Fried bee hoon

“Flavourful fried bee hoon for lunch over a lazy noon”

You will feel hard-pressed to refuse seconds of this irresitible stir-fry. Chinese-style fried bee hoon (rice vermicelli or thin rice stick), with tender stewed meat mingle with its rich and flavourful stewed meat sauce coated on every strand. Crunchy bean sprouts add even more texture to it.

Wanted an express but delicious meal as lunch over a lazy weekend last week, I cooked this bee hoon to ease my cooking, at the same time, satisfy everyone’s tricky taste bud. Not only ‘lazy’, I was tired, after a long week, so busy over preparation for the festive at office. Yes, we are going to have the yearly group-wide staff Christmas Eve party in the office. So, no choice, I have to conserve my energy to organise the party for 100 over person! Luckily, I have gotten help from my fellow RC team, too..

Anyway, back to my bee hoon lunch, to be cooked for convenience and the taste bud, of course! The ingredients are easily obtainable, you should not have an issue getting the canned stewed pork chops from Asian supermarket/ stores in Chinatown, if you are not staying in Asia coutries.

Actually, from a healthy diet point of view, even though I have vegetables and meat here, but taking canned food (the stewed meat) isn’t anything good to have too often. So, cook this only if you are feeling a little ‘lazy’ once in a blue moon. But I still want to tell you, I liked this bee hoon dish very much though! :p

Ingredients
250 grams of dried bee hoon, per-soaked for an hour or till soften and drained
1 can of stewed pork chops, 256gram (Narcissus or Gulong brand)
Handful of bean spruts, trimmed and washed
4 cloves of garlic, minced
1 tablespoon of light soy sauce
1 tablespoon of thick/ dark soy sauce
1 tablespoon of oyster sauce
Generous dash grounded white pepper
A touch of sugar

1 large cup of water, 250ml – 300ml
2 tablespoons of cooking oil

Method
1) Heat wok with oil over high fire. Add garlic and stir fry till fragrant and browned.

2) Reduce heat to medium fire, add bee hoon and constantly stir fry for about 1 minute, gradually add water to keep bee hoon moist. You may reduce to low fire and cover wok with lid for about 5 minutes in order to keep the moist while cooking the bee hoon till tender.

3) Add light soy sauce, pepper, oyster sauce and a touch of sugar, stir-fry to combine well. Then, add thick soy sauce. Stir-fry for another 3 minutes.

4) Add bean sprout, followed by stewed pork chops together with its gravy. Stir-fry to combine all ingredients well. Continue to stir fry till bee hoon is tender, for about 4 – 5 minutes. Serve warm.

This delicious and moist bee hoon is just so nice to be eaten… I really loved the tenderness and fragrance of this dish. It might be slightly greasy for some dieters, but you simply aren’t going to resist a second and even third serving (Well, no worries, I have already minimised the oil amount with using water to cook it tender instead)!

A portion of this bee hoon with stewed pork chops counts about 350kcal.

Variation: Add sliced button mushroom for more varieties, if desired.
Replace beansprout with cabbage, if desired. However, add cabbage earlier (before adding condiments) as it takes longer to cook and soften.

Tips:Add more water if bee hoon is found too dry while cooking. If more water is added, you may also increase the amount of seasoning to taste better.
* Constantly stir fry the bee hoon to avoid sticking.
* To reduce oil intake, remove a layer of fat covered on top of the canned stewed meat, if found when openned.