Fried Bee Hoon with Cabbage

Fried Bee Hoon

Other than rice, noodles can be considered another staple food for the Chinese. In our daily consumption, we sometimes eat noodles instead of rice. And there are so many variety of noodles, each one has its own specific recipe that make these noodles wonderfully unique. Today, I want to write about Fried Bee Hoon. In Malaysia, bee hoon is another type of noodle that is usually paired with the Shanghai noodle in many noodle soup cuisines. In fact, it is the most versatile noodle that can be cook in many different ways and with many different type of noodles.

Fried Rice Sticks

For instant, the famous Penang Prawn Noodle which is always served with both the Shanghai noodle and Bee Hoon. Even simple and economical fried noodles that are often found in morning markets in Malaysia were often fried with the same two types of noodles. The Bee Hoon also has got many names and texture. It is sometimes referred to as the rice stick and some people call it vermicelli. So, Bee Hoon is more of a Hokkien name for it. There are about three different thickness of the noodle. Depending on what it is used for, I like to fry bee hoon with the thin variety.

Fried Bee Hoon with Cabbage

I like to fry plain and simple bee hoon with garlic, shrimps and cabbage. The best combination when it comes to simple taste. The sweet taste of the cabbage really comes out when fried with bee hoon. And the garlic brings out the wonderful aroma of the noodle cuisine. Whereas the shrimp adds flavour. When served, I usually add some pickled green chillies on the side. My kids prefer the sweet chilli sauce instead. Sometimes I even garnished a plater of fried bee hoon with fried soy flakes to add crunchiness to the noodle cuisine.