Fried Bee Hoon-Rice Vermicelli


Fried Bee Hoon-Rice Vermicelli


In a large wok over medium heat, cook the shallots and garlic until light golden in color.

Turn the heat on high. Toss in the Choy Sum (Mustard Green), bean sprouts, and rice vermicelli. Give the mixture a quick stir and add in the soy sauce, dark soy sauce, and the chicken granules.

Mix all the ingredients with a tong. Continue to stir-fry until all the ingredients are cooked and adjust the seasoning with sea salt. Serve warm.


250 g Bee Hoon (Rice Vermicelli), soaked and drained
200 g Choy Sum (Mustard Green), break into 2 inches segments
450 g Bean Sprouts, washed and drained
80 g Shallots, peeled and coarsely chopped
3 Cloves of Garlic, peeled and coarsely chopped
2 ½ Tbsp Soy Sauce
3 Tbsp Dark Soy Sauce, preferably Dark Caramel
2 tsp Chicken Granules
Sea Salt to taste

Serves 4

Fried Bee Hoon-Rice Vermicelli


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