November 3, 2006
Stir Fried Bee Hoon is the same as Stir Fried Rice Vermicelli
Rice Vermicelli = Rice Noodles = Rice Sticks = Bee Hoon. “Bee Hoon” is the direct translation from the Chinese word “mi fen”.
In its raw form, it’s quite difficult to distinguish “rice vermicelli” from “cellophane noodles”. So the bottomline is to note the description on the package.
Cellophane Noodles = Bean Threads = Bean Thread Noodles = Glass noodles
When cooked, rice vermicelli becomes opaque white, while cellophane noodles becomes translucent.
My mom used to cook stir-fried rice vermicelli for me to bring to parties. It’s light and delicious.
Ingredients (for 2-3 servings):
- 50 oz rice vermicelli
- 1 cup minced pork
- 1 egg
- 2 cups mung bean sprouts
- 2 tsp garlic, minced
Marinate:
- 1/2 tsp light soy sauce
- 1 tsp corn flour
Seasoning:
- 1 tbsp oyster sauce
- 1/2 tsp light soy sauce
Method:
1. Soak rice vermicelli in a pot of boiling water for about 3 minutes or until they soften. Drain off water.
2. Mix minced pork with marinate.
3. Beat the egg, season with salt and white pepper and saute to make a thin omelette then cut into shreds.
4. Heat 2 tbsp vegetable oil in a wok. Medium heat. When oil is hot, add rice vermicelli and stir fry until hot. Set aside.
5. Use paper towel to wipe wok clean of rice vermicelli remains. Then heat up another 2 tbsp of oil. Medium heat.
6. Add in garlic and minced pork and stir fry for a while until the pork changes color. Add mung bean sprouts and stir fry until the mung bean sprouts becomes a bit translucent. Then add rice vermicelli, shredded egg and seasoning. Mix well and serve.
Bite This!
More recipes:
Mee Siam - Food You Take For Granted Until You Live In The West
My Singapore Food Cravings (1): Stir Fried Noodles - Hong Kong Style
Return Of The Giant Kailan! - Fried Dace With Kailan
Found: Chai Tow Kway in Ranch 99
Subscribe to feed
November 3rd, 2006 at 5:38 pm
If wana more flavour, could have tomyam rice vermicelli, belacan rice vermicelli & etc..haha..
I love it..easy and simple to prepare..:)
November 3rd, 2006 at 5:48 pm
Hi Msaufong, Thanks for visiting my food blog :)
I haven’t managed to find belachan in the local supermarkets in the Bay Area. But I can definitely buy tomyam soup then add rice vermicelli or the transparent cellophane noodles (tung hoon) Thanks for your suggestion!
November 3rd, 2006 at 6:00 pm
Remind me of traditional pork leg fried bee hoon. You know those canned pork legs that come with mushrooms and chestnuts ? I know it’s not very healthy lah, but I used to have that bac in Singapore. Best with bee hoon! YumMeeeeee!
November 3rd, 2006 at 6:24 pm
I know! I know! I know exactly which ones you are talking about! I usually buy those with the pork only. Ya… they are very fatty!
November 4th, 2006 at 9:43 am
Looks yummy. I’m going to have send my wife to your site. She does almost all of the cooking now. I don’t think she likes my hamburger helper dinners.
November 4th, 2006 at 3:40 pm
Hehe… you must mean the microwavable dinners.
November 19th, 2006 at 6:39 pm
hihi.. u all know how to cook traditional pork leg fried bee hoon ??? cos i got the pork leg can at home.hehehe
November 19th, 2006 at 10:11 pm
I think you add some dark soy sauce to get the color or add the gravy from the canned pork leg. Just use less salt then for the bee hoon since the canned pork leg is a bit salty.