fried bee hoon hokkien style

Frying bee hoon is easy when you get the hang of it. The trick is lots of practice; you may suffer a few disasters but eventually, you will get it right. Just be persistent and don't give up!

Ingredients

handful     bee hoon (rice vermicelli) for 2 servings

1/2 cup    fresh squid, cut into thin rounds

2 cups      sliced cabbage

1 cup        bean sprouts

1 tsp         dried shrimps (optional)

2 tbsp       finely chopped garlic

150 ml      water 

2 tbsp       black sauce

                  salt & pepper to taste

               

• soak bee hoon for about 8 minutes or until hydrated. drain in colander & leave aside
• soak & wash dried shrimps, drain
• heat wok, add about 2 - 3 tbsp oil, add garlic, fry 30 seconds & add dried shrimps, fry until garlic turns light golden brown
• add cabbage then add water 
• cover with lid and it boil until vegetables softens
• add squids & salt to taste
• now add the bee hoon. using a pair of chopstick and ladle (or a tong) mix bee hoon with the gravy. add bean sprouts. continue gently mixing & turning bee hoon until it absorbs all the gravy
• if it's not cooked through, sprinkle water to bee hoon and mix

Notes

can add sliced pork and/or fresh shrimps too if you like

for a vegetarian version, just omit shrimps & dried shrimps. add more vegetables instead

do not soak bee hoon for too long otherwise it gets very sticky as you fry 

always add water to bee hoon by sprinkling a little at a time with your fingers, otherwise too much water will cause bee hoon to be too soggy. nothing can be done then! it took me a few failed fried bee hoon projects before i got the hang of how much water to add... try & try again and one day you will get it!