Bee Hoon is basically rice vermicelli which is a thin form of rice noodles. There are so many recipes using the rice noodles, so I’ll start off with my all-time favourite which is my mum’s recipe and she learnt it from some relatives in India. Of course, by now, she has modified it a bit…. ha ha.
I had posted the Kway Teow recipe sometime back and you may substitute the rice noodles for kway teow (flat noodles) using the same recipe.
- Bee Hoon – ½ pkt
- Onion – 2, chopped
- Chilli – 2, chopped
- Carrot – 2, grated
- Coconut – 1 cup
- Coriander leaves – a small bunch
- Curry leaves – a few
- Mustard seeds – a pinch
- Lemon juice – 2 tbsp
- Water for boiling
- Boil some water in a pot and once the water starts bubbling, switch off the stove and add the rice noodles into it.
- Cover the pot and let the rice noodles cook in the hot water for about 10 mins and drain the water. Test by taking a little rice noodles and pinch it with your fingers. If breaks easily then it’s cooked. If not, you may continue keeping it in the hot water for further 5 mins. Do ensure not to over-cook the noodles. If you are not sure, you can always let it cook completely in the wok later on.
- In a large wok, heat some oil and add the mustard seeds.
- Once it stops crackling, add the onions and saute them till light brown.
- Then add the curry leaves and the chopped chillies.
- Next add the grated carrot and continue stirring for a while.
- Now add the bee hoon and lemon juice and adjust the salt accordingly.
- Finally add the coconut and coriander leaves.
- Serve with tomato ketchup, chilli sauce or my favourite, which is the cut chillis in the soya sauce 😊.