Fried Bee Hoon/ Vermicelli

Fried Bee Hoon/ Vermicelli is a main course that serves 3. One serving contains 432 calories, 52g of protein, and 21g of fat. For $2.54 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have flavoured pepper, corn/ olive oil, sambal oelek, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, you might also like recipes such as Fried Bee Hoon/ Vermicelli, Fried Bee Hoon (Rice Vermicelli) with Canned Stewed Pork, and Vegetarian Fried Vermicelli (Fried Bee Hoon).

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 medium shrimp, deveined, shells removed

handful of bean sprouts

2 garlic cloves, chopped

2 stalks of spring onions (chopped to 2- inches lengths)

Chicken boneless breast meat, chopped to bite-size

1 small/ medium carrot, chopped into matchsticks

Corn/ olive oil

Dashes of flavoured white pepper

4 tablespoons Soy Sauce

1 tablespoon cornstarch to marinate chicken

1 tablepsoon sugar

1 packet vermicelli (follow packet's cooking instructions)

1/2 cup water

1 tablespoon of sambal oelek (I use Thai Choice brand)

Equipment:

bowl

wok

Cooking instruction summary:

Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Stir in the chicken meat and fry until the chicken is cooked through. Add in shrimps and continue stir-frying until cooked. Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated. Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked. Serve immediately.

 

Step by step:


1. Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch.

2. Heat up a wok and add in the cooking oil.

3. Add in the chopped garlic and stir-fry until aromatic or turn light brown.

4. Stir in the chicken meat and fry until the chicken is cooked through.

5. Add in shrimps and continue stir-frying until cooked.

6. Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated.

7. Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked.

8. Serve immediately.


Nutrition Information:

Quickview
432 Calories
52g Protein
20g Total Fat
7g Carbs
27% Health Score
Limit These
Calories
432k
22%

Fat
20g
32%

  Saturated Fat
3g
22%

Carbohydrates
7g
2%

  Sugar
1g
2%

Cholesterol
148mg
49%

Sodium
1622mg
71%

Get Enough Of These
Protein
52g
105%

Vitamin B3
25mg
126%

Selenium
75µg
108%

Vitamin B6
1mg
91%

Vitamin A
2939IU
59%

Phosphorus
531mg
53%

Vitamin B5
3mg
34%

Potassium
986mg
28%

Vitamin K
27µg
27%

Magnesium
75mg
19%

Vitamin E
2mg
17%

Vitamin B2
0.29mg
17%

Manganese
0.27mg
13%

Vitamin B1
0.18mg
12%

Zinc
1mg
11%

Iron
1mg
10%

Vitamin B12
0.47µg
8%

Vitamin C
6mg
7%

Copper
0.13mg
7%

Folate
22µg
6%

Fiber
1g
4%

Calcium
34mg
3%

Vitamin D
0.24µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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