Vegetarian Fried Vermicelli (Fried Bee Hoon)

Recipe by tunasushi
READY IN: 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 400
    g dried rice vermicelli (beehoon)
  • 25
    dried Chinese mushrooms, soaked till soft and sliced thinly
  • 150
    g shredded carrots
  • 2 12
    tablespoons light soy sauce
  • 600
    ml chicken stock
  • 1 12
    teaspoons salt
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DIRECTIONS

  • Soften vermicelli in cold water for 15 minutes. Drain and set aside.
  • Heat oil in wok and add shredded mushrooms and carrots and stir-fry until fragrant. Add bean sprouts, soy sauce and chicken stock. Stir evenly then braise over low heat for 5 minutes.
  • Add vermicelli. Cook until water is absorbed. Season with salt and add in spring onion. Stir continuously or vermicelli will stick to wok.
  • Use a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.
  • You can always add whatever you want into this dish, it is very very versatile.
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