Fried Bee Hoon (Asian-style Fried Rice Vermicelli)
Easy-to-do and a perfect accompaniment for other little food items and BBQ!
Shared from the blog http://whiskandknife.wordpress.com/
Ingredients
- For sauce mixture (A):
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp sweet soy sauce (or a pinch of sugar)
- half tsp white pepper powder
- For frying:
- 2 portions dried beehoon
- 2 cloves garlic, minced
- 2 small shallots, thinly sliced
- half cup beansprouts
- quarter cup carrot, julienned
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Submerge the dried beehoon in hot water and let it sit until it is soft but still firm, then strain well. Stiff beehoon is wirey and not yummy.
Step 2
Meanwhile, prepare the sprouts, carrot or any other ingredients you’d like to have in the beehoon. Cut them up into thin matchsticks. It packs a better mouthful altogether.
Step 3
Mix the sauces (A) together in a bowl.
Step 4
In a hot skillet with the oil, fry the garlic and shallots till fragrant.
Step 5
Add in the softened beehoon and sauce mixture. Stir using chopsticks or thin tongs. Ladles and spatulas will smash up the long strands.
Step 6
Have a taste and adjust seasonings accordingly.
Beehoon is also known as rice vermicelli and can be found in most Asian grocery shops.
Have this with a barbecue or a simple fried egg!
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