Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Mee Hoon)
Course: Entree
Cuisine: Chinese
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 2-3 servings
Calories: 1141kcal
Author: Marvellina
Crispy fried rice noodles are smothered in umami and silky egg gravy is popular Cantonese sytle fried rice noodle sticks (bee hoon/mee hoon). It is also known as Bihun KungFu in Indonesia.
Heat up about 1 inch of oil. When you put a skewer into the oil, you'll see bubbles around it, the oil is ready. Fry the dried bee hoon until crispy. Remove from the oil to an absorbent paper towel
Prepare the gravy:
Preheat a large skillet or a wok. Add 1 Tbsp of cooking oil. Saute garlic and ginger for about 1 minute. Add the chicken broth and seasonings. Bring to a boil and then add carrot slices. Bring back to a boil and then cover and lower down the heat to let it simmer for about 3 minutes
Uncover the lid and add the protein you are using and the yu choy or veggies of your choice. Bring it back to a boil. Mix cornstarch with water and then gradually add into the gravy and keep stirring until the gravy is thicken
Gradually add in the beaten egg and keep stirring for about 30 seconds and turn off the heat. You don't want to overcook the eggs. Have a final taste and adjust seasoning as needed
To serve:
Pour the gravy over the fried bee hoon and serve immediately