Petitchef

Simple fried beehoon (rice vermicelli)

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
4 cloves garlic, minced

400 g dried beehoon (rice vermicelli (beehoon)

250 g bean sprouts

1 bunch of chye sim

8 pieces of beancurd puffs, sliced

1 medium size Beijing cabbage, sliced thinly

1 1/2 Knorr's chicken stock cube (or vegetable stock cube)

1/3 cup water

Soy sauce and white pepper to taste

1 tablespoons sesame oil

3 tablespoons vegetable oil

Preparation

  • Soak the beehoon in cold water for 15 minutes. Drain and set aside. Heat oil in wok and fry the garlic until fragrant.
  • Add the cabbage and beancurd puffs. Add the chicken cube, sesame and water and continue stir-frying for about 3 minutes.
  • Add the beansprouts and beehoon. Cook until water is absorbed. Season with soy sauce and white pepper.
  • Stir continuously or vermicelli will stick to wok. Use a large pair of chopsticks or tongs to toss the vermicelli.
  • Once cooked, serve immediate with garnishings such as fried shallots, chopped coriander and sliced fresh red chilli.

Photos

Simple Fried Beehoon (Rice Vermicelli), photo 1
Simple Fried Beehoon (Rice Vermicelli), photo 2
Simple Fried Beehoon (Rice Vermicelli), photo 3

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