Vegetarian Bee Hoon (Zai Mi Fen) Recipe

Method15 steps · about 1 hr

1. 1

   Step 1: Cover the dry bee hoon completely with room-temperature water and soak for 30–40 minutes, checking at 30 minutes for softness. Rinse and drain well; keep this water separate from the measured vegetable stock.

   Soften the rice vermicelli · 30 minUses 400 g dry rice vermicelli (bee hoon) · Room-temperature water, enough to cover the noodles, plus clean rinse water

2. 2

   Step 2: Cut the mock-goose bean-curd sheet into about 1-inch squares without washing it.

   Uses 1 sheet vegan sweet bean-curd mock goose (zai er)

3. 3

   Step 3: Wash and peel the carrots (250 g), then shred thinly.

   Uses 250 g carrots, about 2 medium · Clean water, as needed for rinsing the carrots, sprouts, cabbage and spring onions

4. 4

   Step 4: Remove the roots from the bean sprouts (500 g), wash and drain thoroughly.

   Uses 500 g bean sprouts · Clean water, as needed for rinsing the carrots, sprouts, cabbage and spring onions

5. 5

   Step 5: Wash the cabbage (200 g) and cut into rectangles about 1 inch wide and 2 inches long.

   Uses 200 g cabbage · Clean water, as needed for rinsing the carrots, sprouts, cabbage and spring onions

6. 6

   Step 6: Wash and chop the spring onions (2 stalks) for garnish.

   Uses 2 stalks spring onions, for garnish · Clean water, as needed for rinsing the carrots, sprouts, cabbage and spring onions

7. 7

   Step 7: Measure the 4 tsp finely chopped garlic into three portions: 1 tsp for sprouts, 2 tsp for carrots and cabbage, and 1 tsp for the stock. The author’s 4–5-clove guide is approximate; use the measured chopped portions.

   Uses 4 tsp finely chopped garlic, divided 1 tsp / 2 tsp / 1 tsp; the author’s clove guide is 4–5 cloves

8. 8

   Step 8: Heat the 200 ml mock-goose frying oil in a suitable wok over medium heat. Fry the cut bean-curd squares in small batches, reducing the heat as they colour and watching closely until golden and crisp without charring. Lift onto kitchen paper to drain. Once completely cool, keep the crisp pieces airtight for serving. Remove the unused frying oil from the wok before cooking the vegetables.

   Uses 200 ml cooking oil, as the mock-goose frying reservoir · Cut mock-goose bean-curd squares

9. 9

   Step 9: Add the first 1 tbsp shallot oil over medium heat and fry the prepared 1 tsp garlic until fragrant. Add the drained bean sprouts and stir-fry for about 1–2 minutes, checking at 1 minute and continuing until thoroughly cooked and hot throughout. Transfer the cooked sprouts and their garlic/oil to a plate.

   Cook the bean sprouts · 1 minUses 1 tbsp shallot oil, for sprouts · First 1 tsp chopped garlic · Only drained trimmed sprouts, excluding roots and rinse water

10. 10

    Step 10: Add the second 1 tbsp shallot oil over medium heat and fry the prepared 2 tsp garlic until fragrant. Add the drained carrot shreds and stir-fry for 1 minute before adding cabbage.

    Start the carrot shreds · 1 minUses 1 tbsp shallot oil, for carrots and cabbage · Middle 2 tsp chopped garlic · Only prepared drained carrot shreds, excluding peel and rinse water

11. 11

    Step 11: Add the drained cabbage and ½ tsp of the cooking salt. Continue stir-frying until the vegetables are hot and slightly limp but still crunchy, then transfer the entire cooked carrot/cabbage mixture and its oil/garlic to a separate plate.

    Uses Hot carrot shreds, garlic and second shallot-oil portion · Only drained cabbage rectangles, excluding rinse water · ½ tsp salt, for carrots and cabbage

12. 12

    Step 12: Add the final 1 tbsp shallot oil over medium-high heat and fry the remaining prepared 1 tsp garlic until fragrant. Add all 700 ml vegetable stock, the remaining 1 tsp cooking salt, 2 tbsp main light soy sauce, dash of pepper and optional 1½ tbsp mushroom sauce. Bring to a boil.

    Uses Final 1 tbsp shallot oil, for noodle stock · Final 1 tsp chopped garlic · 700 ml ready vegetable stock · Remaining 1 tsp cooking salt, for the noodle stock · 2 tbsp light soy sauce, for the noodle stock · 1 dash pepper · 1½ tbsp vegan mushroom sauce, optional

13. 13

    Step 13: Lower the heat to medium and add only the drained softened bee hoon. Toss constantly with chopsticks until the noodles are soft and the stock is absorbed. If still firm, add a little of the optional softening water and continue cooking. Taste and add optional extra salt or light soy sauce only if needed.

    Uses Boiling seasoned vegetable stock · Only drained softened bee hoon, excluding discarded soak and rinse water · Additional water, only if needed to finish softening the noodles · Additional salt, only if needed after tasting · Additional light soy sauce, only if needed after tasting

14. 14

    Step 14: Return the cooked carrot/cabbage mixture and the thoroughly cooked sprouts to the noodles. Toss until evenly mixed and everything is hot throughout.

    Uses Soft cooked seasoned noodles · Cooked carrot and cabbage mixture with its garlic and oil · Cooked sprouts with their garlic and oil

15. 15

    Step 15: Divide among eight servings. Garnish with the drained chopped spring onions, ready crispy shallots (½) and lifted fried mock-goose pieces; serve the ready pickled green chilli (½) alongside. Eat promptly after adding the sprouts.

    Uses Completed hot vegetable bee hoon · Only drained prepared spring onions, excluding rinse water · ½ bowl ready crispy shallots, for garnish · Only drained crisp mock-goose pieces, excluding unused frying oil · ½ bowl ready pickled green chilli, to serve alongside