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"Canteen Aunty"-Style Fried Bee Hoon

Malaysian-style fried rice noodles, seasoned with light and sweet soy sauces and packed with vegetables and protein. An elevated version of a nostalgic childhood favorite.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Malaysian
Servings 6

Ingredients
  

  • 2 tablespoons light soy sauce
  • 3 tablespoons sweet soy sauce plus more for color
  • 1 tablespoon chicken powder
  • 2 teaspoons ground white pepper
  • ¼ cup cooking oil
  • 5 cloves garlic minced
  • 1 tablespoon cili boh red chili paste
  • 150 grams boneless chicken breast thinly sliced
  • 2 tablespoons oyster sauce
  • 1 (160-gram) packet white fishballs halved
  • 5 extra large shrimp peeled and deveined, roughly chopped, see Note
  • 150 grams choy sum/ mustard greens cut into 1½-inch pieces, stalks and leaves separated
  • ½ carrot cut into thin planks
  • 1 teaspoon sesame oil
  • 400 grams bee hoon soaked in cold water for at least 30 minutes
  • Cooking caramel

For garnish

  • 3 eggs beaten
  • ½ teaspoon all-in-one seasoning powder
  • ½ cup green onions chopped, about 2 stalks
  • 1 red chili sliced

Instructions
 

  • 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.

Notes

  • For extra flavor, reserve heads and shells to make a tasty stock for basting the noodles.