Fried Bee Hoon/ Vermicelli

Fried Bee Hoon/ Vermicelli


8 shrimp (medium sized, deveined, shells removed)
1 handful beansprouts
2 garlic cloves (chopped)
2 stalks spring onions (chopped to 2- inches lengths)
1 medium carrot (small/, chopped into matchsticks)
corn (/ olive oil)
white pepper (Dashes of flavoured)
4 tablespoons soy sauce
1 tablespoon corn starch (to marinate chicken)
1 tablespoon sambal ulek (I use Thai Choice brand)
1 sugar (tablepsoon)
1 packet vermicelli (follow packet’s cooking instructions)
1/2 cup water


1Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown.
2Stir in the chicken meat and fry until the chicken is cooked through. Add in shrimps and continue stir-frying until cooked.
3Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated.
4Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked.
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