A recipe by the University of Bath Islamic Society 25/26 🌶️

"Fried Bee Hoon is a classic dish that brings me lots of comfort — a dish that instantly reminds me of home. Widely available in Malaysia, it’s a dish that you can eat at any time in the day. Easy to dress up or dress down, it’s the quintessential quick dish. Whenever I’m homesick, it’s my go to because it reminds me of weekend mornings, having breakfast with my family." The Vice Chair of Sisters in the University of Bath Islamic Society 25/26. 

Prep time: 30 minutes

Cooking time: 35 minutes

Serves 4

Ingredients

• 300g dried vermicelli noodles
• 200g tofu
• 1 medium onion
• Carrots
• Mushrooms
• Cabbage
• Taucu (bean paste)
• Vegetable oil
• Spices: garlic, chilli, soy sauce, pepper

Method

1. Soak the noodles in room temperature water.
2. Cut up the tofu into 1-inch long pieces and pat dry. Heat oil in a deep frying pan and fry the tofu until golden. 
3. Blend onion, garlic and chilli into a paste. Using the same pan, fry until fragrant. 
4. Add Taucu, carrots, mushrooms, cabbage and fry until cooked. 
5. Drain the noodles and add to the pan. Mix well, coating the noodles in the spice mixture. 
6. Adjust saltiness with soy sauce if needed. 

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