Dried Chilli Mee Hoon Kueh
Dried Chilli Mee Hoon Kueh is a spicy Asian noodle soup made with hand-torn dough sheets, dried shiitake mushrooms, dried shrimp and fiery chilli. The Thermomix TM7 kneads the plain flour dough, grinds the aromatics and simmers a deeply savoury broth, delivering authentic pan-Mee flavour with minimal hands-on effort in one bowl.
About this recipe
Dried Chilli Mee Hoon Kueh is a fiery Malaysian-inspired noodle soup that the Thermomix TM7 makes surprisingly achievable on a busy evening, making it a brilliant quick weeknight dinner recipe. Mee Hoon Kueh are hand-torn dough sheets made from plain flour and egg, and the TM7 kneads them into a silky, elastic dough in minutes, so you skip the messy worktop kneading entirely. What truly sets this all-in-one kitchen machine version apart is the broth: dried shiitake mushrooms, dried shrimp and both dried chilli and bird's eye chilli are ground and gently heated to release a deep, smoky umami base without any risk of scorching the chilli paste. The chewy torn sheets, tender ikan bilis notes and vibrant chilli heat create a hawker-stall experience at home. Perfect for spice lovers craving authentic Asian comfort food, this Thermomix TM7 recipe keeps active preparation short while the machine handles the stirring and simmering for you.
Preparation tips
- Soak the dried shiitake mushrooms in warm water until fully softened before grinding, and reserve the fragrant soaking liquid to build the broth for a deeper, more intense umami flavour in your Mee Hoon Kueh.
- Tear the rested dough sheets into rustic, uneven pieces rather than cutting them neatly; the rough edges catch more of the chilli broth and give Mee Hoon Kueh its signature chewy, hand-made texture.
- For a milder family version, remove the seeds from the bird's eye chilli before blending, or serve extra sliced chilli on the side so everyone can adjust the heat of their own bowl.
Recipe variations
- Vegetarian variation: replace the dried shrimp with extra soaked shiitake mushrooms and a spoon of fermented bean paste, and use vegetable stock instead of the prawn-based liquid for a fully meat-free Mee Hoon Kueh with equally deep savoury flavour.
- Festive variation: add prawns, sliced fish cake and leafy greens such as choy sum in the final minutes, turning this humble Mee Hoon Kueh into a generous celebration bowl with extra colour, texture and protein for family gatherings.
Thermomix TM7 Benefits
- Kneading power - The Thermomix kneads plain flour and egg into a smooth, elastic Mee Hoon Kueh dough within minutes. [Hands-Free]
- Fine grinding - The TM7 grinds dried shrimp and dried chilli into a fragrant paste without any manual pounding. [Time Savings]
- Gentle simmering - Precise temperature control of the Thermomix heats the shiitake broth steadily without burning the chilli. [Temperature Control]
- Built-in scale - Weigh the flour and water directly in the mixing bowl of the TM7 for consistent dough every batch. [Built-In Scale]. [Built-in Scale]
- Guided cooking - Cookidoo on the Thermomix walks you through soaking, blending and simmering the mushrooms step by step. [Guided Cooking]
Ingredients
- water
- egg
- olive oil
- plain flour
- salt
- minced pork
- oyster sauce
- light soy sauce
- white pepper powder
- sesame oil