Old School Fried Bee Hoon

One of Singapore's favorite breakfast and brunch, stir fried bee hoon is quick to cook and a healthy food. With the crunchy texture of the bean sprouts and carrots, it is simple and yet iconic of the old school type fried bee hoon.

In my recipe, i blanched the carrot shreds instead of stir frying with the bee hoon. By blanching the carrots, you can retain the texture and the vibrant colour of the carrot. This is a method commonly used by chefs and the secret of retaining the bright vibrant colors of your vegetables.

To shorten the preparation time, you can soak the bee hoon the night before and store the softened bee hoon in an air tight container into the fridge.



Recipe (Prep 30 mins, Cooking time 10 mins)
(Serves 2)

Ingredients:
175g soaked bee hoon
1 clove minced garlic(5g)
1 clove minced shallot (5g)
12g shredded carrots
A handful beansprouts

Combined Seasonings (A):
2 tsp dark soysauce
2 tsp light soy sauce
1/8 tsp thickened dark soy sauce
A pinch of sea salt
200 ml of water

Steps:

1)Soak bee hoon in water for 30 mins until softened, drain off water and set aside.

2)Blanch shredded carrot in boiling water for about 2 mins, scoop out and cool carrots under running water, to prevent overcooking. Set aside.

3)Preheat pan with medium heat and add in 1 tbsp of cooking oil.

4)Saute minced garlic and shallot until fragrant (do not brown it as it will taste bitter)

5)Add in softened bee hoon and stir to combine.

6)Add in combined seasonings (A) and by using chopsticks, stir to evenly distribute the bee hoon with the seasoning mixture.

7)Simmer under medium heat for the bee hoon to absorb the seasoning mixture. Continue cooking until the bee hoon is semi wet and almost dry, add in blanched carrots shreds and beansprouts.

8)Toss the bee hoon with chopsticks to combine. Continue tossing until the bee hoon is dry.

9)Lastly, served with omelette shreds on top and garnish with coriander and red chili shreds.