Char Bee Hoon (Fried vermicelli noodles)
This was a staple in the Chan household growing up. When Mum had many bits and pieces of ingredients, she would put them all into a noodle dish much like you would with fried rice. I enjoy having it with a few dashes of Worcestershire sauce, which has a slight piquant and umami flavour.
Ingredients 16
70 g pork belly, or pork shoulder meat, thinly sliced
60 ml neutral-flavoured cooking oil
100 g raw prawns (shrimp), shelled, deveined, leaving the tails intact
20 g garlic, crushed
2 eggs, beaten
100 g choy sum, chopped into 5 cm (2 in) lengths
50 g bean sprouts
250 g rice vermicelli, dried, rehydrated in warm water for 10 minutes and drained
60 ml water
Meat Marinade
1 tsp cornflour (cornstarch)
2 tsp light soy sauce
1 tsp sesame oil
1 tsp caster sugar (superfine sugar)
Sauce
1 tbsp light soy sauce
1 tsp dark cooking caramel (black soy sauce)
1 tsp sesame oil
1 tsp Worcestershire sauce
To Serve
2 spring onions, thinly sliced
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Method 8
Start by preparing your marinade. Combine all the marinade ingredients - , , and in a bowl.
Add the to the marinade and set aside.
To make the sauce, combine all the sauce ingredients in a jug - , , and
Heat a wok over a high heat then add one-third of the . Cook the for 3–5 minutes until 80 per cent cooked through. Transfer the pork to a plate.
Leave the wok over a high heat. Add half of the remaining then cook the until 80 per cent cooked through then set aside with the .
Return the wok to a high heat then add the remaining . Fry the for 30 seconds then add the and scramble for 15 seconds.
Add the and . Toss in the . (Cut with scissors if too long.) Toss through the pork and prawns. Add the sauce and and mix to combine.
Garnish with the sliced to serve.
