Today I am using koay teow and bee hoon. I have stewed pork chop canned. I found there are some leftovers napa cabbage, carrots, koay teow and black fungus.
Google: “Koay teow are flat rice noodles that are a key ingredient in Southeast Asian cuisine, especially in dishes like Char Koay Teow. The name translates to “rice cake strips,” describing the noodles’ shape and form. These versatile noodles are fundamental to various street food dishes in Malaysia and Singapore, prized for their texture and ability to absorb rich flavours from stir-fried sauces and ingredients.”
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.
“Canned stewed pork chops are slow-cooked pork chops preserved in a can with a savory sauce, offering a convenient, fully-cooked food option. They are submerged in flavourful broth for preservation, allowing for a long shelf life. These chops can be eaten alone or used in stir-fries with noodles and vegetables.”
My cheat stewed pork gives extra flavour along with chicken stock, caramelised sauce from pork chop. Let’s cook!!!
Ingredients
500 g koay teow, cook in microwave 1 minutes, then peel into strips
3 square blocks bee hoon (vermicelli)
2 Tbs oyster sauce, marinate vermicelli
1 Tbs soy sauce, marinate vermicelli
3-4 carrots, julienne
1 packet thinly sliced black fungus, soaked in hot boiling water for 30 minutes
1 1/2 canned stewed pork chop, about 630 g
8 napa cabbage, cut into bite size
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 30 ml
3 Tsp chicken powder stock
1/2 Tbs oyster sauce
2 Tsp soy sauce
1/4 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Sauce
1 chicken drumsticks, for flavouring stock
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp dark soy sauce
1 Tsp garlic minced
2-3 Tbs black fungus liquid
2 dashes of pepper, extra
1 Tsp salt, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
Method
Bring drumstick, garlic, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish.
Soak vermicelli in hot boiling water until softened and drained. Then marinate with 2 Tbs oyster sauce and 1 Tbs soy sauce for colouring. Set aside. Heat 3 Tbs oil in wok on medium heat. Brown garlic for 1 minute. Add napa cabbage and carrots cook for 2 minutes. Then add thinly sliced black fungus. Then mix well cooked for 2-4 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Now add chicken powder stock mixture, salt, pepper, koay teow strips and 1/4 c chicken stock, stewed pork chops and cut into bite size using metal spatula with the fat oil that comes with it in the canned. Next 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. Check seasoning. Dish out and serve immediately with a glass of white wine.
Note: You can use sliced beef, pork, chicken, or fish instead of stewed pork. You may add seafood, or just use koay teow, bee hoon, and egg noodles only. You may want to follow the instruction on the koay teow packet to cook. You can add brocolli, cauliflower, fish cakes, pork balls, fish balls, spring onion, shallots, mushrooms and capsicums.
https://helenscchin.com/2022/09/18/stewed-pork-chop-bee-hoon-koay-teow-with-vegetables/
You might want to try these recipes below:
https://helenscchin.com/2021/05/23/stewed-pork-chop-luncheon-pork-koay-teow-with-vegetables/
https://helenscchin.com/2021/09/11/char-koay-teow-bee-hoon/
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