PREP TIME: 10 Minutes
COOK TIME: 45 Minutes
Is there anything better than a Pork Beehoon? This creation by Singapore foodie Simone Ruth, is the perfect comfort food on a rainy day indoors.
- 150g The Meat Club Pork Collar, thinly sliced
- 1/2 packet vermicelli beehoon
- 8 prawns cleaned and deshelled
- 1 finely sliced medium carrot
- handful of sliced oyster mushrooms
- 2 pieces of fishcake sliced
- 5 stalks of bak choy
- 1 egg
- 1/2 white onion diced
- 1/2 garlic clove diced
- chop up 3 stalks of spring onions
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon thai fish oil
- 1 1/2 tablespoon canola oil
- 30ml water
- Place beehoon in a heat resistant bowl. pour boiling water over the noodles then set aside till relatively cooled. drain out the water then toss noodles with 2 tablespoons of sesame oil, evenly coating them. (you may choose to cut the noodles here to make it easier to work with )
- Next, in a large wok, heat oil then add in the garlic and onions, fry till brown and fragrant.
- Add in thinly sliced pork collar and fry up, slowly adding 30ml water, then gradually adding in the mushrooms, fishcake, carrots, prawns and vegetables (in order).
- Season with remaining soy, sesame oil, oyster sauce, fish oil, toss ingredients and cover wok for about 3-5 mins to simmer.
- In a separate pan, beat egg and fry into an omelette. once you remove from pan, roll it up and cut thinly.
- Finally add in your bee hoon, mixing well. serve with a good amount of spring onions and garnish with sliced omelette.