Braised Chinese Rice Vermicelli/Bee Hoon Recipe

Chinese rice vermicelli noodles or bee hoon is a common Chinese noodle used in noodle soups or are braised/stir-fried. It comes in a dried form, a pack of 400g and I like to use Tai Sun brand. It is very recognisable with its two red chillis printed on the packaging. You can get a pack from supermarkets like NTUC at $1.25 and it has a serving size of 8-10. If you are not using all at a go, simply break away the portion you require and tie up the bag with a rubber band.

When you stir-frying these noodles, you will need some good stock for the noodles to absorb the flavours. To keep things simple, my family likes to use canned stewed meat or pork leg with mushroom. Either brands Gulong or Narcissus works. Gulong stewed pork goes for $2.50 (250g) whereas Narcissus goes for $2.85 (250g). Narcissus pork leg with mushroom goes for $3.95 (400g). The idea is to allow the noodles to absorb the sweetness of the stewed meat so don't throw away the brine/stew which comes with the meat!