Rice Vermicelli aka Beehoon Soup

It has been raining since early morning, and as I was prepping for my lunch, the idea of having something soupy is best.  I end up cooking myself a bowl of hot rice vermicelli/beehoon soup with all available ingredients in my fridge and freezer.

Ingredients:

1 portion of dried rice vermicelli/beehoon (cooked according to package instructions)

6 prawns (peeled and deveined)

6 slices pink-swirl narutomaki fish cake

Carrot slices

Homemade Wantons, for recipe click here

Soup base recipe, click here

Chicken stock granules (for seasoning)

Methods:

1. In a pot, add the soup base, bring it to a simmer, then add in red carrot slices and the fish cake slices.  Season with chicken stock granules, and remove from heat.
2. At the same time, in another pot heat water and once it boil add in prawns, once cooked, dish it out using a slotted spatula and set aside in a plate.  Then add in wantons, once it floats, means its cooked, dish and place on a plate together with the prawns.
3. Place the cooked rice vermicelli/beehoon into a soup bowl.  Arrange the prawns, wantons, fish cake slices and carrot slices on top of the rice vermicelli.  Pour soup over, and a nice bowl of yummylicious hot soup is ready to be served.
4. I love to serve any of my noodles dishes with slices of red chilies and/or bird's eye chilies, squeeze of lime juice and light soy sauce.

Sweet and sticky honey chicken rice vermicelli noodles

Ingredients: (Serve 1)
1 serving of dried rice vermicelli 
1/2 tbsp. sesame oil
1/2 tbsp. cooking oil
2 garlic cloves (chopped)
1 shallot (thinly sliced)
1/2 cup chicken breast meat/thigh (cut into bite-sized pieces)
Cucumber slices
Carrot, julienne

Sauce: (mix in a small bowl)
2 tbsp. honey
2 tbsp. light soy sauce
1 tsp. dark soy sauce

Methods:

1. Cook dried rice vermicelli in boiling water, drain, and use scissor to cut roughly into manageable lengths.  Toss noodles with sesame oil and place on a serving plate and set aside.
2. Heat oil in a wok, add chicken and cook until golden brown.  Add garlic and red onion and cook for another 2 minutes or until onion starts to brown.  Add the sauce and simmer, uncovered for few minutes, or until sauce is thick and glossy.  Remove from heat.
3. Spoon warm chicken and sauce over noodles.  Serve with cucumber slices and julienne carrots.  Squeeze a slice of lime wedge over the  dish, if you prefers, but I did not.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preference.

Pumpkin Rice Vermicelli

As usual, it's another prep for my lunch, a meal which I only need to prepare for myself. Recently, I came across this simple one-plate meal with my favorite 'golden pumpkin', what more could I ask for?? With some leftover pumpkin in the fridge I decided to cook myself this yummylicious "Pumpkin Rice Vermicelli."  As you can see that I slice the pumpkin instead of cutting them into strips, because I love the crunch and taste of the pumpkin.

Ingredients: (1 serving)
Dried rice vermicelli (soak in water until soften and drain)
Pumpkin (sliced)
1/2 tbsp dried shrimps (wash, soak, drain and chopped)
2 dried shiitake mushrooms (wash, soak, discard stems and slice thinly)
2 cloves garlic (peeled and chopped)
1/2 cup parsley leaves (coarsely chopped)
2 1/2 tbsp cooking oil
1/2 tbsp sesame oil

Seasonings:
Water (adjust accordingly)
1 tbsp light soya sauce
1/2 tbsp oyster sauce
Dash of fish sauce
Dash of grounded white pepper

Methods:

1. In a heated wok add 1 1/2 tbsp. cooking oil, fry the mushrooms and dried prawns until fragrant.
2. Add chopped garlic and fry until aromatic.
3. Toss in pumpkin slices, stir-fry and splash some water in between cooking to ensure that the pumpkin are cooked but do not overcooked the pumpkin. Add in chopped parsley, give it a toss, then dish out and set aside.
4. In the same wok heat up the remaining 1 tbsp of cooking oil, add in rice vermicelli, light soya sauce, oyster sauce, fish sauce and stir-fry to combine. 
5. Add in pumpkin, toss to combine (drizzle a bit of water if the dish is too dry and/or the rice vermicelli is not soft enough), sprinkle dash of grounded white pepper, give it a quick mix, dish on a serving plate and Lunch is serve!

Recipe adapted from Minty's Kitchen with amendments

Rice vermicelli

Rice Vermicelli which is commonly known as Beehoon or Bihun in Malaysia is one of the popular dish available in almost any food stalls, food courts, canteens of offices and schools, restaurants, hotels, and not to mention in most home kitchens. It can be cooked in many different ways and styles, from a simple Kolo Beehoon, which is a popular breakfast favourite of many, to stir-fried, either dry or with sauces and it is also deep-fried untill crispy to compliment some restaurant dishes. Who could ever imagine such a simple ingredient to work wonders in the kitchen??  Well, it really does!

(1)  Kolo Beehoon

What you need?

• 1 piece rice vermicelli (serves 2)
• some green leafy vegetable of your choice (washed, quick boil, drain)
• 1/2 cup mince pork
• 1 tbsp chopped garlic
• 1 1/2 tbsp oyster sauce
• 1/2 cup water
• some ready made cha siew (sliced)
• fried shallots and garlic oil
• crispy shallots and garlic (for topping)

Seasoning:

Light soy sauce

How to cook?

1. Boil water in a wok with a drizzle of oil, add in the rice vermicelli, stir and boil for few minutes till soft but not over-cooked, dish and drain on colander.
2. Add 1 tbsp oil in wok, saute chopped garlic until fragrant, then add in minced pork and fry till colour changes.
3. Add in water and oyster sauce, stir well to mix till cooked, dish into a bowl together with the sauce.

To serve:

1. Get ready two bowls.
2. Into each bowl put 1/2 tbsp fried shallots and garlic oil, add in 1/2 tsp light soy sauce, about a tbsp of the sauce from the minced pork, rice vermicelli and stir till well mixed.
3. Arrange the green vegetables, cha siew and minced pork over the rice vermicelli and top with fried shallots and garlic.  Serve!

(2)  Stir-fried rice vermicelli

Ingredients:

• 2 pieces rice vermicelli
• 1/2 red carrot (peeled and coarsely shredded)
• 1/2 cup prawns (shelled and deveined)
• 1/2 cup chicken breast (sliced)
• 1/4 round cabbage (shredded)
• 3 shallots (sliced)
• 5 pip garlic (chopped)
• 3 tbsp cooking oil
• enough water for cooking

Marinade:

1 tsp light soy sauce

1/2 tbsp corn flour

Seasoning:

• 4 tbsp light soy sauce
• 2 tbsp oyster sauce
• Dash of pepper
• Salt (to taste)

Methods:

1. Soak rice vermicelli in water until loosen and slightly soft, drain on colander.
2. Marinate sliced chicken breast with the marinade ingredients and set aside.
3. Add oil in wok, saute shallots and garlic in medium heat till fragrant, add chicken breast and stir-fry, then add prawns and quick stir.
4. Next add in the cabbage and carrot, quick stir, then add in rice vermicelli and give it a good stir and adding water gradually, at the same time drizzle in light soy sauce and oyster sauce while stirring.
5. Taste for correct seasoning and sprinkle with pepper when the dish is done.  Dish and serve.