Recipe – Mee Hoon Kueh

Recipe – Mee Hoon Kueh

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Whenever I eat mee hoon kueh, it always reminds me of childhood. My aunt loves making it during weekend and she would add preserved mustard into the dough which I really hate. But other times when she decided to keep things simple, I would always go for an extra serving because it is such very comforting.

Mee Hoon Kueh

Now that I have moved out to stay in my new home with my husband, I miss mee hoon kueh at times and over the weekends, I finally found time to do it! It’s seriously not easy trying to cook and video all alone but I am super happy to be able to complete it. The most tedious part is to pinch the dough. To be honest, I redid it twice because some online recipes are just so not reliable. In the end, I decided to prepare it according to my memory and glad it turned out well in the end.

Mee Hoon Kueh
Mee Hoon Kueh

Of course, it’s not the best mee hoon kueh but this is how I remembered to be. I couldn’t find any mani cai in supermarket, so I used spinach in the end. I didn’t make my own pork broth, to be honest. The supermarket has ready made pork broth which makes it so much easier to cook for busy executives! Enjoy!

Mee Hoon Kueh

Mee Hoon Kueh

Cuisine: Chinese
Keyword: Mee Hoon Kueh
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 2

Mee Hoon Kueh is one of my favourite childhood dishes. My aunt would make them during the weekends and I usually helped myself to two or more servings! The ingredients are easily available and it does not take long to prepare the dish!




  • 300 g All Purpose Flour
  • 120 ml Water
  • 1 Egg
  • A pinch of Salt
  • 1 tbsp Vegetable Oil


  • 200 g Minced Pork
  • 4 Dried Mushrooms
  • A bunch of Spinach
  • 1.5 l Pork Broth
  • 3 cloves Garlic



  1. Add in egg, salt and oil into the flour.

  2. Knead the flour mixture into a dough, adding water gradually until it forms a soft dough.

  3. Shape into a ball, cover with cling wrap to rest for 1 hour. 

  4. Pinch the dough into small pieces and blanch the mee hoon kueh in boiling water. Set aside. 

Ikan Bilis / Dried Anchovies (Optional)

  1. Air fry the Ikan Bilis at 200-degree Celsius for 5 minutes. 


  1. Marinate the minced meat with salt, pepper, sesame oil and cornstarch.

  2. Heat in minced garlic and mushrooms. Fry till fragrant. 

  3. Add in pork broth and minced pork. Bring to boil. 

  4. Add in blanched mee hoon kueh and spinach. Once the vegetables are cooked, crack an egg into the soup. 

  5. Top noodles with fried Ikan Bilis and serve with red chillies. 

Recipe Video


Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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One Comment Hide Comments

Used to eat mee hoon Kueh 20 years ago mum cook.
I loved it so much that I eat once a week at hawker Centre.
Must try. Thank you

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