Fried noodle is quick to prepare especially during busy
days or when the ‘lazy bug’ comes and you are not in the mood to cook anything
more. Many people will recommend to eat
out but when most of your family members are already having their first two
meals of the day outside, they would love to enjoy a meal of home-cooked food when they
reached home.
This fried noodle was what I prepared for my family when
the above situation happens. I came up
with this noodle for dinner with whatever available ingredients in hand. I didn’t measure the exact portion of each
ingredients, so it’s ‘agak-agak’ only.
The fried tuna beehoon is light and tasty but didn’t look
tempting all because of the pumpkin colour, otherwise it would look but it
tastes good.
Ingredients
[serves 3]
½ packet of rice vermicelli [beehoon] – soaked for 5-10
minutes, drained
1 can tuna flakes – drain away the oil
Some shredded mushrooms
Some shredded cabbage
Some shredded pumpkin
Some pumpkin puree
Some spring onions – cut into sections
Some chopped Chinese celery [optional]
Seasoning
Salt, pepper and cooking wine to taste
- Heat a non-stick wok with some oil [depends on the portion of ingredients], fry mushrooms, tuna, spring onions until aromatic. Add in cabbage to fry, then pour in some water. Add in pumpkin pureed if using.
- Bring to boil, add seasoning to taste.
- Add in beehoon, toss well and more water if it is too dry. Add in pumpkin, cover to cook for 5 minutes. Uncover wok, lightly toss noodles to mix well the ingredients.
- Dish up to serve with cut chillies, garnish with chopped
celery or coriander leaves or spring onions.
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