"30 min weeknight meal | a local, saavoury rice vermicelli stir-fry"
Sarawakian Pucuk Manis Bee Hoon (Malaysian Vermicelli Noodle Stir Fry)
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Prep time 15mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 tbsp cooking oil
- 2 shallots, sliced
- 100 gram rice vermicelli
- 40 gram dried bean curd skin
- 200 gram pucuk manis leaves, or other leafy veggie
- 100 gram beansprout
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 cup vegetable water, sub for water
- salt and white pepper, to taste
- 1 red chili, diced
- 1 tbsp soy sauce
Method
Step 1
Break the dried bean curd skin into small sheets and soak in water for one hour. Slice roughly. Soak the rice vermicelli in water for 15 minutes. Cut into shorter strands with a pair of scissors and drain away the water.
Step 2
In a large pan over medium heat, fry the shallots in the cooking oil until crispy and golden brown, 4 minutes. Remove the shallots and set aside.
Step 3
Fry the onions and garlic until fragrant. Stir in the bean curd skin and pucuk manis. Pour in soy sauce, sesame oil, vegetable stock and cook for a few minutes. Add the cut up rice vermicelli and beansprouts, mixing well until everything is combined. Season with salt and pepper to taste.
Step 4
Sprinkle fried shallots over the top and serve with red chili in soy sauce. Enjoy while it is fresh!