Fried bee hoon

3 bushels bee hoon
¼  handful dried shrimp
1 dried scallop
1 cup dried bean curd strips
½  cup green beans, cut into 1″ strips
¼  cup mushrooms, dried or tinned
¼  carrot, julienned
1 tsp garlic, minced
1 spring onion, sliced thinly. Save some for garnish.
1 egg
1 tsp soy sauce
Fried shallots for garnish

1 lap cheong (chinese sausage, sliced)

Serves 3

Soak and drain bee hoon, dried shrimp, scallop and dried bean curd strips.
Fry garlic and spring onions till fragrant. Fry lap cheong.
Add dried bean curd strips and cook till softened.
Add carrots.
Add green beans and mushrooms.
Add soy sauce. Adjust to taste.
Add bee hoon to ingredients and mix well, adding a little water or leftover water from shrimps/scallops it gets too dry.
Crack egg over bee hoon and stir well into it.
Top with shallots and spring onions to garnish.
Serve with chilli.

Vegetarian bee hoon

Vegetarian Bee Hoon sold in Singapore are sometimes served with some gravy poured over it. Here I used the liquid from the mushrooms to create a slightly moist bee hoon. I also added some leftover roast chicken slices. Pork can also be used for a non-vegetarian version.

200 g / 1 bushel bee hoon, pre-soaked to soften (I prefer Hsing Hua Egret brand)
1 cup cabbage, cut into thin 1” strips
½  cup dried beancurd, cut into thin strips
4 dried mushrooms (retain soaking liquid)
1 tbsp soy sauce
1 tsp garlic, chopped

Serves 3

Heat oil in frying pan. Add garlic.
Add mushrooms.
Add cabbage.
Add a small amount of liquid from mushrooms. Lower heat and simmer for 30 seconds.
Add bee hoon and mix well. Add some more liquid if bee hoon is too dry. Heat till liquid is slightly reduced.image