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 just using simple vegetables and adding fish cakes. I am not adding eggs, too. Basically, the same as Grandma’s and Mom’s recipe, though theirs have eggs. It’s not a dark colour nor soupy.

My noodles sure are delicious, comfortably hearty for any day, and I have green and yellow colours to enjoy. Let’s cook!!!

Ingredients

4 blocks vermicelli
8 cos lettuces, cut into bite sized
1 1/2 bunches tang oh, washed and cut into bite sized
1 can baby corn, cut into small bite sized
1 1/2 packets fish cakes, cut into strips
2 Tbs minced garlic
oil
salt
pepper
water

Seasoning sauce

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

Method

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.

Heat up the saucepan on high heat. Add 1 Tbs oil. When oil is heated, add minced garlic. Stir fry until fragrant or turn light brown. Add tang oh and 1/8 c water; cook until tender slightly about 2-4 minutes. Remove into a bowl and set aside.

Now 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. Then add cos lettuce, baby corns and fish cakes. Toss and mix well for about 3 minutes until cooked. Add back in cooked tang oh, to warm up again and mix well in all the ingredients with tong or chopsticks about 3-4 minutes. Check seasoning. Dish out and serve immediately onto serving bowls. Enjoy with a glass of white wine!!!

https://helenscchin.com/2022/09/25/bee-hoon-cos-lettuce-tang-oh-corn-with-fish-cakes/

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