Ingredients
- Bee hoon / grain vermicelli / thin grain noodles
- Garlic clove, finely diced
- Soy sauce
- Oyster sauce
- Sesame oil
- White-colored pepper
- Salt
- Fish sauce (optional)
- Chicken stock
- Shredded chicken
- Vegetables of your liking (carrots, cabbage, bean sprouts, etc)
- Dried mushrooms
- Egg (optional)
Tags
Steps to make Fried Grain Vermicelli / Fried Bee Hoon
I love fried beehoon because you can easily prepare, tasty, healthy, cheap, and so forth. everything good! You are able to fry it with whatever ingredients you've on hands (much like fried grain..). It keeps. It's awesome. It jogs my memory of Singapore. )
My only trouble with it's it's gone too rapidly. I usually eat greater than I ought to. =(
Preparation:
- Reconstitute grain vermicelli based on package instructions (usually soaking in water for 25 mins is going to do) drain and hang aside.
- Reconstitute dried mushrooms in water, reserving water for later. Reduce thin strips.
- Cut the bigger vegetables into thin strips.
- Beat egg, and fry it to acquire a thin omelette. Reduce thin strips. (again..)
- Mix soy sauce, oyster sauce, white-colored pepper, salt, fish sauce, reserved mushroom water, and chicken stock to taste.
Cooking:
- Warm up a sizable wok, then warm up little bit of oil.
- Stir-fry vegetables, mushroom, and garlic clove till garlic clove is aromatic.
- Add and stir-fry the shredded chicken to combine and sear chicken just a little.
- Add grain vermicelli.
- Add sufficient from the stock mixture to possess a little sizzling at the end from the wok, and blend well using the ingredients until mostly dry.
- Repeat.
- Stop adding the stock mixture if this passes taste test. =)
- Drizzle sesame oil on the top, stir to combine well, and switch from the fire.
- Serve on platter and garnish with egg. =)
** Vegetarian option: Omit chicken and egg and replace chicken stock with vegetable stock.
** If you're frying an enormous volume of bee hoon, get it done in batches to make sure even mix!
** When frying the beehoon and stock mixture. Take your time! Add a little bit of stock mixture at any given time. This really is make sure that things are flavored evenly and in order that it has got the 'fried' taste in the finish. Can not be too wet.