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–+ servings

Basic Singapore Fried Bee Hoon

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Servings 10

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

May add optional items like sliced fishcake, crabstick, Chicken frank, prawn, squid rings etc.
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