I cooked fried bee hoon before, but didn’t turn out well. I think I dealt with bee hoon in a wrong way. This time, I corrected it and tried it again.
bee hoon 100g
dried shiitake mushroom 4
pork belly 100g
1 small carrot
1 small onion
1/4 of a small cabbage
Singapore XO spicy chili sauce (optional)
light soy sauce 1 tsp
dark soy sauce 1/2 tsp
oyster sauce 1 tsp
salt 1/2 tsp
white pepper powder 1/2 tsp
1 stalk spring onion
- Soak bee hoon in warm water for 3-5 mins or till they get totally soft (Please read the instruction on the package). Drain them to dry.
- Soak shiitake mushroom in water. Then remove the bottom and cut into slice. Keep the mushroom water for later use.
- Cut pork belly into slices, vegetables (cabbage, carrot and onion) into strips. Beat egg into a bowl.
- Heat a pan. Brush the pan with oil. Pour the beaten egg in. Sway the pan to let the egg spread evenly. When egg gets solidified, gently flip it over to fry the other side a bit. Then take it out and cool down. Cut into strips.
- Heat pan again. Add in 1 tbsp oil. Add pork in. Stir fry till pork turns white in color. Add in shiitake mushroom slice. Stir fry for 1 min or 2.
- Add in 2 tbsp mushroom water and let them simmer for 3 mins to cook pork.
- Add in carrot and cabbage, stir fry for 2 mins.
- Add in light soy sauce, dark soy sauce oyster sauce, salt and white pepper. I also put in 1 tbsp Singapore XO spicy chili sauce to add more flavor and spicy taste to bee hoon. Stir fry evenly.
- Add in bee hoon and onion. I will change spatula to chopsticks to make sure each bee been be mixed with sauce.
- At last, add in egg and chopped spring onion. Mix evenly and ready to serve.
This is definitely the best bee hoon I’ve cooked so far. My husband also gave it thumps up.
I was not a big bee hoon fan, but now I think I am.
One thought on “Fried Bee Hoon/ Rice Vermicelli (炒米粉)”
新竹 or 兴化细米粉 are the 2 best brands of Bee Hoon available in Singapore. The later doesn’t need to pre-soak in water.