This is one of my comfort foods – fried beehoon with canned stew pork. It’s also my favorite version of fried beehoon. It’s always hard to resist a second helping when my mum fried up some. This beehoon is quite a family favorite and it’s actually a lot easier than I expected. Minimal preparation and short cooking time. Very good dish to whip up for gatherings or when you want some nice food in a hurry. I used the canned pork chops (排骨) but the pork leg version is good as well but might contain more fats. Another point to note – only get the Narcissus brand even though it might be more expensive but it just tastes better.
- 150-200 gm of beehoon 米粉
- 1 can of 256 gm stewed pork chop
- 1 beaten egg seasoned with 1/2 tsp light soya sauce (optional)
- 1 bag of vegetable – I like to use caixin
- Minced garlic
- Olive oil
- Gravy from stewed pork
- 3/4 to 1 cup water
- 2 1/2 tsp light soya sauce
- 2 tsp dark soya sauce – optional to give beehoon color
- Soak beehoon in water for 15-30 mins until noodles are fully reconstituted. Drain and set aside.
- Drain and sieve gravy from canned stewed pork. Remove bones and fatty pieces and shred meat into smaller pieces with a fork. Set aside both pork and gravy.
- Heat pan with a little oil and pour in egg and spread it thinly. Cool omelette and roll it up to slice into long thin strips and set aside. (Optional)
- Add a bit more oil and stir-fry garlic until fragrant and add in vegetable. Fry until soften and add in pork. Stir-fry the vegetable until just cooked. Dish up and set aside.
- Pour in sauce and bring to a gentle simmer. Add in beehoon and cook until the beehoon has soak up all the sauce and is dry. Add in pork, vegetable and egg. Stir fry to mix evenly and serve.
Recipe adapted from