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Simple fried beehoon (rice vermicelli)
Ingredients
Number of serving: 4
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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