Fried Bee Hoon: Canteen Aunty Version

There was a time when my mom had a fried bee hoon (rice vermicelli noodles) craze. Every morning for months, she would have it for breakfast. After Kak’mbang retired I had to learn to make it myself and, thanks to this wonderful video by Che Nom, I learned the proper technique to do it.

This particular fried bee hoon is what Malaysians call “Canteen Aunty” style, seasoned with light and sweet soy sauces thereby giving it a dark brown color. Most of us fondly remember some iteration of this dish being sold at our school canteen i.e. cafeteria when we were kids. That version was of course simpler with no frills, with a lot less meat in it (if at all) and perhaps topped with some egg. In the recipe below we’ve elevated this nostalgic dish, loading it with hearty protein and crunchy vegetables for a complete, nutritious meal.

My version also incorporates a trick used by my aunt, who used to run a pretty popular family restaurant with my late uncle. During her daily prep she would use any leftover shrimp heads and shells to make shrimp stock, and she added this stock to many of her dishes for extra flavor. When frying bee hoon, we need to ladle some water to soften the noodles. Following my aunt’s tip, in place of water I baste the noodles with shrimp stock. Garnish the noodles with omelet slivers, green onions, and chili slices to create a wonderful feast for the eyes. Yum!

Step by Step

Optional step: Make some shrimp stock. In a small saucepan, add the heads and shells from the shrimp used in this recipe, and cover with about a cup of water. Bring to a boil and simmer, 10 to 15 minutes. Do not simmer any longer than 25 minutes as the stock might get bitter. Let cool for a bit and pour into your blender jug. Blitz into a fine puree, and strain. Set aside until ready to use.

Prepare the sauce. In a medium-sized bowl, add the light soy sauce, 3 tablespoons sweet soy sauce, chicken powder, ground white pepper, and all-in-one seasoning powder. Stir to combine and set aside.

In a large wok over medium-high heat, heat the oil.

Add the garlic and cook, stirring, until slightly golden.

Add the cili boh and cook, stirring, until all the liquid has been cooked off.

Flash fry the chicken, stirring constantly, until just cooked.

Stir in the oyster sauce, fishballs, and shrimp.

Pour the sauce mixture, and stir until all the ingredients are well-coated.

Add the stalks of the choy sum, carrots, and sesame oil. Cook, stirring, until slightly softened, 2 minutes.

Add the soaked rice noodles. Toss the noodles to completely coat in the sauce and thoroughly combine all the ingredients.

Ladle some of the shrimp stock or water onto the noodles, and keep stirring until the liquid evaporates. This process is to soften the noodles. Repeat this step a few more times until the noodles are soft.

Add the choy sum leaves and stir, until wilted. The noodles are done when they start breaking into smaller strands.

Add the cooking caramel, about a tablespoon at a time, until the noodles have the desired dark brown color.

Make the egg topping. In a small bowl, add the egg and seasoning powder, and stir to thoroughly combine.

In a wide skillet over medium heat, heat some oil. When the skillet is properly hot, add the egg mixture.

When the bottom side is lightly browned, flip and brown the other side.

Transfer the thin omelet to a cutting board and tightly roll.

Chop the omelete into tiny shreds.

Transfer the noodles to a large serving platter. Top with the green onions.

Spread the egg strips all over the noodles.

Garnish with the chili slices. Serve immediately.