Although this dish has no exotic ingredients, it is very tasty and a favorite in my family, Molly's family. Molly is my mom and she is 82 years old. She has dished up this Ketchup Mei Fun for us, her children and also her grandchildren so often and yet we cannot have enough of it. We might have it for breakfast, lunch or snack time and as usual the plate of mei fun will be consumed in a jiffy. I have served this dish many times at parties and potlucks,and the request for the recipe was always the main topic of the conversation. I have promised to post this recipe but there was no more left for picture everytime i cooked this dish. The green vegetables were present for making this platter more colorful - the original is just mei fun and omelette.
1/2 lb mei fun/beehoon/rice vermicelli - soak in cold water
1/2 cup tomato ketchup/sauce
1 tsp chicken seasoning powder/granules
1 tbsp chopped garlic
4 eggs - beaten with salt and pepper
Water - enough to cook the mei fun
oil for frying the omelette and the mei fun
salt and sugar to adjust taste
Make omelette and cut into strips, set aside.
Heat oil in wok and fry the chopped garlic until slightly golden.
Add in tomato ketchup/sauce, 1 cup water and chicken seasoning. Bring to the boil and stir to combine.
Add in soaked mei fun and stir fry until mei fun is cooked and dry. (sprinkle more water if mei fun is still not cooked through and add more oil if necessary - mei fun tastes better with a little more oil)
Adjust the taste with salt and sugar.
Dish out and serve hot with the omelette.