A super easy one-pan stir-fried noodles perfect for any day of the week, pot lucks, or any gathering to feed the crowd. Don't let the pale white color fools you. White bee hoon is anything but pale!
You will get a large amount with this recipe. If you are new to stir-frying noodles, I suggest half the recipe. It's easier to manage when you stir-fry a smaller portion. This is something to keep in mind
Things to prepare before cooking:
Marinate the shrimp and set aside while you prepare other things
Update: If you are using very thin rice noodles like mine, do not soak them in water as we will braise them in a stock later. If you use thick rice noodles, soak for 5-10 minutes just until they are soft
Soak the dried bean curd slices (if using) in hot water until soft. Separate the white and green part of the green onion. Cut into about 3-inch pieces
Mix all ingredients for seasonings together and set aside
Cooking:
Preheat a large wok or skillet over high heat. Add 1 Tbsp of cooking oil. Add the shrimp and stir fry until they turn pink and cooked through. Dish out and set aside
Bring the wok or skillet back to hot. Add the rest of the cooking oil. Add garlic and white part of scallions and stir fry until aromatic, about 1 minute
Add carrots and cabbage (if using0 and stir fry for about 3 minutes.
Add bean curd sticks (if using)
Pour about 1/4 cup of chicken stock
Cover with a lid and cook for the next 2 minutes or until cabbage is soft
Uncover the lid and add noodles and seasonings. Add 2 cups of the chicken stock. Stir to mix everything. Bring to a simmer and cover with a lid to let the noodles absorb the stock and almost dry up
Add the shrimp back. Have a final taste and add more soy sauce to your taste if needed
Scatter in the green part of green onion and stir to mix everything. Turn off the heat. The residual heat will continue to soften the green onion
Serve immediately with pickled green chili or your favorite sambal chili