Fried meehoon (or as I grew up calling it: bihun goreng) is one of my favourite noodles to eat. It’s rice in noodle form, giving me all the satiety of eating a plate of rice but with the added benefit of slurping. Unfortunately, soggy fried meehoon is a common complaint from those trying to cook these delicate noodles at home. Here’s my number one tip that works every time:

Step 1: Soak the dried meehoon in room temperature water for 10-15 minutes until soft. Drain the water.

There are no more steps. That’s it.

I’ve tried different methods over the years: blanching, soaking in hot water, boiling (you’re practically guaranteeing sogginess here). But soaking in room temperature water is the easiest, most foolproof method.

Other tips to getting your fried meehoon in excellent condition:

• Have your ingredients ready to go before frying, then keep the heat high. Be quick. Be efficient.
• Instead of draining the soaked noodles, you can use tongs to lift the meehoon from the bowl directly into the hot wok. There will be some water that carries over. I use this water as a marker as to when my frying will be done; once the liquid dries up, the fried meehoon is good to go.

Tell us in the comments what your fried meehoon tips are.