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.
- 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
- 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
- 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.
- Add the remaining ingredients for the gravy to the sauce pan, bring to a boil, and set aside.
- Soak the rice vermicelli in a basin of hot water until softened. Drained and set aside.
- Pan fry the mock goose/mock chicken with a little oil until golden brown. Remove from pan and cut into slices, set aside.
- 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.
- 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.
- Add the sliced gluten and half the gravy mixture. Boil for three minutes.
- 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.
- Garnish with crispy shallots and sprnkle with green onions, pepper, and sesame oil. Serve with the reserved gravy.