Fried Bee Hoon (Bihun Goreng)

Perfect for a lazy weekend lunch. There's no overnight marinating required, which means once you have all the ingredients, this dish can be whipped up in less than an hour. This is one of Mama's favourite dish because it is easy (for her, at least). Mama likes putting in a lot of greens into this dish for a more balanced diet. Get ready to work the arms though - to ensure the bee hoon gets nicely fluffed and golden brown, you will need to stir constantly.


Difficulty: ★☆☆
Servings: 6

Ingredients

2 packets of bee hoon (rice vermicelli)
4 bunches of sawi (mustard greens)
1 bowl of prawns, peeled
1 bowl of pork, chopped
1 canned pork, drained
1 tablespoon of chilli boh
2 cloves of garlic, finely chopped
Dark soy sauce
Salt and pepper
Vegetable oil

Getting ready

1. Soak bee hoon in water for 20+ minutes to soften it.
2. Marinade the bowl of pork with salt and pepper.
3. Wash and tear sawi into large pieces.

Time to cook!

1. Heat oil in stir-fry pan over high heat.
2. Stir in garlic, the bowls pork and shrimps and the canned pork. Add them in batches, stir, and let it simmer for a while.
3. Stir a while, and add in the pieces of sawi.
4. Continue stirring, and add in the chilli boh and some water.
5. Add in dark soy sauce, and stir to combine them well.
6. Once the mixture comes to a light boil, add in the bee hoon.
7. Continue stirring constantly until the bee hoon is golden brown, and the liquid has been absorbed.
8. Fluff with a fork and serve.

Mama says…

You can add in other ingredients such as dougan / taukua (extra firm tofu) and for an extra crunch - cabbage.