Today’s lunch is simple bee hoon with bok choy, which I got on sale. I forgot to buy meat. Google: “Bee hoon is made from rice flour and is thinner than other noodles like mee pok or mee kia. It can be stir-fried, boiled in soup, or dried and fried.”

“It’s a staple in Singaporean and Malaysian cuisine, and is also found in Indonesian and other regional dishes. Compared to some other types of noodles, bee hoon is generally lower in calories and fat. Provides energy for the body.”

“Can be combined with a wide variety of ingredients, making it a customizable dish. When used with vegetables and protein sources, it can be a well-rounded and healthy meal. Bee hoon absorbs flavours from sauces and ingredients, resulting in a delicious and satisfying dish.”

Google: “Bok choy is a type of Chinese white cabbage, also known as pak choi, belonging to the cruciferous vegetable family, which includes kale, Brussels sprouts, and broccoli. Bok choy is rich in health-promoting nutrients, especially vitamins C and K, and contains fiber, which is important for digestive health. It also has antioxidants that may protect cells from damage and reduce inflammation, with vitamin C being one of them. Additionally, bok choy is a good source of selenium, which may have anticancer properties, and contains minerals like calcium, phosphorus, zinc, magnesium, and vitamin K that support bone health.”

The remaining bok choy can be stored in fridge. My lunch is flavourful, healthy and delicious. Let’s cook!!!

Ingredients

Stir fried bok choy

4 bunches bok choy, cut the end stems away, cut to bite size
1 Tbs minced garlic
1 Tsp onion, finely chopped
1 Tbs oil
1 Tbs Shao Xing Chinese cooking oil
1 Tsp teriyaki sauce
fried shallot
salt
pepper.

Bee hoon noodle soup

1 square dried bee hoon
1/2 Tbs sesame oil
1/2 Tsp fried garlic in oil
white sesame seeds
water

Method

Heat a saucepan with oil on medium heat. When oil is hot, add garlic and onion, cook for 25 seconds. Next add the stems of bok choy, cook for 2 minutes. Then add the leaves and toss around, cook for about 3-5 minutes until leaves are wiltered and stems are soft. Now add in teriiyaki and soy sauce, toss to mixed well for 1-2 minutes. Season to taste with salt and pepper. Switch off hob, spoon onto a serving plate. Set aside

Meantime, put enough water in a pot, bring to boil. Once boiled, add in the block bee hoon and cook for 1 minute. Next add in sesame oil, and fried garlic in oil cook for 1-2minutes; stirring to mixed well. Switched off hob. Ladle the bee hoon onto bowl. Pour the soup into the bee hoon. The spoon enough bok choy onto the bee hoon noodle soup. Scatter some white sesame seeds. Enjoy with a hot cup of jasmine tea.

https://helenscchin.com/2021/06/10/bee-hoon-bok-choy-noodle-soup-with-white-sesame-seeds/

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