Friday, June 13, 2008

Fried Beehoon ( Rice Noodle )

I was thinking of making something simple today. On Thursday night we usally eat out. So I only need to prepare for lunch and on Thursdays I don't have much time for elaborate cooking since I have to take my son for his guitar class than drop him home before going back to Sofi's school to pick her up and where I have to squeeze in time for my 2.5km brisk walk. So Fried Beehoon would be the easiest. Here's the recipe.

Fried BeeHoon

1 packet of Beehoon (soaked in warm water)
4 pieces of tauhu/beancurd ( I roast them in 190C oven for 20min instead of frying)
2 chicken fillets sliced
1 bowl of tauge/beansprout
A few stalks of sawi/mustard greens chopped
SOme celery leaves chopped fine
3tbsp chilli paste (blender dried chilli,onions,garlic and keep in bottle in fridge)
some dark soy sauce
2tbsp tomato ketchup
salt and sugar to taste

2 eggs beaten and fried into omellete
some fried onions
fresh red and green chillies cut into rounds


1. In a large wok, fry the chillie paste in some oil thill there is a nice aroma
2. Add chicken fillets to this and continue to fry
3. Now put in the tomato ketchup, soy sauce, some water, salt and sugar. Bring this to a simmer.
4. Add the beansprout, mustard green,celery leaves, and the cubed tauhu/beancurd.
5.Mix well,and finally add the well drained Beehoon into this sauce. Please add more tomato ketchup and water if the Beehoon is too dry.
6. Put it on slow fire and let the rice noodle soak up the sauce.
7. Transfer to a bowl and garnish with cut ommellete, fried onions and the chillies.
8. Serve and enjoy with a cool glass of iced lemon tea.


Try making more of the chilli paste and keeping them in the fridge. I sometimes keep them in small containers and freeze them. So when a recipe requires for chilli paste I already have them in the fridge. Try not buying the chilli paste sold in the supermarket because normally it has boric acid in it.

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Buddy Award from Yasmeen

Buddy Award from Yasmeen

An Award from Yasmeen of Health nut

An Award from Yasmeen of Health nut