Kimba’s Original Recipe (although you really don’t need a recipe cause it’s so EASY!)
Kimba’s Review: The great thing about Fried Bee Hoon is that it is so easy, and so simple, and it is almost ALWAYS a success. You just can’t go wrong! But I suppose there could be some cooks out there who is maybe just not used to Asian cooking and therefore just needs a bit of guidance to get started… so here’s a basic recipe. The rule with Fried Bee Hoon is that there IS no rule. You can add whatever you want to it, and play around with the sauces to suit your taste. You can even fry the whole thing w/ just Maggi chilli sauce if you like! (I know I love eating Fried Bee Hoon w/ Maggi Chilli Sauce, even if the whole thing’s already full of flavor, hehe)
1 packet of rice vermicelli
3 garlic cloves, chopped
200g chicken thigh fillets, chopped into small chunks.. like really small, lol.
70g dried shrimps (hae bee), pounded
2 carrots, chopped
Salt and pepper
To prepare the rice vermicelli, soak in room temperature water for 10 minutes or until it is tender. Drain and set aside.
To prepare the eggs for garnish, beat the eggs in a bowl and add salt and pepper to taste. Fry on a flat pan to make a thin omelette. Place it straight onto a chopping board, wait a few minutes for it to cool, then cut into thin strips and set aside.
Heat large wok and add oil until it is hot. Fry garlic until it is brown and fragrant.
Add chopped chicken and dried shrimp.. fry until chicken is cooked. Add carrots, peas, mixed veggies and stirfry for a few minutes. Add vermicelli noodles and stir for a few seconds, then gradually add soy sauce, oyster sauce, salt and pepper to taste, fish sauce and chicken stock… sorry I don’t really have exact measurements for these!! You sort of have to “splash and taste” as you go… good luck!
Oh yeah.. serve on a plate and garnish with the strips of fried egg for the added yummyness.