My favorite Singaporean hawker breakfast. And I hope yours too.
Vegetarian Fried Bee Hoon
Shredded napa cabbage (I used shredded broccolini today)
Julienned scallions (green part only)
Julienned red chili (deseeded)
Thinly sliced shiitake mushrooms (rehydrated)
2 small bricks of Chinese rice sticks*
1 tbsp vegetable oil
600ml vegetable stock
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp black vinegar
Dash of white pepper
A. Prep the vegetables.
B. Soak the rice sticks in a large bowl of cold water for 30 minutes. Drain and set aside.
C. In a large wok, heat the oil. Add the vegetables (A) and stir-fry until slightly softened. Add the vegetable stock and seasonings. Mix well and cover to braise the vegetables for 5 minutes.
Push the vegetables to one side of the wok. Add the rehydrated rice sticks (B), cover again and simmer, uncovering to flip the rice sticks once or twice.
When all the liquid has been absorbed, uncover and stir-fry until the mixture is dry and the noodles crisp a little.
Serve with your favorite chili sauce.
*There are many different types of rice sticks available in the American market. Chinese rice sticks typically come bundled in small bricks and are thinner. If in doubt, look for the Chinese characters “米粉”.