Many Asians love to have some stir fried rice vermicelli as not only would the dish be cheap and good but also quite filling. It has been known as the “Poor Man’s Sharks Fin” to many. However, what I’m going to share today would be something out of this world as this dish would not be available for sale anywhere on the streets. It’s FRIED VERMICELLI WITH FERMENTED SOY BEANS AND BEAN CURDS. This dish would taste nice either hot from the wok or even cold from your chiller.
250g rice vermicelli/bee hoon (soak in water until 70% soft)
1 small carrot (remove skin & julienne)
1/2 cabbage (slice thinly)
10 Chinese mushrooms (soak & slice thinly. Retain juice. Marinated with some soy sauce, sesame oil, sugar and pepper)
2 tbsp grounded fermented black bean paste (tao cheong)
2pcs fermented red bean curd (tao joo/nam joo)
2pcs fermented bean curd in chili & sesame oil
3 tbsp sesame oil
2 tbsp soy sauce
1.5 tsp sugar
1/2 tsp salt
1/4 cup water
Note: Smash the fermented bean curds into paste and mix the rest of ingredients above thoroughly. Lastly, add the water to make it into a sauce for frying later.
• Heat up about 2 tablespoon of oil and sauté the sliced mushrooms until fragrant. Scoop and leave aside.
• Add in another 3 tablespoons of oil and pour in the “frying sauce” combination and sauté for about 5 minutes until fragrant.
• Add in one cup of the retained mushroom juice. If not enough, you can add in some hot water to make it up to a cup. Once boils, switch your fire to LOW.
• Add in the julienned carrot and sliced cabbage and let it cook about 2 minutes.
• Add in the soaked rice vermicelli and sauteed mushrooms.
• Stir evenly until the rice vermicelli softened to the texture you prefer.
• Scoop out and serve with some vegetarian sambal belacan. If you can’t buy it, you can make some with my vegetarian sambal belacan recipe here.
Note: You can chill any remaining of the dish in your chiller. It tastes great being chilled too.
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