Posted by: Jennifer Tai | April 7, 2006

Fried Vegetarian Rice Vermicelli aka Chau Mai Fun

One of my favourite Malaysian/Chinese breakfast brunch dishes is Fried Vegetarian Bee Hoon aka Rice Vermicelli, which is another easy to make dish that's healthy and simply delish.

A tip on preparing vermicelli/bee hoon: My mother-in-law taught me that before cooking bee hoon, you should soak it in tap water for about 15 mins. After that, instead of boiling it, BLANCHE it, which means boil some water, and then using a separate container, put in the post-soaked bee hoon and bathe it with boiling water for about two minutes until cooked. Boiling bee hoon makes it break into pieces, so unless you like your bee hoon like that, do NOT boil it.

The ingredients for this dish, which is according to my MIL, a Cantonese dish. Portioning here serves about four.

  1. One big onion, chopped
  2. Chopped garlic, of course, about two tsps.
  3. Vegetable oil
  4. Cabbage, cut to strips
  5. Bee Hoon of course, preferably one of the brands from China. Texture is better.
  6. Light soy sauce, one tsp
  7. Oyster sauce, one tbsp

Method

  1. Prepare bee hoon according to instructions above, and put aside
  2. Heat about two tsps of oil in wok/skillet/pan, medium fire
  3. Throw in garlic and onion and brown
  4. Throw in cabbage, let it cook for one minute
  5. Throw in bee hoon and mix
  6. Throw in both sauces and mix. You can adjust the amount of each according to what you like (saltier or less).

In Malaysia, a lot of Chinese Malaysians like to eat this dish for breakfast or brunch. The stores outside make it with a LOT of grease so cooking this at home is healthier. Serve with some hot sauce (in Seattle, we use Sriracha Hot Chili Sauce – yummy!), and you're good to go!

Enjoy!

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Responses

  1. Thanks for the tip! Bee Hoon is my ultimate favourite comfort food.

    I like those with the tau-geh and bits of minced meat and peanuts.

    Siracha is yummy! I also like the Maggie Garlice Chilli Sauce.

  2. Have you tried Sambal Oelek? It’s a little thicker compared to Sriacha. It reminds me of chicken rice chilli sauce from home but not as watery.

    What to do? When you’re far away from home, any substitution will work.

  3. owh my goodness… tq so much 4 tis recipe w such simple intructions. I’ve been ponderin on hw to make quick n tasty fried bee hoon (without breakin the noodles) for like the past 1month nw. Miss m’sian food and tis s such a gr8 blog! 😉

  4. I love all bloggers and you too.

  5. This sounds absolutely delicious! My my is watering already.

  6. I have been trying to make Bee hoon for some time now(Born in Singapore!!). After some trial & error I came up with mixing a little dark soy sauce in the mix. Just a little. Too much and it becomes bitter. I also crush dried chile with tomato and lime juice and salt for the side chile. It taste yummy.
    I will try your way of blanching the bee hoon instead of boiling. Thank you for your recipe.


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