Walla! Don't you seriously think this version, my version of Vegetarian Fried Bee Hoon is a revelation of red hue and a huge package to how a Chinese style fried bee hoon should potentially be? I don't know about you, I personally think this Vegetarian Fried Mee Hoon is an impact. Impact to my cooking invention and impact to utilising the quintessential and customary Chinese ingredients. Shouldn't I then be proud? Invention from nava-k's kitchen, of course we have already tried, tested and devoured into, furthermore, Vegetarian Fried Bee Hoon is now listed amongst the rest of the vegetarian noodle dishes I have already showcased to you (Mee Rebus Vegetarian, Chinese Vegetarian Noodle Soup, Mee Rojak Vegetarian & Curry Mee Vegetarian). Vegetarian Fried Bee Hoon - black bean paste, mushroom, cabbage, dried chilli paste, garlic and spring onion. In case you feel its a bit too much to handle, your other option can be the other Vegetarian Mee Hoon. Bye foodies, see you next time!
4 shiitake (Chinese black) mushroom - soak in hot water to soften and slice into long pieces.
1/2 (about 250g) cabbage - shred/slice
7 garlic - chopped
2 tbsp fermented black bean paste (tauchu)
1 tbsp blended/grounded dried red chilies
2 stalks spring onion - cut into 1 inch length
4-5 tbsp oil
Salt for taste
Heat oil in a large wok and when heated, add garlic and blended/grounded chilies.
Fry until oil splits.
Add fermented bean paste/taucu and mushroom.
Stir, add mee hoon and season with salt (use sparingly as bean paste is already salty)
Fry and stir to combine all ingredients together.
(Note - sprinkle some water if needed to soften mee hoon)
Off the heat and stir in cabbage and spring onion.