I am not sure who is happier after the exams, my kids or me. Anyway, to free up my precious afternoon time for some movies and a proper tea time, I prepared an easy bee hoon (rice vermicelli) dish that can last from lunch to dinner, kept hot in a thermal cooker.
Fried bee hoon is great as a one pot meal, it’s also equally versatile, replacing jasmine rice to pair with other dishes, which is what I intend to do for dinner. If you want to make it real plain, just fry the been hoon with soy sauce mixture will do.
EASY FRIED BEE HOON
// Adapted from Noobcook
// Serves 6
- 400g dried bee hoon (that’s one pack)
- 5 cloves garlic, chopped finely
- 500ml water, mixed well with the 2 kind of sauces below, set aside
- 2 tablespoons dark soy sauce
- 6 tablespoons light soy sauce
- 4-6 shitake mushroom, sliced
- A handful of bean sprouts, both ends removed
- Omelette, made from large 3 eggs, sliced
01. Fully submerge dried bee hoon in a pot of tap water, soak till softened, about 40 minutes. Drain away water, set aside.
02. Add oil to a heated wok, over high heat, saute chopped garlic till fragrant.
03. Add in optional ingredients (except omelette), and fry for a few minutes.
04. Add in bee hoon, and mix briefly all ingredients.
05. Pour in the soy sauce mixture, cook till the bee hoon soaked up the liquid, stirring all while to prevent been hoon from getting charred.
06. Serve immediately, garnish with sliced omelette.