Shrimp Bee Hoon/ Vermicelli Noodles (Chinese New Year Recipe)

Gong Xi Fa Cai 🙂

Rice vermicelli (known as bihun or bee hoon in Malaysia) stir-fried with veggies, shrimps and a generous glug of oyster sauce, fish sauce and white pepper- in one word, yumm!

Each year during the Chinese New Year, Kuala Lumpur comes alive with every nook and corner of the city lit up, insane discounts at stores, yummy hotpots, gorgeous décor, potluck with friends, the lion dances, fireworks! I could go on and on…

I’m really missing all the buzz thinking of the past many years, so tossed up some mean stir-fried prawn bihun/ bee hoon to remember the good old days🌼

Happy Chinese New Year to all those celebrating! May this year bring peace, good health and happiness for everyone🤍

Ingredients (2 servings):

10-12 medium sized shrimps, cleaned and de-veined

8 oz/ 225 g bihun or rice vermicelli

2 cups veggies of your choice (I used celery, broccoli, long beans, sugar snap peas, carrots)

2 eggs

4 fat garlic cloves chopped

2 fresh red chilies chopped

2 medium shallot chopped

5-6 spring onion greens chopped in 2 inch pieces

Salt to taste

For marination:

1 tsp ground white pepper

1 tbsp Shaoxing wine (Chinese cooking wine)

1/2 tsp sesame oil

For the sauce:

1/2 cup chicken broth/ stock

1 tbsp light soy sauce

1 tbsp fish sauce

11/2 tbsp oyster sauce

1/2 tsp white pepper powder

1/2 tsp brown sugar

Method:

Marinate shrimps with the ground white pepper, Shaoxing wine and sesame oil for 10 minutes. If you don’t have Chinese cooking wine, you could also use mirin or rice wine vinegar.

Soak your vermicelli in hot water (not boiling) for exactly 2-3 minutes, not more. This makes sure that the vermicelli doesn’t get clumpy. Drain and drizzle some oil. Keep aside.

Prepare a sauce by mixing the ingredients listed under sauce- chicken stock, light soy sauce, fish sauce, oyster sauce, white pepper and a hint of brown sugar.

Heat a wok till smoking hot, add oil and fry the marinated prawns. Take them out and keep aside. Now throw in chopped garlic, fresh red chilies and the shallots and fry again over high heat.

Add the veggies of your choice and continue to stir fry over high heat. When they are almost done, push them slightly in the corner of the wok and add 2 eggs. Fry them and then mix everything back together.

Now throw in the vermicelli, spring onion greens and the sauce. Toss well with tongs to ensure each noodle is coated well with the sauce.

Add the prawns and mix again. Adjust the salt. Serve hot immediately 😋

Shrimp Noodles with Bok Choy & Spring Onions

“Grow up, eat some chilli” as Seonkyoung Longest, the queen of Asian cuisine always says 😀 I followed her recipe to create this perfect street style shrimp chowmein or shrimp noodles with bok choy and spring onions (slightly modified). If there’s one dish I could eat all day, everyday, its got to be noodles. mmmmm !

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Growing up, whenever I was down or upset, my mum would cheer me up with a comforting bowl of noodles. Since then, it has pretty much been my constant soul food as life happened!

Do watch her YouTube channel for this and more lip smacking Asian food 🙂

 

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I have always been an ardent Asian food lover and living in Kuala Lumpur for more more than 5 years now, my love has grown by leaps and bounds. The truth is I have probably only scratched the surface on making or experiencing South East Asian food because its so rich and diverse! I am definitely learning more and more with each passing day.

So go ahead and try out this recipe. Whether you are a college student or a busy working woman, I can bet you won’t find any easier noodles recipe that tastes this awesome 😀

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Ingredients:

10-12 peeled and de-veined prawns/ shrimp (medium size is the best)

A pinch of black pepper

1 tbsp vinegar (any type would do)

1/2 cup chicken stock (if you don’t have, then simple warm water would do!)

2 tbsp oyster sauce

1 tsp dark soy sauce

1 thai red chilli chopped (lovely flavour yet low on heat)

5-6 fat cloves of garlic, chopped

1 inch of thinly julienne d ginger

3 medium sized diced shiitake mushroom

3 baby bok choy

3-4 spring onions, chopped into 2 inch long pieces

2-3 tbsp white oil for stir frying

A splash of sesame oil

Salt to taste

300-350 g cooked spaghetti or egg noodles (I used angel hair spaghetti)

Method:

Marinate the shrimps with vinegar and black pepper for at least 15 minutes. Heat a wok. Add oil and throw in the prawns to be stir fried for about a minute on high heat (important). Take them out and keep aside.

Add some more oil and heat up the wok again. Add chopped ginger, garlic and red chilies into the wok. Again carefully stir fry them for about a minute (make sure the heat is high and stir continuously). Now is the time to add the bok choy and mushrooms. Keep stir frying as you get the wonderful aroma.

Mix the oyster and dark soy sauce in the chicken stock to make the sauce for our chowmein. Now throw in the cooked (al dente) noodles and the sauce into the wok and keep stir frying. Let everything combine well. Add in the spring onion greens and mix again. Turn off the heat and add a splash of sesame oil for the final wonderful touch. That’s it! Voila 🙂