Working in an international company has its food perks! A colleague suggested that we start an asian “themed” lunch every friday. Taking turns to prepare dishes from our country. This is an awesome idea because that was how I started cooking korean and japanese food at home! Anyways this time I decided to put in more effort in making something more “Singaporean”. Fried Bee Hoon!
Since team Singapore cheated the first two times and yes till now I still feel kinda terrible for making chicken rice from the premixed mixture, ready made frikadellen (German style meatball), don’t ask me how that is singaporean, and only one authentic preserved turnip egg (cai bo). The second time I got my sister to bring a bottle of Kaya and served it with my failed attempt at making soft boil eggs. -_-
So this time I did my research and decided to educate my fellow colleagues what we kinda do eat for a fact in Singapore. None of that Singaporean Noodle rubbish you see everywhere else in the world but in Singapore. Oh it was surprising quick and easy to make! It was my first time making it so I thought it would take a long time. But the only time consuming part is chopping the carrots. Yes I am that specific. Just the carrots!
For 9 people as main dish or 12 people with side dishes. ( though in Singapore this is eaten as a substitute for rice, if that makes sense..)
1 tsp soy sauce
2-3 drops fish sauce
1-2 drops sesame oil
Oil to fry eggs
1 packet rice vermicelli 400g (soak till soft, about 5-10min in water or according to instructions given on the packet)
1/4 cup dried shrimps, soaked and minced
7 Shitake mushrooms, cut stripped
1 Carrot, shredded
200g Bean Sprouts
1/4 whole cabbage shredded
5 cloves of Garlic, minced
900ml chicken stock
1 1/2 tbsp dark soy sauce
Oil for frying
1-2 spring onion, chopped
1 red chili
Heat wok to medium heat and add oil to wok. Beat eggs with the sauces and pepper.
Divide egg mixture into 3 portions, add each portion to wok and cook eggs each mixture at a time. The eggs should look like crepes. Thin and slighly brown. Set aside and let it cool.
Add about 5 tbsp oil to wok followed by garlic and minced shrimp. Fry for 1-2 min till fragrant.
Add carrot, cabbage, mushrooms and bean sprouts to wok and stir fry. Add half of the chicken stock let it steep for about 3 mins till carrot is soft.
Add softened rice vermicelli followed by the rest of the stock and dark soy sauce.
Stir and mix well. Cook and Cover and let it cook. stirring occasionally to mix. About 5-8 mins in total. Add more chicken stock if it is too dry.
Turn off the heat once it’s ready.
Chop the eggs into strips and garnish the noodles with it and spring onions.
Tip: The bee hoon becomes vegetarian if you leave out the dried shrimps and substitute it with vegetables stock!