Rice vermicelli (or bee hoon) is a comfort food for me. It’s something that Singaporeans can eat for almost any meal. There’s the economic bee hoon for breakfasts, sin chow bee hoon for lunch, dinner and supper. One of my recent favorites would be the white bee hoon from Sembawang (bee hoon stewed in rich chicken stock).
Fried bee hoon is quick and easy, and affordable. The few times that I tried cooking it at home turned out to be pretty disastrous though, mainly because the bee hoon stuck to the wok for dear life. Determined not to let that happen to my new wok from Ikea, I Googled and got some tips.
Serves 1 very hungry husband and a wife on a diet, plus 1 more XL serving for lunch (ie serves 3)
- 3 pieces dried bee hoon (about 150g), soaked in room temperature water for 20 minutes and drained
- 1 medium carrot (80g), julienned
- shredded cabbage (100g)
- 2 eggs, beaten + 1 tsp soy sauce + 1 sprinkle ground pepper
- 1 tsp mince garlic
- 1 tbsp mince shallot
- 200ml chicken stock (homemade) + 4 tbsp soy sauce (alternatively, use commercial stock and reduce the amount of soy sauce)
- olive oil for stir-fry
Heat up the wok with 1 tsp olive oil over medium heat. Add in the eggs and pan fry into an omelette. Cut into strips and set aside.
In the same wok, heat up 2 tsp olive oil over medium high heat and saute the garlic and stir fry a little. Add in carrots and cabbage. Pour a small amount of water into the wok, cover and let the vegetables steam-fry until soft. Dish up and set aside.
Again in the same wok, heat up 2 tsp olive oil over medium high heat and saute the mince shallots. When shallots have turned translucent, add in garlic and stir fry a little. Lower heat and add in the softened bee hoon together with the chicken stock and soy sauce. Mix evenly and let the bee hoon slowly cook in the stock until soft, about 5 mins. If water evaporates before bee hoon is ready, add a bit more water. Taste the bee hoon and add more soy sauce if required. When bee hoon is ready, add back the omelette strips and stir-fried vegetables and mix evenly. Heat through thoroughly over medium heat (never high heat, or the noodles will start sticking to the wok).
Approx. cost of this recipe: €1.00
- bee hoon: €0.60
- cabbage: €0.10
- carrot: €0.10
- eggs: €0.20