Veg Fried Bee Hoon - A Famous Singapore Street Food
A simple, easy & economical stir fried bee hoon dressed up with tofu and veggies and mildly seasoned with soya sauce
Rice vermicelli or commonly known as “bee hoon” or “bihun” by the locals in Singapore, these thin noodles made from rice. Plain fried bee hoon is one of the staples (along with rice and other fried noodles) that you can choose from when you order food at “economical bee hoon” or vegetarian food stalls in Singapore. Even though the bee hoon is so-called plain, they taste nice on its own due to the soy seasonings. But can be accomplished with any side dish of seafood or gravy vegetables. This is also great party food as it is filling and complement all the other finger foods that you have prepared, plus the noodles can be left be left on the table for a few hours without becoming soggy. Also great idea to pack into your kids lunch box.
Preparation & Cooking Time : 15 mins.
YIELD :4 persons
Ingredients:Rice noodle / Vermicelli / bee hoon - 500 gms
Olive Oil - 1 tbsp
Carrot - 1 no. grated
Onion - 1 no. cut in a long stripes
Tofu - 1/2 cup small chunks
Spinach - 1 cup roughly chopped
Sprouts - 1 cup
Salt as per taste
Pepper as per taste
Light Soya Sauce - 2 tbsp (add more if you want darker noodle)
Sugar - 1/2 tbsp
- Soak rice noodles in hot water for 5-8 minutes and drain. Keep aside.
- Heat the oil in a pan, add onion, carrot, tofu, sprouts and spinach. Saute vegetables on high heat for 2-3 minutes.
- Add seasoning - salt, pepper, soya sauce and sugar.
- Add 1 cup of water or vegetable stock. Bring it to boil and add bee hoon / rice noodle.
- Toss them carefully using chopstick or pair of tongs. Cook them for 2-3 minutes.
- Dish out and serve hot.
- Garnish with chopped chillies. (optional )
- Add more veg stock or water if you like to make it more soupy/gravy and Slurpee bee hoon...
- for non-veg recipe add eggs, fish sauce, and your favorite seafood..