Fried Bee Hoon 炒米粉
I love plain fried rice vermicelli. More commonly known as “bee hoon” or “bihun” (米粉) by the locals, these thin noodles made from rice. Plain fried bee hoon is one of the staples (along with rice and other fried noodles) that you can choose from when you order food at “economical bee hoon” or vegetarian food stalls in Singapore. Even though the bee hoon is so-called plain, they taste nice on its own due to the soy seasonings. But one usually order other ‘liao‘ (ingredients) to go with the bee hoon. This is also great party food as it is filling and complement all the other finger foods that you have prepared, plus the noodles can be left be left on the table for a few hours without becoming soggy.
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- 200g bee hoon (rice vermicelli) , soaked in water for at least half an hour till fully constituted
- 4 cloves garlic, chopped finely
- 1 tbsp oil
(A) soy mixture
- 250 ml water
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
1. Soak the bee hoon in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. Heat the wok with 1 tbsp oil, and saute the garlic till fragrant.
3. Add the bee hoon. Then add the soy mixture (A), making sure the noodles are well coated in the mixture so that you have even colour and taste.
4. Cook till the noodles have soaked up all the water, and is of a dry consistency. This usually takes more than 5 minutes.
1. Adjust the seasonings to your liking – for example more light soy sauce for saltier taste, or more dark soy sauce for darker colour. You have to add the seasonings while there is still liquid in the wok (step 3), and not when the noodles are already dry.
2. If you like to add beansprouts to your bee hoon, trim the ends of the beansprouts, and add them roughly 2 minutes before the noodles are cooked.
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