In Southeast Asia, this dish is famously known as 'fried white beehoon' and can almost always be found in social gatherings and on the breakfast table. Beehoon is a Hokkien-Chinese dialect for rice vermicelli noodles, a thin and stringy type of rice noodles. Easy to cook and light enough for breakfast, these noodles marry well with fresh vegetables and can even be cooked with your choice of meat - I like to cook this when I need to get rid of leftover vegetables laying around in my fridge!
This recipe serves 2 people. Prep time 15 minutes, total cook time 20 minutes.
100g rice vermicelli noodles
2 eggs, beaten
1/4 Cabbage, sliced into strips
1 small Carrot, grated
Bunch of leafy greens, sliced into strips
4 medium shiitake mushrooms, sliced into strips
3 red chilis, sliced into strips
1 medium onion, chopped
3 cloves of garlic, finely chopped
1/2 cup vegetable broth
3 tablespoons light soy sauce
1 teaspoon sesame seed oil
Salt and white pepper to taste
Spring onion, chopped for garnish
Fried shallots, for garnish
1. Soak the noodles in water for 30 minutes. Drain and set aside.
2. In a medium pan or wok, add eggs and fry an omelette. Slice thinly and set aside.
3. In the same pan, add oil and fry garlic and onion until golden brown and fragrant.
4. Add in the mushrooms, chilis and vegetables, stir-fry with half of the soy sauce and sesame seed oil. Add salt and pepper to taste.
5. Add in the vegetable stock and bring to a boil.
6. Slowly stir in the noodles into the pan, together with the remaining soy sauce and sesame seed oil, making sure all of the noodles is coated with the sauce.
7. Stir frequently for 2-3 minutes until all the liquid has been absorbed.
8. Add salt to taste and a generous amount of white pepper. Stir-fry the eggs in for another 1 minute.
9. Garnish with fried shallots and spring onion and it's ready!
ALY'S COOKING TIPS
1. Make sure to fry the garlic and onion until golden brown. This dish does not require many seasonings therefore the fragrant and pungent garlic should shine through.
2. Add more white pepper for a punchier taste, it marries well with all the vegetables in the dish.
3. You can use any combination of vegetables in this dish. The idea is to have a mix of crunchy and leafy vegetables for added texture and taste - the more colorful, the healthier and better!
4. This dish works well with seafood too. Just add the seafood in Step 4 and continue on with the rest of the recipe.