![[Hong Kong] Kau Kee Restaurant](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_p1020029_250.jpg "[Hong Kong] Kau Kee Restaurant")
![[Hong Kong] Yee Shun Milk Company](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_yeeshun_250.jpg "[Hong Kong] Yee Shun Milk Company")
![[Hong Kong] Mak’s Noodle](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_maksnoodle2_250.jpg "[Hong Kong] Mak’s Noodle")
Fried Bee Hoon 炒米粉
A huge party tray of bee hoon
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.
Ingredients
(Serves 2-3)- 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 sauceDirections
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.
Tip
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.
Other Bee Hoon Recipes
- Fried Bee Hoon (Rice Vermicelli) with Stewed Pork
- Fried Tom Yum Seafood Bee Hoon
Serving Suggestions
Fried Bee Hoon with Curry Vegetables
“Economical Bee Hoon” at Home: Fried Bee Hoon with Sambal Long Beans and Deep Fried Chicken Wings
|
Subscribe via rss or email or iGoogle. |
Be my friend @
♥ If you like this post, help me promote it via the following, thank you! ♥
{ 52 comments… read them below or add one }
Your rice vermicelli with curry vegetable reminds me of the very very yummy 米粉 I tried in both Singapore and Malaysia. Combining both the light and dark soy sauce is also one of our very common practices here.
wow! I’d love to party with you!
this is my classic morning breakfast back in the days when we had a little coffee shop like a 1 min trek away from ours! yum! looks so good. i’d trade my Shreddies for this please.
Did u cook the sambal beans n deep fried chicken wings too? Looks yummy!
I cooked the sambal beans (will be posting the recipe soon), while the chicken wings are from Old Chang Kee, haha!
You are giving a large party, ain’t you!? Why are we not invited? LOL I want to try your stir-fried vermicelli with curry veggies! It looks very flavourful.
you are so good in photo taking. the plain mihun looks yummy under your lens.
Thank you! :)
the mee hoon looked auspiciousy delicious, I remember it was my chilhood favourite party food!
Hi, what brand of Bee Hoon do you use?
Hi Mel, I use the “Chilli Brand” (Chinese words: 人民). The packaging has 2 chillis on it.
somehow, this is one of the most fulfilling breakfast. What I look forward to in SG in the morning on the weekends.
Making it at home is so much better though as there is less oil going to the bee hoon!
yes, I cook it with olive oil, no less! ;)
im so hungry after seeing the photos~~~ such a fine bee hoon there, it’s making me drool right away:))
It does look very appetizing! I would love to have a bowl.
I would like to cook this bee hoon with curry vegetables during the weekend. So delicious! :up:
Yea I remember this mee hoon is a must for party. It goes well with curry which is also a must in our house party :)
I like bee hoon, any type. :) I can eat a lot of it. Oppss…
Great post =) Versatile and delicious. Mmm…
You are making me drooling looking at the last photo. It looks like the one my mom cooked during CNY. I missed my mom’s cooking now. :cry:
Wiffy, you just made me miss Indonesia. I used to buy fried bihun at the train station Jakarta Kota. They serve with peanut sauce, bird eyes chilies and choices of fried stuffs.
Yummy, easy to make and can match whatever toppings you like.
This does sound great for a party, and I love how versatile it is!
I also like char bee hoon like this. I remember when I lived in KL, I used to go to pasar pagi and bought plain char bee hoon like this one and add ingredients that you want. Of course, the highlight was the sambal added that made it ssoooo yummy too ;)
How interesting! This is actually the first time I heard of “economical bee hoon”! I have no idea they served this in Singapore.
Economical bee hoon is common in Singapore hawker stalls. Usually sold together with Nasi lemak and you can pick and choose what you like :)
I like fried bee hoon for breakfast. I usually pick cabbage, sambal long beans and fried egg to go with it. Heee heee..sounds sinful but I like it. Did I hear a party? I also want to get invited to eat all you have prepared…bee hoon with curry veg…*thick-skinned* …lol
I pick chicken wings, sambal long beans and luncheon meat/egg … even more sinful selection :p I think it’ll be cool if we get to cook together … at least we kind of like the same type of food hehe
I never cook bee hoon so plain before, Thanks for sharing, next time I also like to cook this way, simple and nice !
Your bee hoon looks wonderful with the long vermicelli strands (not broken). Fried bee hoon is my comfort food and favourite all-day meal. Like you, I like to eat it with luncheon meat too ^^
By the way, I just came back to Singapore to settle some matters and am planning to buy a 3kg pack of dried bee hoon back to Beijing with me. As bee hoon is considered food from the southern provinces, it is not available in the Northern Capital (北京) :-)
wow 3kg!! I never imagined that 北京 do not sell bee hoon … all long I assume that it will be readily available since it’s Asian food. I think sometimes we really take the things we see everyday for granted :)
I love this! Especially topped with the chicken wings! So easy but so delicious!
Bee hoon with curry…yum yum!
I love bee hoon, I usually cook it with all the meat and veggies mixed in it…yours look so yummie with the chicken wing :-)
Ooh this looks good and just like the breakfast/supper type of noodles I would buy at the market.
Beehoon with curry is like THE signature meal at any parties here. Humble yet delectably satisfying!
Beehoon! Hah! Ive always turned my nose up at this food. I couldnt stand the sight of it and I wouldnt touch it even if my life depended on it! Then came the time in my life where I decided to cut back on fancy dining and eat whats commonly sold everywhere. Tried beehoon and still didnt appeal to my palate. Somehow….this food caught my attention when I read its actually a low/medium GI food. Thats when I gravitated to it n fell in love with it. I now cook beehoon with chopped button mushrms and slices of sirloin! delicious! Just made a big wok of it with brocolli, cauliflower n carrots with beef slices. Go ahead and eat your beehoon I say now its good for u!
Looks like a big party is going on. I need to self invite :P
If I want to cook 400g bee Hoon, is it means that I need to double up the oil,garlic and soy mixture ? Please advise . Thank you.
Yes, Leh Hong, double up everything, including the water :)
Love this beehoon. Love it better with curry chicken!
Love fried beehoon with curry vegetables. Reminds me of chilhood birthday parties!
Does yr bee hoon stick to the wok like mine? Do u fry the bee hoon in the wok first before adding the soy mixture? I always end up with a bee hoon crust in my wok….
hmm a little hard for me to describe hehe … if the bee hoon stick to the wok like dried crust, for me it means fry too long (and the bee hoon usually become broken and not long strand). I don’t fry the bee hoon before adding soy mixture. What I do is, put bee hoon in wok, immediately add soy mixture, make sure the bee hoon is entirely soaked in the water mixture (so you need to keep turning the noodles either with a spatula or tongs – hand aching!) and by the time the liquid is soaked up, just fry it a bit but not until stick to wok, and my bee hoon is almost done. U using non stick wok?
No. Using iron wok to fry bee hoon in oil first before adding the liquid. Will try yr method. Thanks.
Thank u so much I have been looking for this recipe for very long
I am so glad that I can finally make
Thanks so much again
Hi Vishnu, thanks for your kind words. I hope you like the taste when you try out the recipe, feel free to give me your feedback :)
hi ur bee hoon looks delicious..what soy sauce brand do u use?
hi, I use tai hua superior light and dark soy sauce. You can use any brand, actually :)
Do you know how many packets of been hoon require for abt 18-20ppl? I’m frying bee hoon for my church friend…
hi, I suppose there will be other dishes and the bee hoon is just a side? If so, I suppose 1-2 packets may do the trick. based on my recipe, 200g bee hoon is actually half a packet.
{ 1 trackback }