Google: “Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks.”

Bee hoon can be basic or as lavish as you want. Create by adding different vegetables, seafood, meat and poultry. Well, today I am trying my hands at making egg rolls to go with fried bee hoon, chicken and vegetables. It’s not easy to make and time consuming. In fact, I tried a couple of time before I got it right. It’s not as pretty as I wanted it to be. Well, at least I tried, and 1 dozen eggs were wasted from trying.

For a change, I am just using vermicelli noodles with diced pork and vegetables. Addition for flavour I have added tom yum paste and garnish with leftover Asian chives egg recipe is written below. My fried bee hoon is light and refreshing and it’s all-in-one pan dish that is flavourful spicy, colourful, healthy, and delicious. It sure is well worth the attempt!!!!! Let’s cook!!!!

Ingredients

Bee hoon, black fungus, and vegetables

4 square blocks bee hoon
6 napa cabbage leaves, cut into bite size
3 medium size carrot, julienne
2 yellow capsicums, cut into bite size
1 packet thinly sliced black fungus
2 Tbs minced garlic, divide
oil
hot boiling water
salt
pepper

Tom yum seasoning

Half small glass of boiling hot water
6 Tbs tom yum paste, divide
4 Tbs light soy sauce, divide
2 Tbs oyster sauce, divide
about 8 dashes white pepper, divide

Pork and marinade

500 g pork diced
1 shallot, minced
2 Tsp minced garlic
2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water

Asian chives eggs

3-4 eggs
1/2 bunch Asian chives, washed thoroughly
1-3 Tbs oil
2 Tsp Shao Xing Chinese cooking wine (OPT)
salt
pepper

Method

Bee hoon, black fungus, and vegetables

Soaked black fungus in hot boiling water for 30 minutes. Soak bee hoon in warm water for 30 minutes or until they turn soft. Mix the tom yum seasoning ingredients: 3 Tbs tom yum, 2 Tbs light soy sauce, 1 Tbs oyster sauce, 4 dashes of pepper until well combined and set aside. Transfer bee hoon to a colander to drain then on to a basin. Mix the prepared seasoning into bee hoon make sure all bee hoon are coated and set aside.

Pork and marinade

In a large bowl mix the marinade for pork until well combined. Add pork, tossing it in the marinade to make sure all sides of the meat are covered. Put into fridge for about 10-15 minutes.

Back to Bee hoon, black fungus, and vegetables

Heat 3 Tbs oil in wok on medium heat. Brown 1 Tbs minced garlic for 1 minute. Add napa cabbage and thinly sliced black fungus cook for 2-3 minutes. Then add carrots cook for 2 minutes. Now mix well cooked for 2-4 minutes. Season with salt to taste. Transfer to a plate.

Back to pork and marinade

Using the same wok, heat on medium high heat and add 1 Tbs oil. When the oil is hot, add one Tsp garlic and fry until fragrant. Then add shallot and ginger. Stir fry for 1-2 minutes, until it softens. Add the marinated pork and let brown briefly. Then add marinade and season with some salt and pepper, cook until pork is cooked all the way through. Transfer pork back to the marinade bowl and set aside.

Back to Bee hoon, black fungus, and vegetables

Add 1 Tbs oil. When oil is heated, add the remaining minced garlic. Cook until fragrant or turn light brown. Now add marinated bee hoon and the remaining seasoning. Stir bee hoon continuously to blend well with the remaining seasoning. Continue to cook for 4-6 minutes or until noodles turn soft or no longer wet, now add in cooked vegetables and cooked pork to warmed up with tong or chopsticks. Check seasoning and add in yellow capsicum and toss to mixed. If needed some more salt and pepper put some. Switch off hob. leave the bee hoon, pork and vegetables in the wok.

Asian chives eggs

Cut Asian chives into 1-inch sections, separating the firmer root-end from the softer leafy-end. In a bowl, beat the eggs vigorously until slightly bubbly, then mix in the salt, white pepper, and cooking wine if using.

Heat a wok over high heat until slightly smoking. Add about 1 Tbs of oil and toss in Asian chives. Cook for about 15 to 30 seconds until they become aromatic and slightly wilted. Remove Asian chives from wok and set them aside.

Add the remaining oil to wok and let it get hot. Pour in the egg mixture. Let the bottom set for 2–3 seconds, then gently push the eggs around to create soft, large curds, leaving them slightly runny in the center. Fold the partially cooked Asian chives back into the eggs. Toss everything together quickly for about 15–20 seconds to blend the flavours and finish cooking the egg to your preference. Remove from heat immediately. Transfer to serving plate.

Assemble

For me: I warmed up my leftover Asian chives egg in microwave. Then spoon my bee hoon onto bowl and when the Asian chives egg are warmed up, transfer to my bee hoon.

For you: Spoon enough bee hoon onto bowl and garnish with some cooked Asian chives egg at the top of the bowl on the bee hoon. Serve with a glass of Sauvignon Blanc. Enjoy!!!

Note: You can add chicken pieces or sliced beef, instead of pork. You can add bok choy, choy sum, or broccoli and cauliflower for some colours to bee hoon. You can omit tom yum paste and add oyster sauce, light soy sauce, 1 Tsp dark soy sauce plus mix well 175 ml water with chicken powder stock, salt, and pepper.

Do not overcook the chives: Cooking them too long will cause them to release too much moisture, making the egg mixture soggy. Preheating the pan prevents the egg from sticking and ensures the cooking process is fast enough to keep the eggs fluffy and tender.

https://helenscchin.com/2019/07/13/tom-yum-bee-hoon-with-pork-vegetables-and-asian-chives-egg/

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