I love to eat meat, pasta, risotto, fish, vegetables, and dessert. All the meat, vegetables, and seafood are expensive. Only a few things are still cheap: bee hoon, cabbage, and fish cake. Carrots and eggs have definitely increased. I bought them as they have good benefits for health. My sister gave me some chilies. I have some spring onions and black sesame seeds.

Google: “Rice vermicelli is a thin form of noodle. It is sometimes referred to as “rice noodles” or “rice sticks”, but 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 themselves. Rice vermicelli (also known as Bee Hoon, rice sticks) is a type of noodle made from rice, and is a popular staple in East and Southeast Asia. It is dstinctive for its versatility and ability to absorb the taste of other ingredients when cooked. Like pasta for Italians, it is a staple which is useful for different occasions and can be cooked in many ways.”

Today my meal is Asian meal using fish sauce. Nothing special just a few ingredients and a must have chilies. Well, it’s colourful, satisfying, comfort and delicious. Let’s cook!!!

Ingredients

4 blocks rice vermicelli (Bee Hoon)
4 napa cabbage, cut to bite size
3-4 spring onions, cut to bite size
3 eggs, lightly beaten
2 carrots, cut to bite size
1 packet of fish cake, cut to bite size
1 Tbs minced garlic
black sesame seeds
fresh chilies, cut to bite size (OPT)
oil
pepper
salt

Bee hoon sauce

1/4 c vegetables stock or water
2-4 Tbs regular soy sauce
1 1/2 Tbs fish sauce

Method

Put the kettle on, once boiled pour into a large bowl, soak bee hoon in hot boiling water for 1-2 minutes max until bee hoon are loosened, using a pair of chopsticks helps to loosened them and slightly softened. Strain the noodles and rinse under cold water to remove excess water. Shake out any excess liquids and set aside.

In a small bowl, combine bee hoon sauce ingredients and set aside. Cut carrots fish cake, spring onion, chilli and napa cabbage to bite size. Heat 3 Tbs oil in a large pan on medium-high heat. Add garlic in, cook until caramelised about 30 seconds. Now add carrots and napa cabbage and stir fry for 2 minutes until the vegetables are slightly soft. Remove the vegetables to a plate. Pour in the beaten eggs and scramble it then break to small bite size.

Toss in bee hoon with bee hoon sauce with eggs. Use a pair of clean kitchen scissors to cut them if they are too long to mix. Add back carrots, napa cabbage, and fishcake pieces; mixed well all the ingredients for about 3-4 minutes. Taste to see if needed extra seasoning: salt and pepper.

Bee hoon should be soft and savoury. Garnish with spring onions, chilies, and black sesame seeds. Enjoy with a glass of white wine.

Note: Fish sauce can be salty. Adjust your salt and fish sauce. You can add bean shoots, and meat, chicken or seafood. You can add red, green and yellow capsicums. You can add sesame oil about I tbs into your bee hoon sauce. You can add white sesame seeds or fried shallots.

https://helenscchin.com/2024/10/31/bee-hoon-vegetables-fish-cake-in-fish-sauce/

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