Fried Bee Hoon by Chai Ping

Ingredients:
Fried Eggs:
2 Eggs
1 tsp soy sauce
1-2 drops sesame oil
pepper
Oil to fry eggs

Bee Hoon:
1/2 packet Bee Hoon (soak till soft, about 5-10min in water)
7 mushrooms, cut into cubes
1 carrot, shredded / minced to smaller size
3-4 stalks of spinach
2-3 cloves of garlic, minced
1-2 shallots minced
1 medium size tomato, cut into cubes
Smaller slices of 3 colors capsicums
½ cup water / chicken stock added with pinch of salt, pepper and soy sauce
Oil for frying

Garnish:
1-2 spring onion, chopped

Method:

1. Heat wok to medium heat and add oil to wok. Beat eggs with the sauces and pepper.

2. Cook the eggs mixture until it look like crepes. Thin and slighly brown. Set aside and let it cool.

3. Add about 5 tbsp oil to wok followed by garlic and shallots. Fry for 1-2 min till fragrant.

4. Add carrot, capsicums and mushroom to wok and stir fry. Add half of the water/chicken stock let it steep for about 2-3 mins till carrot is soft.

5. Now you can add in spinach to the wok and stir fry for another 1 minute.

6. Add softened bee hoon in 3 portions, turn the heat to low to avoid overcooking the bee hoon. Mix well using chopstick before adding more bee hoon. 

7. Keep shaking and loosening with the chopsticks so that the bee hoon will be evenly mixed with the ingredient & sauce. 

8. Add the remaining water / chicken stock to the bee hoon and continue tossing the bee hoon by using chopstick. Beware of the heat, it must be lowest heat. Use chopstick to loosen the bee hoon or else it will be sticky. Toss for about 5-8 minutes, and it’s done. 

9. Add more water / chicken stock if you feel the bee hoon is too dry and hard, and toss for another 2-3 minutes. Turn off the heat. 

10. Close the lid after turned off the heat, let the bee hoon sit in the wok for another 10 seconds to absorb the sauce. 

11. Chop the fried eggs into strips and add to the bee hoon. Garnish with chopped spring onions. 

Tips:

1. Mix the salt, pepper & soy sauce to water/ chicken stock so that the taste will be evenly mix to bee hoon.

2. Use non-stick pan to fry the egg

3. You may also rinse the bee hoon with boiling water for <1 minutes and cool it down by tap water. Don’t over soak it with hot water. Soak bee hoon for about 10 minutes if using normal tap water.

4. Turn the heat to low before adding the bee hoon to the stir fried ingredient & sauce. Over heating will cause the bee hoon to stick to each other or overcook. 

5. Please use chopstick to toss the bee hoon to mix the ingredient & sauce to the bee hoon. This is important as using chopstick is easier to loosen the bee hoon. Some method insists to use 3 chopsticks, but I do not know the reason behind.