Simple fried beehoon (rice vermicelli)

Name: Simple fried beehoon (rice vermicelli)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: en
Ingredients: 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

Main Dish

4 servings

15 min

25 min

Very Easy

(5/5 - 1 vote)
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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.

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