Thanks to Dude and his Malaysian roots, I have been exposed to a whole variety of flavours I didn’t experience growing up in a Cantonese home in Canada. This popular noodle dish is a takeout favourite but it is also a dish that every Malaysian family would have a version of.
The proteins and vegetables can easily be substituted with whatever you like. Try chicken, beef or tofu, spinach, bok choy or bean sprouts. It’s very much like fried rice where you can change up the ingredients with whatever you have.
Makes 4 servings
Ingredients
5 ounces dried vermicelli rice noodles
3 tablespoons vegetable oil
2 eggs, lightly beaten
2 shallots, thinly sliced
3 cloves garlic, minced
5-6 ounces pork tenderloin, small bite size pieces
5-6 ounces prawns/shrimp, raw, peeled and deveined
4 stalks yu choy, sliced2 green onions, diagonally sliced
For the Sauce
2 tablespoons kecap manis
1 tablespoon light soy sauce
1 tablespoon oyster sauce
½ teaspoon sambal
1 teaspoon sesame oil
Instructions
- In a medium bowl, soak the vermicelli rice noodles for 5 minutes in hot boiling water. Drain well and cover with a damp towel until ready to use.
- In a small bowl, combine the ingredients for the sauce. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add the noodles and sear for 1 minute, flip and sear the other side for 1 minute. Remove and give the noodles a few cuts. Set aside.
- Add 1 tablespoon oil. Add egg and scramble them until slightly undercooked. Remove the eggs into a bowl.
- Add 1 tablespoon oil to the wok. Add the shallots and saute for 2-3 minutes. Add garlic. Cook for 30 seconds, until fragrant.
- Add pork and sauté until just cooked through. Add shrimp and stir fry for another 1-2 minutes. Add yu choy and cook for another minute until wilted.
- Add the noodles and the sauce. Turn the heat down to low. Patiently stir fry until all the ingredients are incorporated and the noodles are evenly coated in sauce. Turn off the heat.
- Stir in the eggs and half of the green onions.
- Serve on a platter and garnish with remaining green onions.
Bee Hoon Goreng
Ingredients
- 5 ounces dried vermicelli rice noodles
- 3 tablespoons vegetable oil
- 2 eggs lightly beaten
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 5-6 ounces pork tenderloin small bite size pieces
- 5-6 ounces prawns/shrimp raw, peeled and deveined
- 4 stalks yu choy sliced
- 2 stalks green onions diagonally sliced
For the Sauce
- 2 tablespoons kecap manis
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sambal
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, soak the vermicelli rice noodles for 5 minutes in hot boiling water. Drain well and cover with a damp towel until ready to use.
- In a small bowl, combine the ingredients for the sauce. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add the noodles and sear for 1 minute, flip and sear the other side for 1 minute. Remove and give the noodles a few cuts. Set aside.
- Add 1 tablespoon oil. Add egg and scramble them until slightly undercooked. Remove the eggs into a bowl.
- Add 1 tablespoon oil to the wok. Add the shallots and saute for 2-3 minutes. Add garlic. Cook for 30 seconds, until fragrant.
- Add pork and sauté until just cooked through. Add shrimp and stir fry for another 1-2 minutes. Add yu choy and cook for another minute until wilted.
- Add the noodles and the sauce. Turn the heat down to low. Patiently stir fry until all the ingredients are incorporated and the noodles are evenly coated in sauce. Turn off the heat.
- Stir in the eggs and half of the green onions.
- Serve on a platter and garnish with remaining green onions.