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Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)

written by Marvellina Published: October 10, 2023
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The tender, flavorful noodles serve as the perfect backdrop for the salty punch of the salted fish (kiam hu). The addition of vegetables provides a satisfying crunch, while the umami-rich sauce ties all the components together.

Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)

When it comes to Southeast Asian cuisine, few dishes capture the essence of flavor, texture, and tradition quite like Fried Bee Hoon with Salted Fish. This dish marries simplicity with complexity, offering a delightful fusion of rice vermicelli, salted fish, and an array of complementary ingredients.

What is salted fish by the way?

The salted fish known as kiam hu, which takes center stage alongside the bee hoon, is a unique ingredient that adds depth and character to the dish. Salted fish is created through a preservation process involving salting and drying fish. This results in a firm, intensely flavored fish that imparts a delightful saltiness to the dish. Varieties of salted fish may differ, with some being more pungent and others milder, allowing chefs to tailor the flavor profile to their liking.

Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)

Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)

Prep Time 15 minutes mins
Cook Time 15 minutes mins
Soak dried fish 30 minutes mins
Total Time 1 hour hr
Servings 6 servings
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 250 g thin or medium dried rice noodles
  • 50 g salted fish see notes
  • 200 g pork tenderloin or use chicken thighs
  • 1 tsp oyster sauce
  • 1 tsp cornstarch
  • 4 Tbsp Cooking oil
  • 3 eggs beaten
  • 300 g cabbage

Aromatics:

  • 5 cloves garlic minced
  • 3 stalks green onion

Seasonings: (adjust to your preference, this is just an estimate)

  • 80 g water
  • 1 tsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • ¼ tsp ground white pepper

Instructions
 

  • Soak the rice noodles in water for about 20 minutes or until softened
  • Cut the pork or chicken into bite-size pieces. Combine with oyster sauce and corn starch and let them marinate for 15 minutes while you prepare other things
  • Remove salted fish from the oil. They come with bones too. Remove the bones and cut the meat part into small pieces. If you use the dried one, soak them in warm water for at least 30 minutes to get rid of excess saltiness, then cut into small pieces
  • Cut the green parts of the onion into 2-inch pieces and finely chop the white portion

Start cooking:

  • Preheat a large pan or wok with 1 Tbsp of oil over medium heat. Add the salted fish pieces and stir fry until fragrant, about 2-3 minutes. Remove the salted fish pieces. To the same oil, add the garlic and white part of the onion and stir fry for about one minute, add the meat and stir fry until they are cooked through, which shouldn't take long, about a minute or two. Remove the meat from the pan/wok
  • You don't need to clean the pan/wok as we want all those good flavor left behind. Add another 1 Tbsp of oil and let it heat up a bit. Pour in the beaten eggs and stir for a few seconds and then let them cook undisturbed for about 10 seconds then start scrambling them into smaller pieces. Remove them from the pan/wok
  • Add another 2 Tbsp of oil and let it heat up a bit again. Add the cabbage mix and stir fry for about a minute. Add the pre-soak rice noodles. If you have a tong or a pair of chopsticks, it's easier to move the noodles around with it, especially if you are newbie with stir-frying noodles. It helps to mix things up and to loosen up the noodles a bit.
  • Pour in the seasonings and use a tong or chopsticks to move things around again to make sure the noodles are mixed evenly with the seasonings. Let the noodles cooked and absorb the seasonings and liquid. The noodles should be soft but not mushy
  • Add the salted fish crumbles, eggs, and meat back into the work and stir to combine everything. Have a final taste and adjust seasonings as needed. Add the green part of the green onion and stir one last time to combine. The residual heat will soften the green onion.

To serve:

  • Serve while they are warm with some sambal if you like or with some chopped fresh red chilis

RECOMMEDED TOOLS

Wok

Marv’s Recipe Notes

I bought salted fish that comes in a jar and soaked in oil. If you bought dried salted fish, soak them in warm water for at least 30 minutes

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)
Serving Size
 
1 serving
Amount per Serving
Calories
357
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
116
mg
39
%
Sodium
 
1158
mg
50
%
Potassium
 
423
mg
12
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
241
IU
5
%
Vitamin C
 
21
mg
25
%
Calcium
 
67
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)

How to cook kiam hu bee hoon

1. Soak the rice noodles in water for about 20 minutes or until softened

2. Cut the pork or chicken into bite-size pieces. Combine with oyster sauce and cornstarch and let them marinate for 15 minutes while you prepare other things

3. Remove salted fish from the oil. They come with bones too. Remove the bones and cut the meat part into small pieces. If you use the dried ones, soak them in warm water for at least 30 minutes to get rid of excess saltiness, then cut them into small pieces

4. Cut the green parts and white parts of the onion into 2-inch pieces
5. Preheat a large pan or wok with 1 Tbsp of oil over medium heat. Add the salted fish pieces and stir fry until fragrant, about 2-3 minutes. Remove the salted fish pieces.

6. To the same oil, add the garlic and white part of the onion and stir fry for about one minute

7. Add the meat and stir fry until they are cooked through, which shouldn’t take long, about a minute or two. Remove the meat from the pan/wok

8. You don’t need to clean the pan/wok as we want all those good flavors left behind. Add another 1 Tbsp of oil and let it heat up a bit. Pour in the beaten eggs and stir for a few seconds and then let them cook undisturbed for about 10 seconds then start scrambling them into smaller pieces. Remove them from the pan/wok

9. Add another 2 Tbsp of oil and let it heat up a bit again. Add the cabbage mix and stir fry for about a minute. Add the pre-soak rice noodles. If you have a tong or a pair of chopsticks, it’s easier to move the noodles around with it, especially if you are a newbie with stir-frying noodles. It helps to mix things up and to loosen up the noodles a bit.

10. Add the pre-soak rice noodles. If you have a tong or a pair of chopsticks, it’s easier to move the noodles around with it, especially if you are a newbie with stir-frying noodles. It helps to mix things up and to loosen up the noodles a bit.

11. Pour in the seasonings and use a tong or chopsticks to move things around again to make sure the noodles are mixed evenly with the seasonings. Let the noodles cooked and absorb the seasonings and liquid. The noodles should be soft but not mushy

12. Add the salted fish crumbles, eggs, and meat back into the work and stir to combine everything. Have a final taste and adjust seasonings as needed.

13. Add the green part of the green onion and stir one last time to combine. The residual heat will soften the green onion

14. Serve while they are warm with some sambal if you like or with some chopped fresh red chilis and some limes would be awesome too!

Did you make this kiam hu bee hoon recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Fried Rice Vermicelli Noodles with Salted Fish (Kiam Hu Bee Hoon)
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Chinese Steamed Pork Patty with Preserved Turnip (肉饼)
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