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Fried Beehoon – Rice Vermicelli Stir-fried with Mushrooms and Vegetables Recipe

Fried Beehoon -  Rice Vermicelli Stir-fried with Mushrooms and Vegetables Recipe

Fried Beehoon –  Rice Vermicelli Stir-fried with Mushrooms and Vegetables Recipe

A simple light dish that can be eaten as a snack or as part of a main meal.

Ingredients :

  • 10 dried black Chinese mushrooms
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sugar
  • 10-15 fresh or canned button mushrooms, rinsed and halved
  • 4 tablespoons oil
  • 8 cloves garlic, minced
  • 1 onion, sliced
  • 1 carrot, sliced into thin shreds
  • 250 g (8 oz) dried rice vermicelli (beehoon), soaked in hot water to soften
  • 2 tablespoons soy sauce
  • 1 teaspoon black soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 heaping cup chopped chye sim, bok choy or cabbage
  • 2 cups (150 g) bean sprouts
  • 2 red finger-length chillies, thinly sliced, to serve
  • Small limes (limau kasturi) or regular limes, halved, to serve (optional)

Method :

  1. Soak the dried black Chinese mushrooms in 3/5 cup (200 ml) hot water for 10 minutes to soften. Then discard the stems and thinly slice the caps. Reserve the soaking water.
  2. Combine the oyster sauce and sugar in a bowl. Add all the mushrooms, mix well and set aside to marinate for 5 to 10 minutes.
  3. Heat the oil in a wok and stir-fry the garlic over medium heat until light golden brown, about 1 minute. Add the onion and stir-fry until transparent, about 3 minutes. Then add the marinated mushrooms and stir-fry for 1 minute. Add the carrot and stir-fry briskly for 10 to 20 seconds.
  4. Add the softened beehoon and stir-fry briskly for 1 minute. Season with the soy sauces, salt and pepper, and stir-fry briskly for another minute. Then add the chye sim, bean sprouts and reserved mushroom water, and stir-fry for another 2 to 3 minutes until the vegetables are wilted. Serve hot with the chillies and lime halves on the side.

Serves 4
Preparation time : 30 mins
Cooking time : 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Laksa Noodle Soup Mixed – Seafood and Noodles in Spicy Coconut Broth Recipe”