Vegetarian Bee Hoon (斋米粉)

Updated Dec 21st 2021

I was inspired by Elaine’s post on Vegetarian Bee Hoon and decided to look up this old recipe. Wow, it’s been four and a half years since I last attempted this dish at home. I actually tried it twice in a row. The first time I was missing some fixings, not fully satisfied. I decided to go all out and made mock goose and mock char siu. Quite surprised that mock char siu turned out pretty good. It won’t be another four and half year before I make this at home again.

First published June 11th 2017

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.

Updated December 5th 2021 with homemade Mock Goose and Vegan Char Siu
First attempt on June 11th 2017

Ingredients

Vegan Mock Char Siu

  • 1 package of store bough seitan
  • 2 Tbsp sweet soy sauce, I use abc sauce
  • 2 Tbsp shaoxing wine
  • 1 Tbsp sesame oil
  • 2 tsp ground five spice
  • 1 Tbsp sea salt
  • 5 tsp minced garlic
  • 5 tsp minced ginger
  • 2 Tbsp red fermented bean curd (南乳)
  • ¼ cup red bean curd sauce
  • ¼ cup hoisin sauce
  • ½ cup maple syrup
  • 1 Tbsp maltose

Mock Goose

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

Vegan Mock Char Siu

Vegan Mock Goose
  1. Mix all marinade ingredients in a bowl.
  2. Marinade seitan in the refrigerator overnight.
  3. Arrange marinaded seitan in a single layer on a roasting pan.
  4. Bring marinade to a boil in a saucepan.
  5. Roast seitan in 350 degrees F oven for 30 minutes until lightly charred on the edges. Brushing with marinade every 10 minutes.
  6. Set aside to cool.

Mock Goose

Mock Goose
  1. Follow directions for Mock Goose recipe

Bee Hoon

  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 sprinkle with green onions, pepper, and sesame oil. Serve with the reserved gravy, mock goose, and mock char siu.
Print This Post Print This Post

1 Comment

  • Karl September 20, 2021 at 12:50 pm

    Thanks for the great recipe! Did this today, minus the gluten, ginger, bean sprouts, shallots and French beans and the family liked it. 🙂

    Do you know how to make the stickier kind of gravy that comes with some of the zhai-mi-fen?

    Thanks, once again. Cheers!

    Reply

Leave a Comment

%d bloggers like this: