Fried Rice Noodle (Beehoon)

Fried Rice Noodle (Beehoon)s

Ingredients :

375g (3/4 lb) thin rice vermicelli

2 cloves garlic

1.5 tsp coriander, ground

1/2 tsp turmeric powder

peanut oil

8 dried Chinese mushrooms, soaked

90g (3 oz) peeled raw prawns

125g (1/4 lb) white fish

2 medium onions

4 fresh red chilies


125g (1/4 lb) beanshoots

2 eggs, lightly beaten

3 spring onions, chopped

fresh coriander sprigs

Method :

Soak noodles in cold water for 5 minutes, then drop into boiling water and steep for about 6-10 minutes until soft. Drain well and rinse in cold water.

Crush garlic and make into a paste with coriander and turmeric. Heat 1 tbsp oil in a wok or frying pan and fry seasoning paste for 2 minutes.

Remove mushroom stems and slice mushrooms thinly. Chop prawns and fish into small dice and add to the pan together with mushrooms. Fry on moderate heat for 4 minutes. Remove from pan and keep warm.

Add 2 tbsp oil to the pan and fry sliced onions and chilies. Add noodles, season with salt and stir thoroughly. Scatter beanshoots on top and cook, covered, for 1 minute. Mix beanshoots into noodles and remove from pan. Pour in  beaten egg, swirling pan to make a very thin omelette. Cook until set, then remove and cool slightly. Shred.

Reheat noodles, adding half the seafood and mushrooms and half of the shredded egg to the pan. Lift onto a flat serving dish and garnish with remaining seafood and mushrooms. Top with shredded egg, chopped spring onions and coriander sprigs.

Serves 3-4

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