Char Bee Hoon (char 炒 = fry, and bee hoon 米粉 = rice sticks, vermicelli) is a very popular meal prepared by Singaporean housewives for their family especially on days when the wifey runs out of idea cooking 3 dishes 1 soup set dinner. You will frequently see fried bee hoon in a housewarming, baby showers and children’s birthday parties. Since this was the last dish (and one of those prepared meals for deep-freezing I cooked for Vanessa the dawn I left Melbourne), I might as well share the recipe here.
There are many ways to char bee hoon and this is the style I’ve cooked for my family for about 2 decades now.
Char Bee Hoon Recipe
1 packet Rice Sticks (soak in tepid water till soften, drain and set aside).
1-2 cans Stewed Pork. I used 2 cans not so much for the meat but the gravy in the canned pork makes a difference when frying this dish. Or you may substitute with fresh sliced pork or chicken, prawns and squid.
¼ whole Cabbage, shredded.
2 Carrots, shredded.
¼-½ cup Dried Shrimps (high in cholesterol and taste, so you decide the amount or omit them).
8-10 Dried Shitake Mushrooms, reconstituted and shredded.
2 cloves Garlic, minced.
1-2 tablespoons Groundnut Oil.
1 tablespoon Oyster Sauce.
3 tablespoons Light Soy Sauce.
A few dashes of White Pepper Powder.
A few dashes of Sesame Oil (after turning off heat to perfume dish).
Chopped Cilantro Leaves.
Red cut Chillies.
Calamansi Limes, halved. Squeeze over the noodles before eating.