Not sure how it got its name, among some of us this is aslso known as Mee Birthday as it is usually served during ones birthday. At birthdays this fried noodle is usually paired with fried chicken wing. There’s also pickled green chiilies for that extra zing. Here is the basic rendition of Mee Birthday
Basic Singapore Fried Bee Hoon
- 1 packet Vermicelli or Bee Hoon About 400 gm, soaked in water till tender
- 2 medium Onions Sliced
- 5 cloves garlic Chopped
- 4 stems Chye Sim Cut 2 cm lengthwise
- 1 Carrot Julienne (thin matchstick)
- 1/2 Cabbage Sliced
- 2 tbs Concentrated Scallop Stock
- 2 tbs Light Soya Sauce
- 1 tbs Sesame Oil optional, like my Late Mum some people may be put off by the smell
- 2 tsp White Pepper Powder
- 3 tbs Cooking Oil
- 300 ml Water
- Salt to taste
- Heat oil in in a large wok and saute chopped garlic till fragrant. Then stir in the sliced onion.
- Saute onion till wilted. Add about 2 tsp salt to fasten the process.
- Add in the carrots and followed by the chye sim. Add in the scallop stok, light soya sauce and the white pepper. Stir for about a minute.
- Add in the noddle and water. Stir and mix, to ensure noodle is thoroughly coated with sauce.
- Next at in the cabbage, stir occasionally. Lower the heat, cover the wok, allow the noodle to cook.
- Occasionally check on the noodle to ensure the base is not burn. Taste. The noodle is ready when it breaks easily and has asoft texture.