Fried Bee Hoon

This dish reminded me of my younger days where we would go to the old Hawa Restaurant in Geylang after the movies.  A simple & easy to prepare noodle dish which has become my younger son's favourite.  You may add cabbage instead of pak choi - the choice of ingredients are up to you.

Ingredients (serves 4 - 6):
1 pkt (400 g) bee hoon (rice vermicelli), to be soaked in cold water for an hour & then strained
2 pips garlic, to be peeled & finely minced
300 g pak choi or chye sim
200 g rumpsteak, to be thinly sliced
250 g prawns, to be deveined
2 medium-size calamari tubes
1 tbsp cornflour
2 tbsp oyster sauce
4 tbsp light soy sauce
ground white pepper & salt to taste
hot beef or chicken stock
cooking oil

Note:  You may add bean sprouts and sliced carrots if you wish.

Method:
Wash pak choi or chye sim thoroughly.  Slice the stems and cut leaves into bite sizes. In a small bowl, marinate beef slices with 1 tbsp each of cornflour & light soy sauce. Leave aside for ten minutes.

Cut open calamari tubes and wash under running tap water.  Dry & then cut open. Make slight incisions on the inside of calamari tube & then, cut into bite pieces as shown below.

In a wok, heat 1 tbsp cooking oil over medium-high heat.  Stir-fry beef slices until they change colour.  Remove to a bowl.  Add 1 tbsp of cooking oil and stir-fry prawns until they change colour. Do likewise to the calamari pieces.

Clean work by wiping with kitchen paper.  Heat 2 tbsps cooking oil in the wok over medium-high heat.  Stir-fry minced garlic until fragrant.  Add the pak choi stems and stir-fry for 2 minutes before adding the leaves.  Then, add oyster sauce, ground pepper and light soy sauce.

Add sliced beef slices, prawns and calamaris.  Mix well before adding the bee hoon. Add some hot stock to keep the noodles moist.  Check seasoning again.

Serve with sliced green chillies in soy sauce!

Bon Appetit!