SINGAPORE FRIED RICE NOODLES / BEE HOON

       Singapore Fried Vermicelli Noodles is considered to be one of the signature dishes popular throughout the world.  Almost all Asian eateries cater this dish.  We can find this dish in every hawker centre and food courts in Singapore and Malaysia. Personally, I feel that the style of preparation and taste of this dish varies with every cook, keeping certain ingredients as default like the Curry Powder, Bihun (Rice Noodles) and Tauge(Bean Sprouts).
      My husband like dishes prepared with Rice Noodles(Bihun) and this dish, in particular, has caught all our taste buds.  Though I wouldn't say that, this recipe is authentic, I have recreated my own version to suit our taste preference. All the more this dish is Spicy, Delicious and a wonderful one pot meal which can be easily prepared.
     Rice Noodles/Rice Vermicelli/Bee Hoon/Bihun are noodles made from rice flour and water along with other ingredients such as tapioca or corn starch which are added to improve the transparency and chewy texture of the noodles. Rice noodles are most commonly used in Southeast Asia Cuisine.  They are available fresh, frozen, or dried, in various shapes and thickness. The are many varieties of Rice Noodle/ Rice Vermicelli used in a variety of dishes in Asian Cuisines.


Cuisine - Singapore, Malaysia (South East Asian)
Course - Main Course
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 20 - 30 Minutes
Soaking Time - 20 - 30 Minutes
Cooking Time -  20 - 30 Minutes

HOW TO COOK SINGAPORE FRIED RICE NOODLES / BEE HOON

 

INGREDIENTS :

Rice Noodles - 250 Gms
Prawns/Chicken - 150 Gms
Egg - 3 Nos.
Bean Sprouts - 50 Gms
Mushrooms - 50 Gms
Carrots - 50 Gms
Cabbage - 50 Gms

To Saute :

Onion - 1 No.
Garlic - 4-5 Cloves
Chillies - 3-4 Nos.
Oil - 3 Tbspns 

To Grind :

Onion - 1 No.
Garlic - 2 Cloves
Curry Powder(Rempah Powder) - 1 Tbspn

Sauce Mix :

Oyster Sauce/Dark Soy Sauce - 1 Tbspn
Light Soy Sauce - 2 Tbspn
Tomato Sauce - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - 1/2 Tspn

To Garnish :

Spring Onions - Few
Calamansi (Limau Kasturi) - 2 Nos.

METHOD :

• Soak Rice Vermicelli (Bihun) in cold water for 20-30 Minutes. Drain and discard the water.
• Peel, devein and wash the Prawns and keep it aside. 
• Clean, wash and cut chicken breast into small pieces and keep it aside.
• Cut Carrots into thin strips, shred the Cabbage into thin strips.
• Grind the ingredients mentioned under 'To Grind' to a fine paste.
• Mix the ingredients mentioned under 'For the Sauce' and keep it aside.
• Heat 1 Tbspn of Oil in a wok and scramble the Eggs. 
• Remove the scrambled Eggs from the wok and keep it aside.
• Heat the remaining oil in the same wok and saute finely chopped Onions, Garlic and Chillies until onions turn translucent.
• Add the ground paste to the above and saute until fragrant and oil separates from the mix.
• Add Prawns/Chicken Pieces to the above and fry for a while until colour changes.
• Add Mushrooms, Carrots, Cabbage and give a quick stir on high flame. 
• Pour in the Sauce Mix and allow it to boil
• Add soaked Rice Vermicelli to the sauce mix.
• Stir Fry on high flame until the Rice Noodles are soft and well combined with the Sauces. 
• Add Scrambled Eggs, Bean Sprouts to the fried Noodles and give a quick stir.
• Garnish it with Spring Onions and serve hot with a drizzle of Calamansi(Limau Kasturi).
• Serve it immediately with Pickled Chillies(Chilli Jeruk), Stir Fried Vegetables/ Fried Eggs or any other side dish of your choice.

NOTES :

• Can soak the Rice Noodles in Hot Water for about 5-10 Minutes.
• Authentic recipe calls for Char Siu(Roasted Pork).  I have not used it in this recipe.
• Char Siu can be substituted with ham, bacon or any other minced meat.
• Can add thin strips of Bell Peppers too.
• Adjust the sauces to suit your taste preference.