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.
I have added pork along with some Napa cabbage also Chinese cabbage and spring onion. The marinade and the sauce is light and refreshing and it’s all-in-one dish that takes a little more preparation in terms of cutting, marinating for 1 hour 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 to cook!!!!! Let’s cook.
500 g koay teow, cook in microwave 1 minutes, then peel into strips
1/4 napa cabbage, cut into bite size
3 square blocks bee hoon (vermicelli)
3 stalks spring onion, cut into 2-inch length
8-10 pork balls, sliced
1/2 packet of fish cake, thinly sliced
1/4 c chicken stock
2 Tbs minced garlic, divided
300 g sliced pork
1 Tbs Shoa Xing, Chinese cooking wine
2 Tbs dark black caramelised soy sauce (kicap manis)
2 Tbs oyster sauce
1 1/2 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1 Tsp fish sauce
1 Tsp sugar (OPT)
1 Tbs oil to cook
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
1 1/2 Tsp light soy sauce, plus 2 Tbs to marinade vermicelli
1 1/2 Tsp dark soy sauce, plus 1/2 Tsp to marinade vermicelli
Mix pork and marinade ingredients and set aside in fridge for 1 hour. Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Mix the sauces for vermicelli marinade then pour into vermicelli, toss to mix well. Set aside. Mix the seasoning sauce in bowl and set aside.
Heat oil in a wok on high heat. Add 1 Tbs minced garlic. Stir for a few seconds. Add in pork and spread out on the wok cook for about 4-5 minutes. Pork takes longer to cook. Remove pork when cook. Next add 1 Tbs minced garlic in the same wok stir cook for about 30 seconds then add cabbage, pork ball and fish cake cook for about 3 minutes.
Add seasoning sauce, salt, pepper, koay teow strips and 1/4 c chicken stock, and cooked pork back in. Then 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. Add spring onion in 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 sliced beef, chicken or fish instead of pork. You can use all chick stock instead of some chicken powder. You may want to follow the instruction on the koay teow packet to cook. You can make it noodle soup instead of frying.