Another stir fry dish again! I love anything stir fry because its so quick to prepare and brings a little bit of home (Singapore/Asia) to our dining table. If you are wondering what the brown noodle is beside the snow peas chicken is, they are fried rice vermicelli. Singapore style. No they do not contain curry powder or any of the Singapore noodle nonsense.
First of all, you can definitely have the stir fry snow peas and chicken with rice. Nothing taste better than plain white rice and some light stir fry meat vegetables. You must be wondering why did I make the noodles then? The Husband requested for fried bee hoon (rice vermicelli) Hawker centre style. Hawker centres are non-air conditioned food complexes in Singapore, that usually sells really affordable meals. In Singapore there are food stalls where you can pick different side dishes, from meat to vegetable, to go along with fried bee hoon or plain white rice. Often inexpensive and really tasty.
What I came up with is something that just came to mind. Or rather how I imagine the kind of ingredients that should go into this short cut version of bee hoon. I call this a short cut version because I made another version of fried rice vermicelli, Singapore style, a while back that can be eaten on its own or bring to potluck parties because there are a lot of ingredients that went into.
This bee hoon recipe however is very basic. Almost nothing apart from dark soy sauce and fried eggs. Its the type of dish that is seen as a side dish, like rice, rather than eaten on its own. It can also be eaten for breakfast with a side of sunny side up eggs and fried cabbage. We have super heavy warm breakfasts in Singapore sometimes. Its good or bad depending on how well trained your stomach is to work in the morning.
The stir fry snow pea is also another dish that is pretty common in Singapore. I’ve made stir fry vegetables a while back as well. It may look the same but it is not! This is more savoury while the older recipe used oyster sauce which gave the dish a sweeter note. So if you like sweet salty vegetables. Be sure to check it out here.
500g chicken breast, cubbed
5 tsp soy sauce
2 tsp sesame oil
dash of chinese cooking wine (or sherry)
Peanut oil/ sun flower seed oil
100g snow peas
3 cloves of garlic
Marinate chicken with soy sauce, sesame oil, salt, pepper and wine. Set aside for 5mins
Heat a wok, add marinated chicken. Cook till chicken is no longer raw/ cooked through. Add chopped garlic, Stir fry for a minute.
Add snow peas, Stir fry for another 2-3mins on medium till snow peas are soft.
Bee Hoon (Quick version)
200g bee hoon (rice vermicelli) (1/2 packet)
dash of sesame oil
dash of fish sauce
dash of soy sauce
2 tbs dark soy sauce
1/4 cup chicken stock
150g bean sprouts
Peanut oil or sunflower seed oil
Salt and pepper
Soak bee hoon in hot water for about 10 mins or according to the package.
Beat eggs with sesame oil, fish sauce, soy sauce.
Heat a wok on high heat, add a tbs spoon of oil. Pour beat egg into heated wok. Let egg mixture sit for about 1 min before frying the eggs. Stir fry eggs like you would scramble eggs. Push fried eggs to a corner of the wok.
Drain and add bee hoon to the wok. Add add chicken stock and dark soy sauce followed by bean sprouts. Mix all ingredients really well. Reduce heat to medium low and let everything sit for about 2-3 mins or until all the liquid has evaporated. Season with salt and pepper if needed.
* You could add more or less dark soy sauce depending on your personal preference.