Friday, August 24, 2007

Beehoon Snack

Had some friends over and decided to make an easy beehoon (vermicelli) recipe that I came across on Cuisine Asia. It was just like the beehoon sold at the food section of markets in Singapore and a fun breakfast or anytime snack. I added an whole bag of shredded carrots into the recipe too.

Empty a packet of beehoon into a large pot, pour in just enough water to cover the beehoon. Soak for an hour in 3 tbs of dark soy sauce, soy sauce and sesame oil.

In a large non-stick skillet, add 2 Tbs vegetable oil and 1 tbs minced garlic and stir til fragrant. Add noodles and 1 cup of soaking liquid and 3 tbs kecap manis to the skillet. Stir fry til beehoon is cooked, and most of the liquid absorb. Add bean sprouts and shredded carrots and stir fry for another 4-6 mins. Serve hot.

Recipe adapted from Cuisine Asia. Thanks Gina!Note: I like the added shredded carrots to the recipe. Served with curry meat dish and it was delicious. Used light soy sauce and kecap manis instead. Omitted the original recipe ingredient of 3 tbs fish sauce as I didn't have it and it still tasted good.


Kelly Mahoney said...

Looks good -- you have some lucky guests.

East Meets West Kitchen said...

Hi Kelly,
LOL! Thanks! I would invite you too except the house was full of noisy tods!

ioyces said...

hi! The bee hoon reminds me of those that the Wu Xiang stall in Singapore sells...!! Looks yum!!!
I couldn't locate the recipe in Cuisine-asia...would u mind telling me the exact proprotions of the soaking liquid?? It's 3tbs dark soy n 3 tbs fish sauce plus dash of sesame oil??

Little Corner of Mine said...

Thanks gf! Everything was yummy and I'm so lucky...hahaha... Oh, loved all the dessert too and tar bao! Thanks!

Next time come to my house so that I can spoil you too! :)

East Meets West Kitchen said...

Hi Ioyces,
Thanks! The recipe is called beehoon with bean sprouts and it's 3 tbs of dark soy, 3 tbs regular soy and 3 tbs of sesame oil.

Hey C,
Hey gf! Am glad you enjoyed yourself too! Okay, next time! ;)

The Cooking Ninja said...

I usually cook mine with lots of veggies :) I love beehoon.

East Meets West Kitchen said...

Hi Cooking Ninja,
Lots of veggies sounds great with beehoon! :)

Beau Lotus said...

I can eat bee hoon with tau gay everyday...miss the way we could buy it for less than a dollar for breakfast back home.

East Meets West Kitchen said...

Hi Beau Lotus,
You like this recipe then. Just omit the carrots and add more tau gay and it's very close to those breakfast beehoon. :)

Anonymous said...

Hi, also add in shredded mushroom and lots of bean sprout will be very nice. (can also add in shredded "tortoise bean") I just had fried mee hoon yesterday. I prefer white coloured mee hoon, so I just soak them in cold water. Then drain and put in boiling water and drain it, followed by rinse them using cold/ice water. repeat that for another 1 or 2 time using hot water then cold water. This is to get rid of the mee hoon smell and to make it more "elastic". When fried, add in just a little light soya bean sauce (not too much, add in salt until you get the right taste). Is really yummy.

East Meets West Kitchen said...

Hi Anon,
More sprots and mushrooms would be nice except my family don't eat either one. Btw, what's tortoise bean? I've done the white beehoon before and it was yummy. :)

Anonymous said...

hi, tortoise bean is dialect translation. is a shorter version of the long bean.

East Meets West Kitchen said...

Hi Anon,
Thanks! And now I know what tortoise beans are like. :)

ioyces said...


I've tried the recipe! It turned out quite well. I used a head of shredded cabbage too was more like vegetarian beehoon.

Hmm...but i find the sesame oil just stays on top of the soaking time i'll think i'll just add it directly to the beehoon when it's nearly done in the pan..

East Meets West Kitchen said...

Hi Ioyces,
Glad to know that you tried it and liked it. About the sesame oil, it does tend to float, but it you fill just enough water to cover the bee hoon during soaking, the bee hoon will absorb some sesame flavor when it's soaking up the liquid. I also add extra sesame oil on top at the end of cooking as I love the flavor. :)