Fried White Bee Hoon (Rice Vermicelli)

 

 

Fried White Bee Hoon is a simple but homely dish that you can eat it on its own or with its perfect match - curry chicken. It is also well flavored and suitable to be prepared for any gathering. The best part is that you can customize the ingredients except the bee hoon with your prefered one. 

I have tried many different version and this is by far my favorite which most of the friends love it as well.. 

Ingredients: 

400g rice vermicelli / bee hoon (1 packet)

half stick of carrot, julienned

6 leaves of Napa cabbage or cabbage, julienned

3 dried shitake mushroom, soaked and julienned

50g dried shrimp, soaked and chopped (keep the water from soaking the dried shrimp)

2 tablespoon of chopped salted dried pickled radish (optional, good to enhance the flavor)

2 eggs

2 teaspoon of minced garlic

3 shallots, slice thinly 

6 tablespoon of cooking oil

2 tablespoon of sesame oil

Cilantro leave (optional - for garnishing)

Seasonings (mix all in a small bowl):

6 tablespoon of the dried shrimp water

4 tablespoon of light soya sauce 

3 tablespoon of fish sauce

3 tablespoon of oyster sauce

1 teaspoon of ground white pepper 

 Methods:

1. Soak the bee hoon/ rice vermicelli till it is soft, approximately 5-10 minutes. Do not over-soak to prevent it from becoming soggy. Boil hot water and blanch the bee hoon in hot water till it is almost cook, put the bee hoon into cold water to stop the cooking. Drain and ready for use. 

2.  Heat wok, add 2 tablespoon of cooking oil. Pour in the the beaten eggs and let it fall in thinly on the wok. Turn the eggs when surface started to dry. Take out the egg from the wok and left it to cool and julien for use later on.

3. Add remaining cooking oil and sesame oil into the same wok. When the oil is getting heated, saute the sliced shallot for some minutes till it get a bit translucent. Add minced garlic and stir fry for while. 

4. Add in chopped dried shrimp and fry till it gets fragrant. 

5. Add shitake mushroom and carrot, stir fry for while.

6. Add in cabbage and cook until soften.

7. Add in bee hoon and mix well. 

8. Pour in the seasoning and stir well till the bee hoon is evenly covered with seasoning. Adjust to your taste if you need to add in a little bit more of fish sauce & oyster sauce. Fish sauce is the key ingredient to the great taste of this beehoon.

9. Lastly, pour in the julienned egg and mix well to serve. Ganish with some cilintro leaves if you wish to.