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whiskandknife

Fried Bee Hoon (Asian-style Fried Rice Vermicelli)

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Easy-to-do and a perfect accompaniment for other little food items and BBQ!
Shared from the blog http://whiskandknife.wordpress.com/

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Rate this recipe 2/5 (65 Votes)

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.

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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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