Fried Turmeric Bee Hoon (Rice Vermicelli)

This is a simple stir fried bee hoon (rice vermicelli) dish. This bee hoon dish is fragrant and light in taste and is visually appealing due to its yellow colour. Fresh prawns may also be added.

 

Note:

 

tbsp = tablespoon

 

Preparation of ingredients before frying the bee hoon:

 

1. Remove and discard the tails (roots) from the bean sprouts. Rinse and drain.
2. Soak the bee hoon in water for 15 to 20 minutes or until they are soft. Drain the bee hoon and set aside before cooking.
3. Thinly slice chicken breast. Marinate with soya sauce and white pepper. Set aside for 15 minutes.
4. Rinse and drain chives. Cut chives into 1 cm pieces.        Put them together with the bean sprouts.
5. Cut lemongrass in ½ cm pieces. Slice lime leaves into small pieces. Finely chop the ginger. Set all this aside in one bowl.
6. Chop garlic and shallots and set aside.
7. Mix turmeric powder, salt, pepper powder, sugar and lime juice with 2 tbsp water and set aside.
8. Slice each firm bean curd into 6 pieces, season with fish sauce and sauté until they are light brown. Set them aside. This is the first item to be cooked before frying the bee hoon.

How to make fried turmeric bee hoon

 

1. First, heat up oil and fry chopped garlic and shallots till fragrant.
2. Add chicken. Continue to stir fry.
3. Next add the ginger, sliced lemongrass, lime leaves and green chillies. Fry until the chicken is cooked.      
4. Push the chicken to one side of the wok and add three eggs and scramble them.
5. Add the turmeric powder, salt, pepper powder, lime juice  and sugar mix. Mix well. Add enough ¼ cup hot water into the pan.
6. Add the vermicelli and make sure it is well mixed with the sauce.
7. Add in bean sprouts and chives. Mix with the vermicelli and let cook for 1 minute.
8. Finally toss in the bean curd slices and mix well.    

• Taste and adjust seasoning if needed. Switch off the flame and serve hot.

 

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

 

Cuisine inspiration: Malaysian Chinese

 

Servings: 4

 

Ingredients

 

2 to 3 tbsp oil

5 to 6 cloves garlic chopped

5 to 6 shallots chopped

300 g chicken breast cut into bite sized pieces

30 g fresh ginger

2 green chillies

8 kaffir lime leaves

3 sticks lemongrass

3 eggs

300 g bee hoon (rice vermicelli)

100 g bean sprouts (tau geh)

100 g chives (ku chai)

4 to 6 firm bean curds (tau gua)

¼ to ½ cup water, as required

5 calamansi lime, to squeeze for the lime juice.

1 tbsp palm sugar or brown sugar.

¼ tbsp white pepper powder

3 to 5 tbsp light soya sauce.