Fried Bee Hoon or Vermicelli

 

My simple lunch on Sunday.  I don't normally cooked dishes and rice on weekends.  Usually it would be something simple like fried noodle (any variety) or fried rice.  We had something special today because I saved some jicama beancurd rolls for ourselves like what you read on my last posting. Simple fried bee hoon like what you get at the night market in Malaysia can be satisfying, simple like only fried with bean sprouts. I don't know what is the charm of this simple fried bee hoon, do you know?  Or perhaps it was just something we used to have when we grew up.

Delicious fried bee hoon!  I recommend the Elephant brand bee hoon and also Wei Wei bee hoon.  These brands of bee hoon/vermicelli are thin and won't break easily when stir-frying.

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This is my first entry for the new year 2010.  Wow, it has been a while.  This week host is non-other than Ruth herself, do go and check out Once Upon a Feast delicious round up on March, 5th! It is also the Third Birthday of PPN.

This bowl served us for lunch and dinner.  Killed two birds in one stone, hooray for not having to cook dinner.

Ingredients:

• 1/2 packet of bee hoon/vermicelli, soak in warm water until soften
• 1 skinless and boneless chicken breast, slice and marinate with rice wine, soy sauce, sesame oil, white pepper and cornstarch.
• 1 carrot, julienned
• Some snow peas, washed and cut sideway
• 2-3 cloves of garlic, chopped
•  
• Seasonings:
• Oyster sauce
• Soy sauce
• A little sugar

Method:

1.  In a wok, heat up some oil.  When hot, add in chicken and stir-fry until no longer pink.  Add garlic, carrot and snow peas, fry until the veggies are cooked.

2.  Add in soften vermicelli and some water.  Mix and add in seasonings.  Mix with a chopstick until well distributed.  Fry until cooked.  Dish out and serve.