However, now that I'm here in the US, I crave Bee Hoon, curry puffs, the vegetarian laksa, the kaya sandwiches, roti paratas, clay pot Tofu, nasi goreng and mee goreng... I tried my hand at making Bee Hoon and was quite happy with the results. I wish I had bean sprouts on hand... next time I will be sure to add them.
BEE HOON GORENG (Fried Bee Hoon)Ingredients:
Rice Vermicelli - 150-200 gms
Carrot - 1 big, julienned into thin matchsticks
Cabbage - half small, chopped
Bell pepper - half, julienned
Mung (bean) sprouts - half cup
White Mushrooms - 10, sliced
Red Onion - 1, sliced thinly
Garlic Cloves - 3, chopped
Soy Sauce - 2tbsp
Chilli sauce - 1 tbsp
Pepper, to taste
Salt, to taste
Oil - 1 to 2 tbsp
1) Cook Rice vermicelli according to package directions. I used a Chinese Brand which required me to soak the noodles in hot water for 5 minutes.
2) Heat oil and saute garlic and onion till fragrant and sligtly browned. Now add the mushrooms, bell pepper, carrot, cabbage and bean sprouts. Stir-fry till tender-crisp with little salt.
3) Mix the soy sauce, chill sauce, pepper together. When the vegetables are cooked sufficiently, push them to the sides of the pan and add 1 tsp of oil to the middle. It will become hot in seconds.. add the sauce mixture into the oil in the middle and let that sizzle for a few seconds before mixing it with the vegetables on the side.
4) Now add the rice vermicelli and toss well till coated completely. Allow to cook for a few minutes more and adjust seasonings. Bee hoon is now ready to serve.