFat: 33.7gSodium: 1000mg
Keyword Breastfeeding, Confinement, Family, Healthy
Share your recipeContribute your own recipes!