Fried Bee Hoon Recipe
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Category
Stir Frying
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Cusine
American
What do you need?
How to make?
Ingredients
4 ounces green Thai bird chilies, seeds removed, sliced
2 cups boiling water
1/2 cup rice wine vinegar
1 teaspoon plus 2 tablespoons soy sauce, divided
1/2 teaspoon sugar
Kosher salt
6 tablespoons vegetable oil, divided
4 medium shallots, peeled and finely sclied
4 medium cloves garlic, sliced thinly
3 ounces shitake mushrooms, sliced
4 ounces baby bok choy leaves
8 ounces medium shrimp, peeled
5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
1/8 teaspoon white pepper
1 cup bean sprouts
Directions
Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to 1 month.
Heat 3 tablespoons oil in wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minutes. Increase heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts. Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan , about 2 minutes. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.