Authentic Singapore Fried Bee Hoon
Ingredients
- 100 grams Firm Tofu
- 5 Dried Shiitake Mushrooms
- 1/3 cup Chinese Cabbage
- 1/2 Carrot
- 1/2 cup Bean Sprouts
- 3 cloves Garlic
- 3/4 Medium Onion
- 2 tablespoons Scallion
- 3 tablespoons Light Soy
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Tianjin Preserved Vegetable (optional)
- 1/2 teaspoon Cornstarch
- 3 tablespoons Oil
- 200 grams Rice Vermicelli
- 1 bunch Pak Choi
Seasonings
- 2 tablespoons Ketchup
- 1 tablespoon Sriracha
- 2 tablespoons Vegetarian Oyster Sauce
- 1 tablespoon Light Soy
- 1 tablespoon Dark Soy
- 1/4 teaspoon Sesame Oil
- Pinch White Pepper
Preparation
In a bowl, add tofu, 3 tablespoons light soy, cornstarch, and Shaoxing wine. Mix well and let marinate for 30 minutes.
In a pot of boiling water, blanch the rice vermicelli for 1 minute, then remove and place into a bowl of cold water. Let it sit for 5 minutes before draining and setting aside.
In a hot wok with oil, stir fry the onion and garlic for 1 minute.
Add the tofu, shiitake mushrooms, and Tianjin preserved vegetable, then stir fry for another 30 seconds.
Add the carrot, cabbage, and pak choi, then stir fry on high heat for about 1 minute.
Push everything to one side of the wok, add the noodles and all seasonings, then turn heat to maximum and stir fry for 1-2 minutes.
Turn off the heat, add the bean sprouts, mix well, and top with scallions.
