Felt like having bee hoon (vermicelli noodles). Went to supermarket to get vermicelli, minced pork, green beans, spring onion. Green beans are so expensive; I didn’t get them. I went to Woolworth and get frozen mixed vegetables: carrots, corns and peas.
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 cooking bee hoon with minced pork, leftover onion eggs; recipe below, frozen vegetables and spring onion. My bee hoon is comforting, colourful and delicious. Let’s cook!!!
Ingredients
Fried onion eggs
4 eggs
1 small onion, sliced
oil
salt
pepper
Minced pork vermicelli (Bee hoon) mixed frozen vegetables and spring onion
500 g minced pork
4 blocks of vermicelli (Bee hoon), soak in boiling water to soften it, drain and set aside
250 g mixed frozen vegetables
2 Tbs garlic, minced
3 stalks spring onion, cut about 1 inch size
Bee hoon seasoning sauce
Half small bowl boiling hot water
2 Tbs light soy sauce
1 Tbs chicken stock powder
Minced pork seasoning sauce
4 Tsp cornstarch
1 Tbs light soy sauce
1 Tbs Shao Xing, Chinese cooking wine
1 Tbs sake (OPT)
2 Tbs water
ground pepper
Method
Bee hoon and seasoning sauce
Soak bee hoon in warm water for 30 minutes or until they turn soft. Transfer bee hoon to a colander to drain well. Mix the seasoning sauce in bowl and set aside.
Minced pork and seasoning sauce
In a small mixing bowl, mix cornstarch, water, light soy sauce, Shao Xing, and sake. Add minced pork, toss to coat for 15 minutes.
Fried onion eggs
Meantime, beat eggs lightly. Season with salt and pepper. Heat oil in saucepan on medium heat. Then add onion for 1-3 minutes until soft and translucent. Remove from saucepan into a bowl, set aside. Now pour the eggs in. Let it cook at the bottom for 1-2 minutes.
Scatter onion all over the eggs. Cover with lid for 1-2 minutes. Then flip over using metal spatula and a plastic spatula. Cook a further 1-3 minutes, without lid. It will be cooked as the bottom part is already cooked. Switch off hob and leave the eggs in for a further 30 seconds. Transfer to plate and set aside with a tented foil.
Cook minced pork bee hoon and frozen vegetables
Heat up wok with 1 Tbs of oil. When the wok is heated, add minced garlic and cook until light brown or aromatic. Then add minced pork and pan-fry until cooked brown on both sides about 3-5 minutes. Remove pork from wok and into a bowl. Set aside.
Now add another 1 Tbs oil. Then 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. Add in mixed frozen vegetables. Stir-fry for another minute or until soften and cook.
Add back in onion eggs, breaking up to small bite, and minced pork to warm up again and mix well in all the ingredients with tong or chopsticks about 3-4 minutes. Now add in spring onion, toss for 1-2 minutes and check seasoning. Dish out and serve immediately with a glass of white wine. Enjoy!!!
Note: You can use beef, chicken, prawns or squids. For vegetarian omit meat add cabbage, carrots, bean shoots, colourful capsicums or green beans. You can garnish with fried tofu slices, and crispy shallots. If you want bee hoon and minced pork a bit darker add 2 Tbs dark soy sauce.
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