Quick & Easy Fried Vermicelli aka Fried Bee Hoon

I usually cook simple one-dish meals for lunch as there are only the 3 of us. I am really fortunate that my 2 boys are not picky eaters. They eat whatever I cook. A few weeks ago, I made them fried noodles which tasted like rubber-bands, and yet, without any complaints, they finished up whatever that were in their plates. I told myself I really have to brush up on my cooking soon.

This fried bee hoon with stewed pork ribs, is one of the few better dishes that I could manage. I once ate this dish at my MIL's place, and from the ingredients, I figured out my own version.


I know fried bee hoon is one of the simplest local asian dish that any good cook would not deem it fit to even mention it. However, for an inexperienced cook like me, it took me a few attempts before I got the taste right. Thanks to the encouragement and support from my two little ones!

This is a rather straight forward dish as you simply need to fry the bee hoon with cabbage, carrots and canned stewed pork ribs. It can be ready in 30mins. In fact, the preparation time could be shorter, if not for my poor cutting & chopping skills ;)

What you need:
(serves 3 ~ 4)

1/2 packet bee hoon/vermicelli
2 eggs, lightly beaten
1 carrot
1/2 chinese cabbage (small)
1 can stewed pork ribs
1 cup water
1/2 tsp salt
1 tbsp light soy sauce

Method:

1. Soak bee hoon in cold water for about 10 to 15 mins.
   
2. Peel carrot and rinse cabbage. Cut into shreds
   
3. Remove any excess fat from the canned stewed pork ribs. Remove the bones and tear the pork ribs into shreds. Retain the sauce.
   
4. Fry eggs till done. Cut into shreds and set aside.
   
5. Heat 2 tablespoon of oil in a wok till hot. Stir fry carrot and cabbage till soft. Add in stewed pork ribs with the sauce, stir in salt, soy sauce and 1 cup of water. Bring to boil.
   
6. Add in drained bee hoon. Toss and stir gently till sauce is fully absorbed by the bee hoon. Serve garnished with egg shreds.