This is one of my favourite orders whenever we eat out. I love Bee Hoon aka rice vermicelli no matter how you cook it! I never had much luck frying the thin type of beehoon as it does take abit of skill to get the perfect texture, as it gets either rubbery or too soggy very quickly. I finally came up with the perfect method in making the best beehoon texture! And i tried cooking it with 新竹米粉 from taiwan which gave it a even better and QQ texture. I highly recommend it!
- About 170g rice vermicelli
- 2 large eggs
- 4 cloves garlic, chopped
- about 4 shallots, sliced
- 1/2 cup of char siew, finely diced (may be replaced with your favourite proteins)
- 1/2 cup crab bites
- About 1 cup hot water/chicken stock
- 1/2 tsp chicken powder (omit this if using chicken stock)
- 3 bunch baby bak choy
- 1 bunch baby wong bok (napa cabbage), finely sliced
- Handful of bean sprouts
- Spring onions and coriander, chopped
- 4tbsp soy sauce
- 1tbsp dark soy sauce
- 2tbsp oyster sauce
- 1tbsp sesame oil
- Dash of pepper
- Soak rice vermicelli in boiling hot water for 2 minutes. Drain and set aside.
- Beat eggs and fry into scrambled eggs. Set aside.
- In a hot wok, fry garlic and shallots until fragrant.
- Add in charsiew and crab bites and fry until lightly brown.
- Add in rice vermicelli, water/stock and chicken powder. (I did not measure my stock/water but it was about halfway up the rice vermicelli).
- When the water is almost dried, add in all the vegetables. When vegetables start to silt, add in sauces, seasoning and egg. Toss until well combined.
- Fry briefly, turn off heat, and rest noodles for about 5 minutes before serving.