This is just one of about 6-10 noodle dishes they have in Singapore, but this is one of the easiest and quickest to cook.
- 1 lb Chinese rice vermicelli noodles (Beehoon)
- 4 tablesppoons oil
- 3/4 cloves garlic sliced
- 1lb cooked chicken in pieces
- 4/6 dried black mushrooms soaked & shredded
- 10 shallots sliced
- 2 teaspoons crushed red chilis
- 1 teaspoon salt
- 8 oz beansproouts
- 2 eggs, lightly beaten
- 2 green onions finely chopped
- Bunch of fresh cilantro
Scald the vermicelli in boiling water for 1 minute, drain and set aside.
Heat 1 tbspoon of oil in a wok and fry the mushrooms for about 2 mins., add chicken and cook together for a minute or so. Remove and set aside.
Put the rest of the oil in the wok and fry the shollots, garlic, and chili for a few minutes. Add the noodles and stir well for a minute then sprinkle in the salt.
Make a space in the center of the wok, put in the beansprouts and cover with the noodles and cook for 3 mins.
Stir the noodles and beansprouts together to mix well, then push to the sides of the wok, and add the beaten eggs in the centre of the wok. As each portion of the eggs set flick up onto the surround noodles and beansprouts; continue until all eggs are cooked and flicked onto the noodle mixture.
Add the chicken, mushrooms, and green onions. Stir throughly and cook for a couple of minutes so everything is hot.
Serve on a large platter garnished with coriander leaves.
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Source: Singapore Food by Wendy Hutton
Submitted By: Tony Hendey