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. To make it vegetarian bee hoon omit all kinds of meat and seafood.
Bee hoon can be basic or as lavish as you want. Create by adding different vegetables, seafood, meat and poultry. Well, today I have leftover 1 piece of chicken breast fillet to add in along with pork fillet strips, and vegetables.
My fried bee hoon is light and refreshing and its all-in-one dish takes a little more preparation in terms of cutting and cook each ingredient individually. Then add all together and toss to mix well. It’s colourful, healthy, and delicious. It sure is well worth the attempt!!!!! Let’s cook.
3 square blocks bee hoon
3 stalks spring onion, cut into 2-inch length
2-3 medium size carrot, julienne
1 piece chicken breast, cut into bite size
300 g pork fillet, strips
250 g bean sprouts, tails removed
2 Tbs minced garlic, divide
Marinade sauce for pork and chicken – divide amount for each
4 Tbs soy sauce
4 Tbs oyster sauce
8 Tbs water
2 Tbs sugar
2 Tbs of cornflour
2 Tbs dark thick caramel sauce
1 Tsp sesame oil, (OPT)
about 4 dashes white pepper
Half small bowl boiling hot water
3 Tbs light soy sauce
1 Tbs chicken stock powder
1 Tbs sugar
1 Tbs dark caramel sauce
about 4 dashes white pepper
Soak bee hoon in warm water for 30 minutes or until they turn soft. Transfer bee hoon to a colander to drain. Rinse bean sprouts with water and set aside to drain. Marinade pork and chicken with marinade sauce for 1 hour and refrigerate. It will tenderize and give flavour to pork and chicken.
Mix the seasoning sauce in bowl and set aside. Heat up a wok on high heat. Add 1 Tbs oil. When oil is heated, add minced garlic. Stir fry until fragrant or turn light brown. Add in pork and stir fry until pork cooked about 4 minutes. Remove into a bowl and set aside. Then add 1 Tbs oil, once heated add carrot cook stir fry until tender slightly about 2 minutes. Remove into a bowl and set aside.
Now add another 1 Tbs oil. When oil is heated add minced garlic. Stir fry until fragrant or turn light brown. Add chicken and stir fry until turn white on the surface about 4 minutes.
Next add salt. Then add bee hoon and seasoning sauce. 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. Add the bean sprouts and spring onions. Stir-fry for another minute or until the bean sprouts are cooked.
Add back in pork and carrot to warm up again and mix well in all the ingredients with tong or chopsticks about 4 minutes. Check seasoning. Dish out and serve immediately.
Note: You can use beef, prawns or squids. For vegetarian omit meat add cabbage, more bean shoots, colourful capsicums or green beans. You can garnish with fried tofu slices, crispy shallots and fried eggs. Beat 2 eggs with pinch of salt and a pinch of pepper, Heat 1 tsp of oil and fry the eggs thinly and cut into strips. You can garnish with parsley, coriander and chili flakes or cut fresh chilies.
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