Fried Beehoon

Name: Fried Beehoon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 heaping cup chopped chye sim, bok choy or cabbage; 8 cloves garlic, minced; 4 tablespoons oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon black soy sauce; ½ teaspoon pepper; ½ teaspoon salt; 250 g (8 oz) dried rice vermicelli (beehoon), soaked in hot water to soften; 10-15 fresh or canned button mushrooms, rinsed and halved; ½ tablespoon sugar; Small limes (limau kasturi) or regular limes, halved, to serve (optional); 2 red finger-length chillies, thinly sliced, to serve; 10 dried black Chinese mushrooms; 1 onion, sliced; 2 cups (150 g) bean sprouts; 1 carrot, sliced into thin shreds

Rice Vermicelli Stir-fried with Mushrooms and Vegetables

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

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
½ tablespoon

Asia
Singapore
Snack
South East Asia
Street Food
Vegan

Method

Soak the dried black Chinese mushrooms in ⅗ cup (200 ml) hot water for 10 minutes to soften. Then discard the stems and thinly slice the caps. Reserve the soaking water.
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