Google: “Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks.”
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, chicken and 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 as I wanted it to be. Well, at least I tried, and 1 dozen eggs were wasted from trying.
For a change, I am just using vermicelli noodles with diced chicken and vegetables. Addition for flavour I have added tom yum paste and garnish with egg rolls. My fried bee hoon is light and refreshing and it’s all-in-one pan dish that is flavourful spicy, colourful, healthy, and delicious. It sure is well worth the attempt!!!!! Let’s cook!!!!
300 g diced chicken
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
Tom yum seasoning
Half small glass of boiling hot water
6 Tbs tom yum paste, divide
4 Tbs light soy sauce, divide
2 Tbs oyster sauce, divide
about 8 dashes white pepper, divide
Bee hoon, egg and vegetables
4 square blocks bee hoon
4-5 eggs, lightly beaten
1 1/4 Tbs milk
3 medium size carrot, julienne
3 bunches buk choy, cut into bite size
2 Tbs minced garlic, divide
Cut chili with soy sauce (OPT)
Add chicken and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Soak bee hoon in warm water for 30 minutes or until they turn soft. Mix the tom yum seasoning ingredients: 3 Tbs tom yum, 2 Tbs light soy sauce, 1 Tbs oyster sauce, 4 dashes of pepper until well combined and set aside. Transfer bee hoon to a colander to drain then on to a basin. Mix the prepared seasoning into bee hoon make sure all bee hoon are coated 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 1/2 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. cut 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 minced garlic. Stir fry until fragrant or turn light brown. Add another 1 Tbs oil with chicken and stir fry until cooked about 4-5 minutes. Add carrot and buk choy cook stir fry until tender slightly about 2-3 minutes.
Next add salt. Then add marinated bee hoon and the remaining seasoning. Stir bee hoon continuously to blend well with the remaining seasoning. Continue to stir fry for 4-6 minutes or until noodles turn soft or no longer wet, mix well all the ingredients with tong or chopsticks. Check seasoning and add in half egg rolls. Dish out on to serving bowl and scatter some more egg rolls. Garnish with cut chili and soy sauce (OPT). Serve immediately with a cold beer. Enjoy!!!!