Fried white bee hoon is a delicious dish that appears very often during potlucks and barbeques. It is usually served plain with probably just a bit of vegetables as there will be many other dishes to go with it, especially curry chicken! I love to make mine a one-pan meal with lots of meat, egg and vegetables so I don’t have to think about whipping another dish to go with it.
Bee Hoon is a dialect term for rice vermicelli, a type of thin rice noodles. In Chinese, it is known as 米粉 (mǐ fěn). It is one of my favourite noodles and there are different ways to cook and serve it, in soups, stir-fried, with or without gravy (satay bee hoon) etc. My mom cooks bee hoon often as it’s quick, easy and sooo delicious that I will always help myself to a second serving without fail (if my brother haven’t got to them first).
The first time I made this fried white bee hoon was for a barbeque held many months back. I couldn’t use my mom’s recipe as her bee hoon is always the dark kind – deep, dark brown in colour because of the use of dark soy sauce (unless she cooks sardine bee hoon, then it will be reddish-brown because of the chili in the canned sardine). So, I adapted this recipe I found online from Guai Shu Shu (which means “Weird Uncle” in Chinese), and noted that the key to this white bee hoon is to add a bit of seasoned stock for the bee hoon to absorb so that the bee hoon will be flavourful.
I’ve made this dish a few times since the barbeque and I love playing around with the different ingredients I can add in – pork, chicken, prawns, squid, cabbage, carrot, bean sprouts, mushrooms, spinach… And one of the best perks of this dish is clean-up is really easy as everything is cooked in one pan (actually wok will work much better but I don’t have one right now). Here’s how to cook it!
|1) Mix pork fillet with Meat Seasoning and set aside for 30 minutes.||2) Soak bee hoon in room temperature water for 30 minutes. Drain and set aside.|
|3) Chop up all your vegetables (I ran out of carrot, but I'll definitely add them in for colour!)||4) Heat 1 tablespoon oil in a wok or deep frying pan over high heat. Add in egg.|
|5) Cook into an omelette. Remove and slice into thin strips.||6) Heat remaining 2 tablespoons oil in the wok or frying pan over high heat. Add in the pork fillet.|
|7) Stir-fry until the pork is no longer pink in colour.||8) Then add in the mushrooms, shredded cabbage and carrot. Stir-fry for a few minutes.|
|9) Add in broth, soy sauce, sesame oil, salt and white pepper.||10) Bring to a boil and stir in the bee hoon. Turn down the heat so that the broth is still simmering.|
|11) Add in the bean sprouts.||12) Cover the pan and simmer for about 2 to 3 minutes, stirring frequently, until almost all the liquid has been absorbed.|
|13) Remove the cover and add in the thinly sliced egg.||14) Toss well to mix everything together.|
- 100 grams thin bee hoon
- 150 grams pork fillet, sliced thinly
- 3 tablespoon oil
- 2 eggs, beaten with ¼ teaspoon salt
- 75 grams mushrooms (shimeji, shiitake [soaked], button etc.)
- 2 cups mix of shredded cabbage and carrot
- ½ cup vegetable or chicken broth (lightly salted)
- ½ tablespoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- Dash of ground white pepper
- 100 grams bean sprouts
- Finely chopped spring onion and coriander, as garnish
- 1 tablespoon light soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon shaoxing wine
- Dash of ground white pepper
- Mix pork fillet with Meat Seasoning and set aside for 30 minutes.
- Soak bee hoon in room temperature water for 30 minutes. Drain and set aside.
- Heat 1 tablespoon oil in a wok or deep frying pan over high heat. Add in egg and cook into an omelette. Remove and slice into thin strips.
- Heat remaining 2 tablespoons oil in the wok or frying pan over high heat. Add in the pork fillet and stir-fry until the pork is no longer pink in colour, then add in the mushrooms, shredded cabbage and carrot. Stir-fry for a few minutes and add in broth, soy sauce, sesame oil, salt and white pepper. Bring to a boil and stir in the bee hoon. Turn down the heat so that the broth is still simmering. Add in the bean sprouts. Cover the pan and simmer for about 2 to 3 minutes, stirring frequently, until almost all the liquid has been absorbed.
- Remove the cover and add in the thinly sliced egg and toss well to mix everything together. Don't cook for too long as the bee hoon will start to break.
- Immediately transfer to a serving plate immediately and serve, garnished with spring onion and coriander.
- If you broth is unsalted, you can add in an additional ¼ teaspoon of salt. If your broth is salty omit the salt and reduce the amount of light soy sauce (if needed).
- If you are planning to serve the bee hoon with curry sauce, reduce the amount of salt and light soy sauce so it's less salty.
- You can play around with the ingredients, using whatever you have on hand and whatever you like (e.g. swap pork for prawns or chicken or squid or fish cakes, cabbage and carrot for choy sum, bok choy...) 2 cups of vegetables is roughly about ½ carrot and ¼ cabbage.
- Recipe adapted from Guai Shu Shu