Fried Bee Hoon is Fried Rice Vermicelli in Hokkien. This is a very simple and quick meal to prepare. My mother always made this for us when we were kids. She cooked a very big portion that was enough to feed 10 persons. My brothers would have double portion. I still miss the flavours of my childhood and this was my way of bringing back the memories.
Serve 4 persons
300g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)
200g bean sprouts (washed and drained)
200g choy sum (washed, cut and drained)
12 medium size prawn (de-shell)
4 shallots (sliced) – optional
2 cloves of garlic (finely chopped)
1 cup of water
3 – 4 tbsp cooking oil
Seasonings (Mix all in a small bowl)
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tsp salt or to taste
1 tbsp water
2 Eggs + ¼ tsp salt (fry the thin omelette in a non stick frying pan and cut it thin)
- Heat oil in a wok, fry the garlic and shallots till golden brown and fragrant.
- Next add the prawn with 2 tsp of seasoning.
- Then add the bean sprouts and choy sum.
- Toss in the vermicelli and add in more seasoning and some water, stir fry well. If bee hoon too dry, add in more water.
- Taste and adjust accordingly.
- Fry until the noodles have soaked up all the liquids, and is of a dry consistency. This usually takes about 5 minutes.
- Serve with fresh cut red chilli in soya sauce and lime.