Singapore Noodles - Fried Bee Hoon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 - 8 chicken thighs (skinless & boneless)
2 eggs
salt, black pepper, white pepper
1 Tbsp vegetable/olive oil
1 Tbsp chopped garlic
1 carrot, cut thinly - stripes
2/3 cup shiitake mushroom, sliced
7/8 cup napa cabbage, sliced
2 cups low sodium chicken broth or water
1 2/3 cups yu choy, cut 1" length
1/2 Tbsp light soy sauce
1 tsp dark soy sauce (skip if white noodles desired)
1 package of Wai Wai rice vermicelli
Optional:
Coriander Leaves
Chili, thinly cut
Shallots, fried
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Directions: |
Directions:Chicken preparation:
Season chicken thighs with salt and pepper, pan fry till cooked and nicely brown on both sides. Cut into bite size pieces - set aside.
Omelet preparation:
Beat eggs. Mix in 1 tsp of soy sauce and a dash white pepper. Heat non-stick pan and make a thin omelet with the egg mixture. Let cool and slice into thin strips for garnish.
Noodle Preparation:
1. Heat wok with 1 Tbsp oil. Stir fry garlic for 30 seconds.
2. Add sliced carrots and stir fry 1-2 minutes till softened.
3. Add sliced mushrooms and napa cabbage. Stir fry for 3 minutes till softened.
4. Add water or chicken stock, light soy sauce and dark soy sauce.
5. Bring to gentle boil. Add yu choy vegetables.
6. Take rice vermicelli out of package. Rinse with cold water for 1 minute.
7. Add the rice vermicelli. Lower heat and cook for 7 minutes till the noodles have soaked up all the liquid, and is of a dry consistency. Mix in the cooked chicken.
8. Serve noodles on a plate. Garnish with omelet egg strips, and with optional coriander leaves, chili and fried shallot.
Makes 8-10 servings. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: The Westernized version of Singapore noodles have curry in it.
In Singapore, the local authentic dish is called "Bee Hoon" with no curry nor spice in it. It is a simple stir-fried thin rice vermicelli dish of mild soy sauce seasoning, with vegetables, and variations of meat or seafood such as prawns or squid. It is readily available cooked in food centers or on the street by food hawker stands using well seasoned and jet-fired woks. It is fast (no parcooking of noodles needed), inexpensive, filling and even eaten for breakfast. At home, many families easily cook "Bee Hoon" depending on their own personal tastes and what ingredients are available. Enjoy this authentic Singaporean recipe!
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