I guess fried bee hoon barely counts as a one pot meal, because technically you use the pot multiple times – but at least it really only uses one pot or wok! This is one of my favorite dishes that my grandma cooks, and it goes so perfectly with curry, which is what I eat it with 90% of the time. As such, this recipe is one of those ‘edit as you wish’ type recipes, that should only be very loosely taken as ‘truth.’
- 1 large packet of rice vermicelli noodles (bee hoon)
- 1 head garlic, minced
- 2 small carrots
- 1 large piece of fish cake
- a handful (about 20 small pieces) of dried shiitake mushrooms
- 4 eggs
- 3 tablespoons fish sauce
- salt (for seasoning)
- white pepper (for seasoning)
- a pinch of white sugar
- 1 head of Chinese cabbage, sliced
Place the rice vermicelli noodles in a large pot.
Boil water, and pour water over the vermicelli noodles. Drain after 4 minutes.
Soak shiitake mushrooms in water, and place the bowl (with water and mushrooms) in the microwave. Heat on high for 30 seconds.
Let cool, then remove mushrooms from water. Keep the water, and slice the mushrooms.
Slice fish cakes thinly, resembling French fries.
Peel and shred the carrots.
Heat the wok, add oil, and fry the eggs. When the eggs are done, remove the eggs from the wok, let cool, then slice egg into thin slices.
In the same wok, add oil again, and fry the minced garlic and mushrooms until fragrant.
Add sliced cabbage, then fry until slightly softened.
Add carrots, and fry until the vegetables are half-cooked.
Add the rice vermicelli, fish sauce, sugar and white pepper powder.
Toss and fry until completely mixed, then add egg slices.
Taste. Add salt if needed.
Serve and enjoy!
Here you go – a wonderful plate of fried bee hoon!
Enough bee hoon for lunch for a week!