These days for lunch, I prefer to cook one-pot meals so it’s faster and easier – not so hot in the kitchen! Especially I don’t like to open my kitchen window due to people smoking. The smoke does get into the house, and it’s really irritating when we are airing the clothes! Sometimes I wish the government could do something about this…
Okay! So it’s stir fry thick bee hoon today. I had been introducing different kinds of /textured food to the little one. However, there would be some items that I don’t really like to cook. Such as yellow kee noodle, egg noodle, etc, due to added coloring or additives.
Stir Fry Thick Bee Hoon
(Serves 2 Adults)
– 1 pack 400g Sakura brown rice laksa bee hoon
– 1 clove garlic, minced
– Frozen peas or any vegetable of your choice
– 1 carrot, cut into long strips
– 1 fish cake, cut into strips
– Omelette: 1 or 2 eggs + pepper + light soy sauce
– 1.5 to 2 tbsp light soy sauce
– Dash of peper
– Dash of fish sauce, optional
– Shredded toasted nori, optional
1. Blanch the laksa bee hoon briefly to remove excess oil. Drain and set aside.
2. Prepare the omelette by beating the eggs with pepper and light soy sauce. Pan fry in wok or pan until golden brown. Let cool slightly before cutting into long strips.
3. In your wok or pan, heat oil and add in minced garlic. Once sauteed till fragrant, add in carrot strips and stir fry. You might want to add in a little water if it’s too dry. Add in fish cake and thawed peas or meat/vegetables of your choice.Stir fry briefly.
4. Add in laksa bee hoon and stir fry. Add in seasoning: light soy sauce and pepper. Stir to mix well. You can taste the bee hoon to see if it’s salty enough. Otherwise you can add in some more fish sauce (I usually do a quick squirt of about 6 to 8 times around the wok). Stir fry well if you added more seasoning.
5. Serve warm, with some shredded nori on top as garnish.
– You can replace light soy seasoning for the bee hoon with stock instead.
– For fish sauce, it’s important to look through the ingredients as some fish sauce can contain a lot of additives. I am using Knife brand, which I find ok for my tolerance level.
– For fish cake, I am also using Sakura brand. You can replace with fresh meat/fish/prawn.