QS × Twirlee Hand-Pulled Mee Hoon Kueh

400 g
$5.90

QS × Twirlee Hand-Pulled Mee Hoon Kueh: The soft, springy bite we grew up with.

There is something really comforting about a bowl of Mee Hoon Kueh. The uneven pieces, soft edges and chewy middle make it feel like a proper home cooked meal.

For this local collaboration, Quan Shui has teamed up with Twirlee, a third generation Singapore family business that started making noodles in a small kampung atap kitchen in 1955. Quan Shui’s own story started in 1968, when Grandpa Oh Quan Shui sold fresh pork to support his family of 11. Today, both family businesses are being carried forward by their third generation.

We tested four different thicknesses before choosing this one. It gave us the best balance of softness and chew, slightly on the thicker side (though we think it could have been more), just the way we all liked it. Best of all, it cooks in just three minutes.

Each 100g serving is individually vacuum packed, so you can cook only what you need. Simply thaw, tear and boil. Enjoy it in a warm soup, or toss it with our Fragrant Scallion Oil with No Added MSG for a quick dry style bowl.

To make it a complete meal, add Quan Shui Minced Pork, Leafy Vegetables, Crispy Ikan Bilis, Mushrooms and a Soft Egg. Simple, hearty and comforting.

Made in Singapore by two local family businesses.

Serving Suggestion: For an easy dry style bowl, toss the Mee Hoon Kueh with Quan Shui’s Fragrant Scallion Oil. Top it with Quan Shui Minced Pork, Leafy Vegetables, Crispy Ikan Bilis, Mushrooms, Fried Shallots and a Soft Egg. Add Quan Shui's Wok Hei Bee Hiam for an extra kick!

Prefer soup? Serve it in a warm Ikan Bilis or Pork Broth with your favourite meat and vegetables.

Cooking Instructions:

  1. Remove the Mee Hoon Kueh from the freezer and thaw until it is soft enough to tear. We recommend you leave it to thaw overnight in the refrigerator.
  2. Bring a pot of water to a rolling boil.
  3. For best texture, tear the Mee Hoon Kueh into irregular pieces and drop them into the boiling water. Stir gently so the pieces do not stick together.
  4. After adding the final piece, cook for 3 minutes for the recommended texture, or up to 3.5 minutes if you prefer it softer.
  5. Drain the cooked Mee Hoon Kueh. If you prefer it less starchy, rinse it briefly under running water, then drain again before serving. Serve in soup or toss with the Fragrant Scallion Oil.

Serves: 4 pax total

Net Weight: 4 × 100g, individually vacuum packed

Noodle Ingredients: Wheat flour, water, egg and salt

Allergens: Contains wheat and egg. 

Storage Guide: Keep frozen for up to 6 months or chilled for up to 1 month. Refer to packaging for expiry date.


Country of Origin: Singapore