"Bee Hoon" is commonly known as thin noodles which is made from rice. It is one of the staples where you can choose from when you order food at any vegetarian food stalls in Singapore. Mainly, it is cooked with a minimal amount of ingredients and is served during a daily breakfast.
Ingredients
- 100 grams rice vermicell
- 3 cloves shallots (to be sliced thinly
- 3 cloves (minced) garlic
- 1 tablespoon cooking oil
- A small handful of beansprouts
(A) Sauce
- 150ml of water
- 1/2 tbsp of light soy sauce
- 1/2 tbsp of dark soy sauce
- Add a bit more light soy sauce (if you are not using fish sauce)
Directions
- Soak the instant rice vermicell in a bowl for about 5 minutes untill the noodles are fully reconstituted. For other varied type, you will need to soak it for at least half an hour. Drain it well and set aside.
- Heat oil in wok, stir fry shallot and garlic till they start to soften.
- Add (A) and bring it to a simmer, followed by the softened rice vermicell and beansprouts.
- If you wish to, you can even add veggies such as fish fillet, sausage, luncheon meat or a side-up egg.
- Make sure the noodles are well coated in the mixture so that you are able to get the uniform colour and taste. Cook it untill the noodles have absorbed up all the water and is of a dry consistency.
- Serve and garnish the dish with spring onion, chilli or fried shallots.
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