Fried beehoon (rice vermicelli) is one of my favourite home cooked food. There are different varieties- Wet vs Dry or White (without soy) vs Dark. I prefer the dry and dark version.
Just to be aware that the dish called ‘Singapore noodles’ served in restaurant or takeaways overseas etc Australia or Hong Kong is an entirely different dish taste wise even though it looks similar. I was expecting the usual Singapore Fried Beehoon/ Rice vermicelli (洲炒米粉) and was taken aback when I took my first bite. I think it should be termed Fried Dry curry rice vermicelli instead.
My mum’s one usually consists of anchovies, mustard leaves (sawi), bean sprouts and shiitake mushroom. I used whatever I had in the fridge- carrot and cabbage. There is also a simpler version which is economic fried beehoon with just- garlic, soy sauce, beehoon and bean sprouts.
I fried the cabbage first as I have a small non stick pot and would like to minimize the ‘wetness’ of the dish.
Ingredients: Oil, 1 tablespoon Garlic, 2 dried shiitake mushroom, 2 cup of finely chopped cabbage, 1 small carrot, 150mg beehoon, 1 egg, 1 tablespoon light soy, 1 tablespoon dark soy, salt, white pepper
Method for Fried egg (topping of fried beehoon)
- Crack egg and mix egg mixture until it is even
- Fry egg and put it aside.
- Cut it into thin slices.
Method for Fried beehoon
Soaking
- Soak the beehoon for an half an hour and drain it in a colander for half an hour
- Soak the shiitake mushroom in hot water for half an hour and cut it into slices
Cabbage stirfry
- Add oil and fry garlic until browned
- Add in the cabbage
- Add white pepper and salt to taste and fry until tender
- Put it aside.
Fried beehoon
- Add oil and fry garlic until browned
- Add in beehoon, carrot, both dark and light soy sauce
- Stir fry for a few minutes until it is nearly done and add cabbage stirfry in
- Add a few tablespoons of water if it is too dry and add salt to taste.
