You need:

dried anchovies and shrimp, soaked in warm water for 30 minutes.

1 large onion, sliced

4-6 cloves of garlic, chopped

some ginger

mee hoon

carrot, sliced thin

chinese cabbage, sliced thin

mustard seeds

dried chilli

curry leaves

coconut oil

salt to taste

Method:

1) Once the dried seafood is soaked well, drain the water and pound it together with ginger. Leave a
aside.

2) Soak the mee hoon in tap water.

3) In a pan, heat up some coconut oil.

4) Once it is hot, you can add the mustard seeds, curry leaves and dried chilli. Also add the onion, let
it sautee and spices pop a while.

5) You can add the pounded dried goods, and give it a nice sautee till brown and aromatic.

6) Add the carrot and cabbage and let it cook for 10 minutes.

7) Soon after you can add the drained mee hoon, and the chopped garlic. Season with little salt, as
the dried seafood is already salty. Give it a nice stir and let it incorporate for about 10 minutes of
stirring and cooking.

I had also fried some eggs separately and added into the mee hoon dish. I like this way that it does
not coat the mee hoon strands. Do not be afraid to use more curry leaves, I was being gentle to my
plant as it is picking up from a recent infection. Happy trying!