Singapore Vegetarian Bee Hoon 新加坡素食米粉

This used to be one of our breakfast from the food court. It light and a very healthy meal. Most of the time this dish is served to Buddhist devotees during a festival. The classic ingredient are rice vermicelli (Bee Hoon), sliced cabbage, mushroom and must have fried bean curd wafers which makes this dish fragrance and unique. 

Ingredient

• Oil 油
• Bean Curd Wafers 油豆皮
• Garlic 大蒜 (Diced)
• Cabbage 捲心菜 (Sliced)
• Dried Mushrooms 香菇 (soaked in hot water and sliced) 
• Beansprouts 豆芽
• French Beans 芸豆 (sliced)
• Bee Hoon 米粉 (soak in  water till soft)
• Soy Sauce 醬油
• Seasoning Powder 調味粉
• Water

For strict Buddhist, you can omit the garlic, this is used to increase the flavour. The ingredient quantity is to one preference.

Method

• Heat oil in pan on low heat, add Bean Curd Wafers and fried till both side is crispy. This should take a few seconds, my first attempt had it brown so keep an eye.
• Add oil in wok, add garlic and Bee Hoon. Add the water from the mushroom and stir till it almost soften.
• Add soy sauce around 2 table spoon otherwise add more till it is slight brown then add seasoning powder to taste. 
• Add Beansprouts and continue stir fry, add water if it is getting dry. For beansprouts I prefer it slightly raw so is up to your preference.
• Remove Bee Hoon into a bowl. 
• Add oil and garlic in wok, add the remaining vegetables, Cabbage, Mushrooms and French Beans. 
• Add Seasoning Powder and soy sauce to taste. Stir fry till cabbage is soften.
• Add Bee Hoon back in wok and mix all the ingredient well.
• Served Bee Hoon with fried Bean Curd Wafer and preserved green chilli. 

This was the original dish from food court, it taste better than what I have prepared. Normally all the ingredients are prepared separately so customers can opt for other combination. Initially I wanted to prepare all the ingredient separately but it will take too much time. Hope you enjoyed.