Fried Bee Hoon (Singapore Noodles)
- 4 ounces green Thai bird chilies, seeds removed, sliced
- 2 cups boiling water
- 1/2 cup rice wine vinegar
- 1 teaspoon plus 2 tablespoons soy sauce, divided
- 1/2 teaspoon sugar
- Kosher salt
- 6 tablespoons vegetable oil, divided
- 4 medium shallots, peeled and finely sclied (about 1 cup)
- 4 medium cloves garlic, sliced thinly
- 3 ounces shitake mushrooms, sliced (about 1 cup)
- 4 ounces baby bok choy leaves (about 1 1/2 cups)
- 8 ounces medium shrimp, peeled
- 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
- 1/8 teaspoon white pepper
- 1 cup bean sprouts
- Produce
- Baby bok choy, leaves (4 ounces)
- Bean sprouts (1 cup)
- Garlic (4 medium cloves)
- Shallots, medium (4)
- Shitake mushrooms (3 ounces)
- Thai bird chilies, green (4 ounces)
- Seafood
- Shrimp, medium (8 ounces)
- Condiments
- Rice wine vinegar (1/2 cup)
- Soy sauce (7 teaspoon)
- Cooking & Baking
- Kosher salt (1)
- Sugar (1/2 teaspoon)
- Vegetable oil (6 tablespoons)
- White pepper (1/8 teaspoon)
- Pasta & Grains
- Rice vermicelli, dried (5 ounces)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
32.1Rating
1-100
1-100
19Tweets
5Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 3, 2013 (1 month ago).
91 people saved this recipe.
