Millet Mee Hoon (Millet/Ragi Vermicelli Stir-Fry)
Millet mee hoon is vermicelli made of millet which makes a great gluten-free alternative to vermicelli made of wheat. It is mild in flavour and makes great stir fries.
Main Ingredients
- Millet mee hoon (ragi vermicelli) – 150 g
- Cooking oil (olive oil, coconut oil) – 2 tbs
- Garlic cloves, minced – 2
- Small onion, thinly sliced – 1
- Medium carrot, julienned – 1
- Cabbage, shredded – a handful
- Egg (optional), lightly beaten – 1
- Cooked chicken breast or firm tofu, shredded or cubed – 100 g
- Spring onion stalk, chopped – 1
- Sauces
- Light soy sauce – 2 tbs
- Dark soy sauce (for colour) – 1 tsp.
- Sambal paste (can replace with 1-2 bird’s eye chillies for heat) – 1 tbs
- Oyster sauce (optional, can be substituted with mushroom sauce for vegetarians) – 1 tsp.
- White pepper – ½ tsp.
- Salt to taste
Method
- Soak the millet mee hoon in a bowl of boiling water for 1 minute (check with instructions on package) or until softened – but make sure it does not become mushy.
- Drain and set aside.
- In a small bowl, mix all the sauce ingredients. Adjust salt and soy to your taste.
- Heat oil in a wok or large pan over medium heat.
- Add garlic and onion; sauté until fragrant and slightly translucent.
- Add the carrot and cabbage; stir-fry for 2–3 minutes until slightly softened.
- Push the veggies to the side, add a bit more oil if needed, and pour in the beaten egg. Scramble until just cooked, then mix with the vegetables.
- Next, add cooked chicken or tofu and stir well.
- Add the soaked and drained millet mee hoon to the wok.
- Pour the prepared sauce over the mee hoon.
- Toss everything together using tongs or chopsticks, being careful not to break the mee hoon.
- Stir-fry for another 2–3 minutes until the sauce is absorbed.
- Turn off the heat. Sprinkle chopped spring onions and chillies (if using) on top.
- Serve hot, with lime wedges or sambal on the side if desired.
Tips:
- Don’t oversoak the millet mee hoon — it becomes mushy quickly.
- You can use any vegetables you like (e.g., bean sprouts, bell pepper, spinach).
Recipe contributed by Kauvery well-wisher Mrs Bhanumathi Ramanathan
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