Rice vermicelli is thin rice noodles that are versatile, economical, and quick to make. They are also known as bee hoon and often eaten for breakfast in Singapore and Malaysia. This kind of dish is ideal for clearing out the fridge and is totally customizable to suit your own personal taste buds. This deliciously simple recipe is infused with the freshness of the clams, and the “meaty” flavor of the king oyster mushrooms.
- 8oz rice vermicelli noodles (Wai Wai brand)
- 1 large king oyster mushroom (sliced)
- 2 cups Yu Choy (sliced)
- 3 eggs
- 1 cup of clams
- 2 cloves of garlic (chopped)
- 1 tbsp kecap manis
- 1 tbsp dark mushroom soy sauce
- 1 tbsp oyster sauce
How to make rice vermicelli noodles (fried bee hoon)
1.Soak rice noodles in a large bowl of fresh cold water for 15minutes or until tender.
2.Drain water and then set aside.
3.Crack 3 eggs into a bowl and whisk.
4. Coat a wok or large non-stick pan with vegetable oil on a medium heat.
5. Add eggs and scramble until fully cooked. Remove from the wok and set aside.
6. Lightly brown garlic.
7.Cook the king oyster mushrooms and clams until just tender.
7. Next add the drained noodles.
8. Combine the kecap manis, dark mushroom soy sauce and oyster sauce.
9. Toss in the sliced yu choy and ensure the noodles are evenly coated in the sauce.
10.Add water if required and a lid to the wok, cook for a few minutes until the yu choy is gently cooked through.
10. Lastly, add the cooked eggs back into the wok.
11. Serve and enjoy.