I'm using Rice Vermicelli for this recipe. If you don't have BeeHoon around, you can substitute the noodle with those cellophane noodles or Tunghoon.. I always have BeeHoon around .. it's dry, can be kept for a long time, and it's easy to cook.You may substitute it with yellow noodle.. but only if you absolutely have to.. :p
The recipe below is for 2-3 persons. But I can finish it all on my own thank you very much.. I guess that's why I look the way I am now.... :p
3 cups of rice vermicelli (blanched in hot water for 1 minute and no more)
onion - sliced
2-3 cloves garlic - minced
3 tbsp chili paste (blend your favorite chili into a paste - I simply used chili boh)
3 tbsp sweet soy sauce
3 tbsp ketchup
2-3 tbsp water
Some celery leaves & spring onions - chopped
3 tbsp oil for cooking
for garnishing - a one egg omelet - sliced thinly
- Heat the wok. It's easier to use the wok to make this dish. Add in oil.
- Once the oil is heated through, add sliced onions. On medium heat, cook onions until they are translucent. Add garlic. Keep stirring and make sure that the garlic doesn't burn.
- Add chili paste. Let simmer for 1 minute .. add all the other sauces - sweet soy sauce, ketchup and also water.
- Let the sauce simmer for 1 minute, add the blanched beehoon. Make sure the beehoon is well coated with the sauce. Add salt, and pepper to taste.
- Turn heat low, and keep stirring. Add the celery leaves and spring onions. Stir well. We'd like to have that fresh taste the two ingredients give to this dish. When the sauce is fully seeped into the beehoon, turn off heat.
- Serve with egg :)
|Cooked Beehoon goreng with egg :)|