Tuesday, February 21, 2012

Breakfast Vegetarian Beehoon

I have showcased a chinese fried vermicelli recipe with prawns before in my 2009 collection- I wanted to show my recipe here for breakfast beehoon- a vegetarian version usually made with beansprouts, shiitake mushrooms and garlic. It is very common back in Singapore to have beehoon for breakfast and you can usually get a large plate of this with a delicious side serving of fishcake and sambal. It remains one of my most favourite breakfasts and I cook this up at least once a week.

1/2 packet dried beehoon (rice vermicelli)
4 shiitake mushrooms sliced
1/2 red chilli sliced
large handful of beansprouts
4 cloves garlic
2 tbs light soya sauce
1 tbs dark soya sauce
1 tsp sesame oil
1 tbs tomato sauce
salt and pepper.

1. Boil water in a pot that can hold beehoon. Dont add the beehoon until water has finished boiling and taken off the stove. Soak the beehoon in the pot of water until softened and immediately drain.
2. Heat oil in wok and fry garlic until light brown. Add the vegetables and stir under high heat. Add noodles and seasonings and mix up until well cooked. Serve.


Bri said...

This looks awesome, Paula!

Paula said...

Its really tasty as well- you should try this for your breakfast sometime- beats the conventional bread and cheese.