Most of Southeast Asia’s countries sell Mee Hoon Goreng, or Malaysian Fried Vermicelli Noodles, as a common street food. It’s one of those quick recipes that works for breakfast, lunch, dinner, or even as a satisfying snack any time of day.
Nearly every Malaysian household has a special recipe, and this is the one I learned from my mother and aunts. The dish is fairly straightforward, and you can use any leftover vegetables or proteins. It is naturally free of gluten and is simple to modify to fit a vegan or vegetarian diet.
Due to what I had on hand, I only used bok choy and shrimp in this Mee Hoon Goreng recipe. However, feel free to include any number of fresh vegetables. In this recipe, carrots, cabbage, bean sprouts, and even spinach all work very well. You can also choose tofu, eggs, or chicken as a protein source.
Make sure to choose vermicelli made with rice (both white and brown varieties are easily accessible) and with the fewest number of ingredients possible. Vermicelli noodles should only be prepared as directed on the package, which typically calls for soaking them for a short period of time before rinsing them in cold water.
I frequently prepare a large quantity of this Mee Hoon recipe because it freezes really well and is excellent for lunch the following day. Please leave a comment and let me know if you’ve tried this recipe and if so, what modifications you made. Happy cooking!.
Tips for making the best Bihun Goreng
For my bee hoon goreng recipe, you’ll need the following ingredients:
250 grams of rice vermicelli, soaked in warm water for 10 minutes, then drained, along with 1 tablespoon of cooking oil, 150 grams of thinly sliced chicken thighs, 2 eggs, whisked, and 1 tbsp of minced garlic. 5 cups bok choy or nappa cabbage, sliced vertically.
Chicken marinade: one teaspoon each of cornstarch, soy sauce, sesame oil, and sugar
12 tbsp sugar, 2 tbsp sweet soy sauce, 1 tbsp regular soy sauce, 12 tbsp sesame oil, and 1/4 cup water make up the noodle sauce.
How to make dried mushroom powder
Pick up five or six dried mushrooms, clean them off with a wet cloth, and let them air dry on the kitchen counter. (Be sure to purchase grit-free, high-quality mushrooms. ).
Utilizing a small blender jar or a spice grinder, grind them into a fine powder. Store in a dry airtight jar in the refrigerator.
You only need 1 teaspoon for this recipe, but you can make more and keep it in the refrigerator. It stays fresh for about 3 months.
Taste the difference using this mushroom powder in Chinese stir-fries, noodles, and tofu, as well as in soups, stews, broth, and even pasta sauce.
When making the sauce for the creamy pasta with spinach and the scrambled tofu recipe, I occasionally add a teaspoon of this powder.
In this recipe, red rice and brown rice vermicelli can both be used. The white variety can also be used. It also tastes fantastic, but you won’t get those health advantages.
Although I’ve used chicken breasts in this recipe, you can use any skinless, boneless chicken. For roughly 20 minutes, marinate in a small amount of the sauce. Try this trick I use to tenderize chicken breasts before stir-frying if you have 20 more minutes.
For fried bee hoon, dried prawns are used, but fresh ones can be used if they are not readily available. While dried prawns should be soaked in hot water for about 20 minutes before being stir-fried, fresh prawns can be stir-fried without any preparation.
Typically, carrots and cabbage are added, but bell peppers and leafy greens like bok choy and chye sim can also be used.
For flavor and crunch, additional ingredients like garlic, onions, bean sprouts, and spring onions are added.
What is bee hoon made of?
Bee hoon or bihun is made of rice vermicelli. Its a popular noodle used in South East Asian cooking. When rice noodles are cooked with other ingredients, they very effectively absorb their flavors.
FAQ
Is vermicelli and bee hoon the same?
Locals refer to rice vermicelli as bee hoon, mee hoon, thin rice noodles, or mai fun, which is how the two Chinese words with the same meaning,, are pronounced in various dialects. It is a type of street food that can be found throughout the entire city.
How do you make vermicelli noodles?
Drain the rice vermicelli after soaking in water for ten minutes. 7 cups of water in a large pot should quickly come to a boil. Add the noodles and boil for 2-3 minutes. Stir gently with chopsticks to prevent sticking.
What is bee hoon made of?
Rice vermicelli, also referred to as Bee Hoon or rice sticks, is a common food staple in East and Southeast Asia. It stands out for being versatile and having the capacity to take on the flavor of other ingredients when cooked.
Do you boil or soak rice noodles?
Rice noodles can be boiled in the same way as wheat pasta, but be prepared to remove them from the water immediately afterward. Even thicker flat rice noodles can be prepared quickly. No matter how thick or thin the noodles are, most of our sources advised soaking and rinsing them before boiling.
