Stir fried Rice Vermicelli with Vegetables and Tofu or Bee Hoon (in Malay) or Mifen (in Chinese) is very popular in Singapore. It is eaten during breakfast, lunch or dinner and it is a staple in all parties and family gatherings. Because it is made of rice, it is easily digestible and there are even brown rice vermicelli available nowadays. It is a very versatile recipe in that you can use many types of other vegetables like carrots, zucchinis, broccoli, cauliflowers or bell peppers. Some just leave it plain to accompany other side dishes.
This dish can be cooked in a Chinese, Malay or Indian way. In the traditional Malay and Chinese way, shrimps are added to enhance the flavor and are served with scrambled eggs mixed into the Beehoon. I have prepared a Chinese Vegetarian version with no eggs and no shrimp.
Ingredients (for 4 )
3 tbsps. Canola Oil
10 oz Rice Vermicelli, cooked and drained according to package
1 block of firm tofu (16 oz) cubed and grilled
1 medium onion, sliced thinly
6 garlic cloves, pounded
1/2 green chilli sliced thinly
2 tbsp. sambal oelek or any chilli paste (reduce to 1 tbsp. if you prefer less heat)
2 tsp mushroom seasoning
2 tbsp. light soy sace
2 cups Chinese Spinach (Bok Choy/Chye Sim)
2 cups of shredded cabbage
Red birds' eye chillies sliced and soaked in light soy sauce
3 stalks of scallions, sliced
Heat the canola oil in a big deep pot and add in the sliced onions.
After 2-3 minutes, add in the pounded garlic.
When the aroma of fried garlic and onion fills your kitchen, add in the mushroom seasoning and chilli paste.
Give it a stir and then add in the vegetables and tofu and let it cook.
Once the vegetables are cooked, add in the cooked vermicelli and pour in the light soy sauce.
Combine everything well and check for seasonings.
Serve garnished with sliced scallions and with any Chinese stir fried dishes. Keep the red bird's eye chilli in soy sauce and extra scallions nearby.