Rice Vermicelli or fried bee hoon
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Rice vermicelli or locally known as fried bee hoon with prawns is a regular on my breakfast table, especially with family on weekends. It’s so quick to cook and pleases the palate of my family easily. The one I like to use is the brown rice version that can be easily bought at any grocery stores.

brand of Rice Vermicelli or bee hoon

Check out the ingredient list below:

  • 300 gm bee hoon soaked in room temperature water and drizzle of soy sauce for 15 minutes until it softens
  • 5 cloves garlic peeled and minced
  • 200 gm fresh prawns deshelled and cut into chunks
  • Seasoning sauce comprising of 2 tbsp soy sauce, 3 tbsp abalone sauce, 3 tbsp sesame oil, 1 tsp white pepper, 1 cup water
Rice Vermicelli or fried bee hoon ingredients

It’s important to soak the rice vermicelli first before cooking it. I usually soak it with room temperature water and add on soy sauce to let it absorb some saltiness (just like boiling pasta with salt to give the pasta a savoury base). Some brands ask that you boil it in water first before stir frying it, I have tried it and ended up with the noodles very ‘torn’ after cooking. During cooking, the bee hoon really absorbs any liquid or oil very quickly and can turn out dry. It is alright to add more sesame oil or just water during cooking. I usually finish off with a drizzle of sesame oil as my family loves the smell and taste of it.

I’ve used a variety of different combination of seasoning sauces before. But the most regular combination comprises of sesame oil, soy sauce and white pepper.

seasoning sauce

You may even add teriyaki sauce, anchovies or any savoury broth to give it a unique flavour.

As this is a fried bee hoon with prawns dish, I chose to use the seafood based abalone sauce.

Like another noodle dish? Check out my Homemade Char Siew Noodle recipe here.

rice vermicelli

Rice Vermicelli or Fried Bee Hoon with Prawns

Rice Vermicelli or Fried Bee Hoon, I cooked it with Prawns this time. Fried bee hoon is a breakfast regular for many Singaporeans. In fact we eat it anytime of the day–breakfast, lunch, dinner.
4 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, lunch, Main Course
Cuisine Chinese
Servings 4 persons
Calories 300 kcal

Ingredients
  

  • 300 g bee hoon soak for 15 minutes until it softens
  • 5 cloves garlic peeled and minced
  • 200 g fresh prawns deshelled and cut into chunks
  • 2 tbsp soy sauce
  • 3 tbsp abalone sauce
  • 3 tbsp sesame oil
  • 1 tsp white pepper
  • 1 cup water

Instructions
 

  • Soak the bee hoon in room temperature water mixed with a drizzle of soy sauce until softens, this takes about 10-20 minutes depending on the brand of the rice vermicelli.
    soaking bee hoon
  • Prepare the seasoning sauce by mixing soy sauce, abalone sauce, sesame oil, white pepper and water.
    seasoning sauce
  • Heat oil in pan. Saute garlic in oil till it turns fragant but not burnt.
  • Add prawns and stir fry until prawns turn pink indicating it's cooked.
    garlic and prawns
  • Add the softened bee hoon and seasoning sauce. Mix well until the bee hoon turns soft. Take note the rice vermicelli absorbs water quickly, you may add more water if it's too dry. Season to taste if need be.
    Rice Vermicelli

Video

Keyword bee hoon, chinese, noodles, stirfry

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