Economy Fried Beehoon 经济炒米粉

Fried beehoon suppose to be a simple thing to do, but I must admit, over the years I didn’t quite master the skill or to be able to find a good and easy recipe that I’m happy with.  Few months ago, I decided to try cooking fried beehoon again as I no longer able to eat noodles and beehoon is my only option from now on.  After going through a few recipes and trial and error, today I finally had a success in terms of colour, favor and to my husband’s liking.  You can replace bean sprout with cabbage or any vegetable you like and fry them with your beehoon, as we like our bean sprouts raw so I added it towards the end, so feel feel to adjust to your liking.  This beehoon is not very salty because we are eating it with luncheon meat and Otah Otah.  If you are eating it on its own, you can add a little bit more soy sauce or salt to your taste.  Enjoy!

Ingredients A:

400 grams of rice vermicelli (Bee Hoon), soak in cold water for 1 hour

2 tablespoon oil

2 tablespoons chopped garlic and shallots

200g bean sprouts or 150g cabbage, shredded 

70g carrot, shredded
Seasoning: put in a bowl

300g water

1 tablespoon chicken stock powder

4 tablespoon light soy sauce

1 1/2 tablespoon dark soy sauce

2 tablespoon sesame oil

1 teaspoon Salt or to taste

1/2 teaspoon pepper
Accompaniments dish:

Fried eggs

Fried luncheon meat

Fried fish cake

Grill Otah Otah

Stir fry cabbage

Heat wok with oil and sauté the minced garlic or sliced shallot until fragrant

Pour in seasoning and bring to boil, add beehoon, stir and cook till beehoon is soft and dry (sprinkle more water is the beehoon is not soft enough). Taste

Add in bean sprout and carrots and mix well.
Dish into a deep container 


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