Fried Bee Hoon Recipe
AKA C19 Social Distancing Meal for two adults and a 2.5 year old. The dish is basically fried rice but with rice noodles. This was made using ingredients I know I can keep so dried goods (the noodles) and frozen veggies and already cooked meat I had purchased that was still good. You’ll see bee hoon labeled as mai fun or even rice sticks but you want the really thin ones, not the kind you might find being used for pho.
Ingredients:
Bee hoon/ rice vermicelli (three serving portions was plenty for us, follow package instructions)
2 to 3 cups veggies (I used frozen french style green beans and fresh soybean sprouts)
Two eggs (one per person, basically) very softly scrambled and set aside. You can even add a dash of soy sauce to the eggs while you’re beating them before scrambling.
Garlic (use as much as you want)
Salt & pepper for seasoning
1 part soy sauce/oyster sauce to two parts water
Meat of your choosing cut into small chunks. I used leftover rotisserie chicken (about half a bird) that I just shredded.
Green onions and/or coriander (cilantro) for garnish. If you’re feeling fancy throw some crispy shallots or onions on top.
STEPS:
Soak the bee hoon in enough warm water to submerge all the portions you want to use. The package instructions usually call for boiling water and that’s fine but it cooks the noodles real fast and makes them mushy.
While the noodles soak chop up the garlic, get your garnishes ready, mix the soy sauce/water.
If the meat isn’t cooked stir fry it how you normally would (oil, whatever seasoning you want) then set aside.
Heat about 3 tablespoons of oil (vegetable, peanut, olive, it’s up to you) on medium heat in a large non stick pan. Cook the garlic a little, throw in the veggies and stir fry till they’re half unfrozen. Create a nest by pushing the veggies to the side of the pan, then as swiftly as you can add the eggs and spread them out then the bee hoon and the soy sauce/water mixture then using two spatulas start tossing everything. Season with pepper as you toss/fry.
The bee hoon will start to break up and not stay in long strands - that’s ok. Toss till everything is mixed evenly where if you grabbed a serving you’d get all the ingredients in that scoop.
Transfer to a large serving platter, sprinkle the green onions and the other garnishes on top, and serve.
You might remember that my son can’t eat eggs so I made ours eggless. It’s not as good that way but it was still tasty and we finished every last strand. Also since I couldn’t find any red thai chilis at the supermarket I didn’t get to use that for spice so if you have some at home, that makes a great garnish too.
Enjoy!
