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Wednesday, September 28, 2011

Stir Fried Rice Vermicelli [Economy Fried Bee Hoon ]

I believe this is the simplest stir fry beehoon [no frills] which can be found usually in the wet market areas all year round and most of the temporary vegetarian food stalls.  But the appearance should look slightly different because most of the stalls will add very little greens. This noodle usually enjoy brisk business on the 1st and 15th day of the lunar month because many of the Taoists and  Buddhists will go vegetarian on these 2 days of the month.
Usually, I would prefer to add more beansprouts and mustard leaves when frying the noodles.
Ingredients
[serves 2-3]
150 gm beehoon - soak in water for 5 - 10 minutes
100 gm beansprouts - tailed
2 stalks chai sim [mustard leaves]
2 tbsp oil
Seasoning
3 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp vegetarian msg
150 ml water 
Dried sweet beancurd sticks 

 
Fried in oil till golden brown 
  1. Heat oil in wok, add in carrot and chai sim.  Fry and add in water.  When water boils, lower fire, put in the beehoon and all the seasoning.  Stir to mix well and add in beansprout.  Turn heat to medium high, stir and cover wok for 2 minutes.
  2. Remove cover and use chopsticks and ladle to loosen noodles, fry till beehoon is moist and water is almost dry.  
  3. Dish out on plate to serve with fried sweet beancurd strips and chilli sauce.  Enjoy with a bowl of red bean soup Brown Bean Soup.

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