Looking for the perfect fulfilling meal to make on a lazy day? We got your back! This effortless 20 minutes fried bee hoon recipe will satisfy your hunger and blow your mind. The best part? This fried bee hoon recipe is 100% vegan and gluten-free. This flavourful and nutritious fried bee hoon recipe is the perfect recipe for the weekend!
Meal: Breakfast, Lunch Cuisine: Singapore Chinese
Preparation time: Cooking time: Total time: Yield: 2-3 servings
Ingredients
160g of thin vermicelli (about 4 small bundles)
2 tbsp of regular soy sauce (sheng chou)
1 tsp of dark Chinese soy sauce (lao chou)
1 tsp of Chinkiang rice vinegar (xiang cu)
1 tsp of sugar
125ml of chicken stock
3 tbsp of cooking oil
4 cloves garlic, finely chopped
14g of ginger, julienned
½ medium green cabbage, shredded
1 medium carrot, peeled and julienned
2 tsp of toasted sesame oil
Equipment
1 wok
1 serving plate
Directions
First, prepare your vermicelli noodles by soaking them in warm water for 10 minutes until softened.
Meanwhile, prepare the stir-fry sauce by combining the regular and dark soy sauce, vinegar, sugar, and chicken stock.
Once done, heat up your wok over medium-high heat and add cooking oil. Add the garlic and ginger. Saute until fragrant.
Next, toss in the shredded cabbages and julienned carrots, and stir-fry continuously for 2 minutes, until they become slightly wilted.
Pour the stir-fry sauce into the wok and stir. Reduce the heat and add noodles. Stir continuously until the sauce is well absorbed.
Remove from heat and add the sesame oil.
Serve immediately.
Tips to Make The Best Fried Bee Hoon
When making fried bee hoon, speed is essential as the noodles can get soggy, and nobody likes soggy noodles. As such, prepare your ingredients in advance to help speed up the cooking process. Also, remember to use warm, not hot water to soak the noodles. Lastly, if the noodles are too long, cut them up with kitchen scissors.
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