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/
- 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
- 2 small shallots
- thinly sliced
- half cup beansprouts
- quarter cup carrot
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
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.
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.
Mix the sauces (A) together in a bowl.
In a hot skillet with the oil, fry the garlic and shallots till fragrant.
Add in the softened beehoon and sauce mixture. Stir using chopsticks or thin tongs. Ladles and spatulas will smash up the long strands.
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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