Bee hoon (Rice noodles) - Singapore-Indian fusion

Bee hoon is synonymous with Singapore food courts. Of course, they coat it with soy sauce. Now, that's not something commonly found in Indian kitchens. But I love their fried onions on top. Hmmm...Here's what I did...  I bought a packet of Bee hoon from NTUC and it was sitting on the shelf for a month, until one day, when I was inspired to finally make Beehoon, this way!

Bee hoon closely resembles our Instant Rice Sevai, although it is longer and curlier.

What I Used -

Bee hoon - 1 packet (~200 grams)
Oil - 2 tsp
Black mustard seeds - 3/4 tsp
Urad dal - 1 tsp
Channa Dal - 1 tsp
Green chillies - 3 (slit)
Onions - 2
Tomatoes- 3

Turmeric powder - 1/2 tsp
Kitchen King - 1 tsp
Salt ~ 1 tsp (to taste)

To garnish -

Fried Onions
Fresh Coriander

How I Made This -

Cook Beehoon in salted boiling water according to packet instructions. Drain and keep aside.

Take a pan/kadai/wok, heat 2 tsp of oil and pop mustard seeds followed by urad dal and channa dal and fry in medium flame till they turn reddish-brown. Awww...the cruncy channa dal!

Slit green chillies and add chopped onions.

Add chopped tomatoes to this.

 

Add cooked beehoon and gently mix with the ingredients in the kadai.

Add turmeric, Kitchen King and adjust salt.

Finally add fried onions and garnish with coriander leaves.

This is my customized beehoon :)

A sumptuous one-pot meal indeed!  Feel free to add grated carrots, ghee-roasted cashews and more! :)