To be frank, I was lousy in cooking meehoon - it always turned really soggy due to too much water added and too much chopping of the noodles while cooking. To me, its really difficult to stir the noodles coz' they always clump together. So, my only solution was usually chopped them off really fine and put much much water... heheee
I believe it might be due to 'no sincerity' before.
I'm gonna put the recipe here (its rather meant for me to view it later). But you're welcome to read and smile looking at a junior amateur (not even an amateur yet!) recording her success story :)
Soak the meehoon in hot water for 5 minutes. Drain well. Heat the oil over medium high to high heat. Stir fry the anchovies until fume and crispy look. Add the crushed onion and garlic. Stir fry until yellowish in color. Add the ground dried chillies. Stir fry until cooked well. Add salt. Add soy sauce. Pour in water. Add the meehoon. Add the chopped cabbage. Stir thoroughly. When the meehoon soften, break eggs and add them. Stir again until the egg well blend with the meehoon.
When its cooked, garnish with the chopped string onion, cilantro and red pepper. Its ready to be served to the hungry tummy!