Today I am using koay teow and vermicelli (bee hoon). I have stewed pork chop and luncheon pork canned. I found there are some leftovers napa cabbage, carrots, koay teow and bought 2 bunches bok choy and vermicelli.

Google: “Koay teow are flat rice noodles that are a key ingredient in Southeast Asian cuisine, especially in dishes like Char Koay Teow. The name translates to “rice cake strips,” describing the noodles’ shape and form. These versatile noodles are fundamental to various street food dishes in Malaysia and Singapore, prized for their texture and ability to absorb rich flavours from stir-fried sauces and ingredients.”

Google: “Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.”

My family call them bee hoon. Bee hoon are ordinary amongst all Asian cuisines, be it Chinese, Malaysian, Indonesian, Thai or Cantonese. Bee hoon is serve almost every 4 days or as a simple lazy main meal in my home. It’s a simple, budget and you can add any ingredients to it.

“Canned stewed pork chops and luncheon pork are slow-cooked pork preserved in a can with a savoury sauce, offering a convenient, fully-cooked food option. They are submerged in flavourful broth for preservation, allowing for a long shelf life. These pork chops and luncheon pork can be eaten alone or used in stir-fries with noodles and vegetables.”

My cheat stewed pork gives extra flavour along with vegetables, chicken stock, and caramelised sauce from both pork. Let’s cook!!!

Ingredients

500 g koay teow, cook in microwave 1 minutes, then peel into strips
3 square blocks bee hoon (vermicelli)
1 1/2 carrots, cut into matchsticks
4-6 napa cabbage, cut into bite size
2 bunches bok choy, cut off end stem and leaves into bite size
1 canned stewed pork chop, about 420 g
1 canned luncheon pork, about 210 g
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 50 ml
3 Tsp chicken powder stock
1/2 Tbs oyster sauce
2 Tsp soy sauce
1/4 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra

Method

Soak vermicelli in hot boiling water until softened and drained. Set aside. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.

Heat oil in saucepan on medium heat. Brown garlic for 1 minutes. Add carrots cook or 2 minutes. Then add napa cabbage leaves and mix well cook for 2 minutes. Now add bok choy and cook for 3-4 minutes.

Next add chicken powder stock mixture, salt, pepper, koay teow strips and 1/4 c chicken stock, stewed pork chops and luncheon pork – cut into bite size with the fat oil that comes with it in the canned. Now add 50 ml water, oyster sauce and soy sauce, toss to combined well.

Next add bee hoon and stir bee hoon continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. Check seasoning. Dish out and serve immediately with a glass of white wine!!!

Note: You can use sliced beef, pork, chicken, or fish instead of stewed pork. You may add seafood, or just use koay teow alone, or use egg noodles with koay teow instead vermicelli. You may want to follow the instruction on the koay teow packet to cook. You can add choy sum, broccoli, cauliflower, fish cakes, pork balls, fish balls, spring onion, shallots, mushrooms and capsicums.

https://helenscchin.com/2020/06/12/stewed-pork-vermicelli-and-koay-teow-with-vegetables/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus