Vegetarian Fried Bee Hoon (Fried Rice Vermicelli)

Dried Version

Moist version

 

Rice vermicelli are thin noodles made from rice. In Asian, it is usually eaten as part of soup and most often stir-fry which is also known as Fried Bee Hoon. This is a breakfast staple available in almost all vegetarian stalls usually served with curry gravy. I use organic brown rice vermicelli instead of the regular white ones because it is healthier even though it is slightly more costly. It tastes exactly the same like the regular ones, my family couldn't tell the difference, so go buy one packet of brown rice vermicelli and try it out!

Dietary: Vegetarian, Vegan

Serves  2

Ingredients
 120g dried bee hoon (rice vermicelli)
 2 cloves of garlic
 1 small slice ginger, grated or thinly sliced

 1/2 cup carrot, sliced
 1/4 cup fresh wood-ear mushroom, chopped

 4 stalks fresh shiitake, chopped
 1/4 cup firm tofu, cubed

 1 cup cabbage, chopped

 Sunflower oil or choice

 100ml water or more*

 3/4 cup bean sprouts
 

Seasoning

 2 tsp vegetarian mushroom oyster sauce

 1 tsp dark soy sauce

 2 tsp light soy sauce or Braggs Liquid Aminos or more, to taste

 1 tsp sesame oil

 Pinch of white pepper

Garnish

 Spring onions
 Fried shallots

 Cut chilli (optional)

 Vegetarian sambal chilli (optional) 

Method
1. Soak rice vermicelli in warm water for at least 15 minutes or until it semi-soft. Do not soak more than required or else the vermicelli will become soggy easily during cooking. Drain in a colander, set aside.

2. Heat up oil in a large skillet or wok. Sauté the garlic until aromatic.
 

3. Add carrot, both mushrooms and tofu and sauté for 2-3 minutes. Then add cabbage and a little soy sauce or salt. Sauté until almost cooked.
 

4. Pour in vermicelli and water, then add all seasonings. Add bean sprouts and sauté  until all ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Cover wok to let vermicelli and ingredients cooked through for about 1-2  minutes.

 

5. Uncover and sauté vermicelli until gravy is almost dried up and noodles are soft. Add water if the mixture is too dry or if you prefer the dish to be more moist, do adjust the seasonings to taste.

6. Transfer to a plate, and top with garnishes. Serve!


Notes
* Different brands of rice vermicelli absorb different amount of water so do adjust to your preferred consistency.