Vegan Fried Bee Hoon 斋炒米粉 (Singapore Noodles / Rice Vermicelli)

🧂 Ingredients

• 400 g bee hoon

  rice vermicelli
• 1 carrot
• 300 g cabbage
• ½ onion
• 100 g oyster mushrooms
• 3 tbsp vegetable oil
• 1.5 cup vegetable stock
• ½ tsp white pepper
• 1 tbsp sesame oil
• 2-3 tbsp soy sauce

  season to taste

Instructions

• 1 Prepare seasoning by mixing 2-3 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp white
  pepper with 1.5 cup vegetable stock.
• 2 Soak 400 g bee hoon in room temperature water for 15 minutes until softened.
• 3 Once the bee hoon is softened, drain off the water and set aside.
• 4 Cut 100 g oyster mushrooms into small pieces.
• 5 Peel and dice 1/2 onion into smaller pieces.
• 6 Peel 1 carrot, cut off the top and bottom, and cut into strips.
• 7 Slice 300 g cabbage into thin pieces. Then rinse the cabbage in water.
• 8 Warm 3 tbsp vegetable oil over medium heat in a wok or large pan. Add onions and
  sauté until slightly caramelised.
• 9 Add carrots and cabbage and stir fry for a minute until the vegetables are
  slightly soft. Then add oyster mushrooms and stir fry for another minute.
• 10 Add softened bee hoon and stir fry to mix well with the vegetables. This takes
  about 2-3 minutes. Bee hoon will soften more.
• 11 Add the seasoning.
• 12 Stir fry to mix well for about 3-4 minutes. The bee hoon should be coated with
  the seasoning evenly at this step. Do a test taste and add seasoning if need be
  according to your taste preference. Bee hoon should be soft and savoury, and the
  bee hoon should not be broken.
• 13 Turn off the heat. Drizzle some sesame oil over the fried bee hoon.
• 14 Serve warm with chilli sauce.

Nutrition Info