Recipe: Perfect Char Bee Hoon

Char Bee Hoon. Rice vermicelli is called bee hoon, mee hoon or mai fun by the locals, which is the pronunciation of the two Chinese words of the same meaning, 米粉, in different dialects. It is a street food that you can find in every nooks and cranny of the city. Cincaluk Char Beehoon is delicious served with lime juice.

The amount of cincaluk used can be reduced for a milder or subtler flavor. Now, char bee hoon is a classic homespun dish in Singapore — it's rice vermicelli wok-fried with vegetables, some seafood and/or meat and some Asian sauces. Each family has its own version — some toss in slices of waxy Chinese sausage or scrambled eggs, others may go more vegetable heavy with carrots, julienned cabbage and bean sprouts. You can cook Char Bee Hoon using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Char Bee Hoon

1. Prepare 300 gm of Rice noodles.
2. Prepare 50 gm of Butter.
3. It's 3 cloves of Garlic (chopped).
4. Prepare 4 tablespoon of Light soya sauce.
5. You need to taste of White pepper.
6. You need to taste of Salt.
7. You need of Optional : sweet corn and roasted onions to garnish.

Fried Bee Hoon is Fried Rice Vermicelli in Hokkien. We usually called it Char Mee Hoon in Penang. It is a very simple and quick meal to prepare. Place sliced chilies in small bowl.

Char Bee Hoon instructions

1. Boiled hot water in a cooking pot. After the water boiling turn off the heat then put in the dried rice noodles. Let it be in 2 min. Until the rice noodles get soft then strain it out from the hot water. Put aside, ready for wok..
2. Heat up the frying pan, add in the butter and the garlic. Stir well until the garlic turn into golden color then add in the rice noodles and pour in the light soya sauce, salt and pepper, wok it around 8min with high heat then is ready to served..
3. Tips : To get better result, use chopstick to wok the tiny rice noodles to avoid they breaking up..

Pour boiling water over to cover. Its appeal is partly the robustly appealing gravy, cooked with crabs, cabbage and oyster sauce with a peppery aroma. Plus point, no MSG or chicken powder are used in the stock. If you like your Crab Bee Hoon semi-wet (okay, more wet than dry), this is for you. Crab Bee Hoon, an extremely popular dish in Singapore, is usually made up of white rice vermicelli noodle (bee hoon) or Chinese vermeicelli (dong fen), cooked lusciously with seafood stock and mud.