Back home, I remember having this on only two different kinds of occasions. One, during morning breakfasts at the local hawker centre before heading to the grocers’ market, and two, while having a BBQ, as a carbohydrate accompaniment for the lead-acting chicken wings.
In any case, last week, I managed to get hold of some dried rice noodles (affectionately known as bee hoon back home), courtesy of my friend and neighbour Joanna. In attempt to recreate the subliminal dining experience of Fried Bee Hoon, I’m clueless about the proportionate and quantities of the ingredients. But I’d like to highlight the important processes around getting the right noodle-texture – not too soft and not too stringy.
- Before getting down to doing anything, put the kettle on. Then, submerge the desired quantity of dried rice noodles with hot hot water, letting them soften until they are soft but still firm. If unsure, make a guess, what you’re aiming for is that the noodles feel about 5-10 minutes away from being cooked (in a pot). This is absolutely crucial.
- While that’s going on, prepare all your ingredients e.g. carrots sticks, sliced onions, minced garlic, slices of ginger, beansprouts, etc.
- Next, stir-fry all the ingredients in a large wok with an appropriate amount of vegetable oil. Garlic, onions and ginger going in first, frying till fragrant, then the rest of the veggies. Once they’re done, turn the heat down low.
- In a small bowl, make a mixture of fish sauce, light soy sauce, white pepper, dark soy sauce, sugar and sesame oil. (TIP! I’m not certain of the quantities at all, but as a guideline, fish sauce is VERY salty, and sesame oil can be overpowering in flavour so don’t use too much. Also, dark soy sauce is to give the lovely deep brown colour to the noodles but using too much can be overwhelming as well. A peppery kick is essential so don’t skimp on the white pepper.)
- Dump the drained rice noodles into the wok together with the cooked veggies, and then pour in the sauce mixture.
- With CHOPSTICKS or tongs, toss continuously till the end of the cooking time, gently but surely, from the bottom up.
- For the texture of the noodles, add water in small quantities, bringing to the boil first with a higher heat before steaming the noodles with a low heat. Do this continuously until you get the perfect texture – not too soft and clumpy yet not stringy and wire-like at all.
- For the flavour, taste and adjust the seasonings accordingly until you’ve got what you think is right for you.
- Serve it up with a fried egg sunny side-up, and with sliced red chilli. Or if you’ve thought ahead, pickled green chilli.
Don’t be afraid that of cooking too much at a go, saving it in the fridge overnight and having it the next day makes it more moist, and some say taste better.