Vegetarian Bee Hoon (斋米粉)

Whenever I visit the Tiong Bahru Market in Singapore for breakfast, I always have a hard time deciding what to eat. There are so many delicious options. I often ended up choosing the vegetarian bee hoon as it is not something I can create easily at home, especially the meat look -alike toppings. Last weekend, as I was flipping through the Mrs Leong Singapore cook book again, I came across the Vegetarian Beehoon recipe. Its time to give this recipe a try. It turned out really good with the store bought mock goose. By the way, don’t forget the pickled green chilli, it adds the desired tartness and crunchiness to this simple and delicious vegan dish.

Ingredients

Gravy

  • 12 oz water (save the water from soaking the Chinese mushroom)
  • 1/2 Tbsp salt
  • 1 tsp msg
  • 3 Tbsp sugar
  • 2 tsp dark soy sauce
  • 2 Tbsp light soy sauce
  • 1 tsp ground white pepper
  • 2 tsp sesame oil

Bee Hoon

  • 6 dried Chinese mushrooms
  • 7 oz rice vermicelli
  • 8 oz cabbage, shredded
  • 8 oz french beans, sliced diagonally
  • 8 oz carrots, juliened
  • 8 oz bean sprouts, picked and blanched
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 can prepared gluten, sliced
  • 8 oz mock goose/ mock chicken (store bought)
  • Crispy fried shallots for garnish

Directions

  1. Soak the Chinese mushrooms in 12 oz water until softened. Squeeze the mushroom and cut into thin slices. Save the water from soaking the mushroom. Filter it through a fine sieve into a sauce pan.
  2. Add the remaining ingredients for the gravy to the sauce pan, bring to a boil, and set aside.
  3. Soak the rice vermicelli in a basin of hot water until softened. Drained and set aside.
  4. Pan fry the mock goose/mock chicken with a little oil until golden brown. Remove from pan and cut into slices, set aside.
  5. In a large wok, heat 2 Tbsp oil over medium high heat. Fry the cabbage, french beans, and carrots for a minute until softened. Remove from wok and set aside.
  6. In the same wok, heat 4 Tbsp oil and fry garlic and ginger until light brown. Add the mushroom slices and fry for a minute until fragrant.
  7. Add the sliced gluten and half the gravy mixture. Boil for three minutes.
  8. Add the drained vermicelli and use a tong/choptick to stir until the gravy is absorbed. Toss in the fried vegetables and bean sprouts, and mix evenly. Add more gravy if desired. Transfer to a serving dish. I like to keep the noodles dry and reserve the gravy to be added to the noodles only when serving.
  9. Garnish with crispy shallots and sprnkle with green onions, pepper, and sesame oil. Serve with the reserved gravy.
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