Vegetarian Bee Hoon sold in Singapore are sometimes served with some gravy poured over it. Here I used the liquid from the mushrooms to create a slightly moist bee hoon. I also added some leftover roast chicken slices. Pork can also be used for a non-vegetarian version.
200 g / 1 bushel bee hoon, pre-soaked to soften (I prefer Hsing Hua Egret brand)
1 cup cabbage, cut into thin 1” strips
½ cup dried beancurd, cut into thin strips
4 dried mushrooms (retain soaking liquid)
1 tbsp soy sauce
1 tsp garlic, chopped
Salt
Serves 3
Heat oil in frying pan. Add garlic.
Add mushrooms.
Add cabbage.
Add a small amount of liquid from mushrooms. Lower heat and simmer for 30 seconds.
Add bee hoon and mix well. Add some more liquid if bee hoon is too dry. Heat till liquid is slightly reduced.
