Simple Fried Beehoon (Rice Vermicelli)

My hubby commented recently that I had not made fried beehoon for a while now. So to humour him I decided to dish up some on Sunday. I usually keep my beehoon dish really simple. In fact I hardly use meat at all and you can say that's it's almost vegetarian as it has lots and lots of veggies. Just how he likes it. So like Chef Michael Smith would say it's "cooking without a recipe".

I'm quite fussy about the type of beehoon I would use and the brand that I like most is Sun Brand, it has two red chillies on it's clear packaging. I will use up the entire pack of beehoon and the extras will be packed for lunch the next day. That way I don't have to worry as to what to eat for lunch in the office. My hubby would have some of the extras for his morning breakfast as well.

Fried beehoon brings back lots of memories as my mum would cook a huge batch of this and every so often we would have it for dinner after coming back from school. My mum was a working professional so simple and quick meals such as this was most ideal. It goes the same for me too! If you are in this part of the world, having rice vermicelli is not so strange a breakfast meal. In fact it is very popular and you can have this with sliced fish cake, fried spring rolls, sunny side eggs and even fried crispy chicken wings. Sounds like a huge meal right! But oh so yummy!



Fried Beehoon (Rice Vermicelli)
(Serves 4)

Ingredients:

4 cloves garlic, minced
400g dried beehoon (rice vermicelli (beehoon)
250g bean sprouts
1 bunch of chye sim
8 pieces of beancurd puffs, sliced
1 medium size Beijing cabbage, sliced thinly
1 1/2 Knorr's chicken stock cube (or vegetable stock cube)
1/3 cup water
Soy sauce and white pepper to taste
1 Tbsp sesame oil
3 Tbsp vegetable oil

Method:

1) Soak the beehoon in cold water for 15 minutes. Drain and set aside.

2) Heat oil in wok and fry the garlic until fragrant.

3) Add the cabbage and beancurd puffs. Add the chicken cube, sesame and water and continue stir-frying for about 3 minutes.

4) Add the beansprouts and beehoon. Cook until water is absorbed. Season with soy sauce and white pepper. Stir continuously or vermicelli will stick to wok. Use a large pair of chopsticks or tongs to toss the vermicelli.

5) Once cooked, serve immediate with garnishings such as fried shallots, chopped coriander and sliced fresh red chilli.