Or should I call it Japchae-style seafood noodles? I drew inspiration from Japchae (a Korean stir-fry dish of sweet potato noodles or ‘dangmyeon’ and vegetables) and combined it with rice vermicelli (‘bee hoon’) to create this wet seafood bee hoon. It’s my rendition of the famous Sembawang white bee hoon with a Korean touch 😉 I loved the combination of both noodles that somewhat gave a springy chew and the gravy was just infused with the natural sweetness of fresh seafood. Who cares if the noodles look like a lump of mess? Just dig in! 🙂
Seafood Bee Hoon Recipe
Ingredients (serves 2)
100g bee hoon, soaked in water for half hour
60g Korean sweet potato noodles, soaked in water for half hour
1 squid approx. 100g, sliced into rings
4 scallops
6 prawns, shelled
250g beansprouts
1 carrot, peeled & sliced
1 red onion, peeled & cut into slivers
3 slices ginger
2 cloves garlic, finely chopped
corn starch solution (1 tbsp corn flour mixed with 2 tbsp water)
2 tsp vegetable oil
coriander leaves as garnish
Sauce: (combine in bowl)
2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp chicken powder
1/2 tsp sesame oil
dash of white pepper
700ml water
Instructions
1. Heat oil in pan and saute ginger, garlic and onions till fragrant.
2. Add beansprouts & carrots and briefly stir fry for 30 seconds.
3. Add sauce and bring to a boil.
4. Add bee hoon & sweet potato noodles and allow to simmer for about 10 minutes.
5. Add the squids, scallops and prawns and cook till they turn opaque. Thicken with corn starch solution.
6. Garnish with coriander leaves and serve.
