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 am trying my hands at making egg rolls to go with fried bee hoon 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 I wanted it to be. Well, at least I tried, and 1 dozen eggs were wasted from trying.
My fried bee hoon is light and refreshing and it’s all-in-one dish takes a little more preparation in terms of cutting and cook each ingredients 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
4-5 eggs, lightly beaten
1 1/4 Tbs milk
2 medium size carrot, julienne
2 bunches choy sum, cut into bite size
6 Chinese cabbage leaves, cut to bite size
10-12 pork balls, sliced
1/2 packet of fish cake, thinly sliced
2 Tbs minced garlic, divide
Half small bowl boiling hot water
2 Tbs light soy sauce
1 Tbs chicken stock powder
1 Tbs sugar
1/2 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. Mix the seasoning sauce in bowl and set aside.
To make egg matchsticks
Crack the eggs into a mixing bowl and add in milk and salt. Beat with fork until combined. Then strain through a fine sieve to remove any lumps. Liquid without lumps is helpful in making egg roll successfully.
Lightly brush oil to grease the frying pan. Then put on hob and turn on low heat. Pour in ½ egg mixture and cook it over until half done. Roll the omelette halfway from near you to the middle. And move the egg roll to the top edge of the pan. If there is not enough oil, lightly brush oil on to pan each time you roll up.
Now add in 1/4 egg mixture to cover near you half of the pan. And cook until half done. Repeat move the egg roll to edge of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up. Repeat till egg mixture are all used up. Transfer to a plate to cool.
Once it has cool. Transfer to a cutting board. Slice into bite size pieces. And set aside, and cover with foil to keep warm. Heat up a wok on high heat. Add 1 Tbs oil. When oil is heated, add 1 Tbs minced garlic. Stir fry until fragrant or turn light brown. 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 Chinese cabbage leaves and stir fry until tender about 2 minutes. Remove into a bowl. Set aside.
Now again 1 Tbs oil. 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 pork balls and fish cakes. Stir-fry for another minute or until soften and cook.
Add back in Chinese cabbage leaves and carrots 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.