Channel: Flavours Of Asia

Category: Howto & Style

Description: It's been a while hasn't it? I hope everyone's doing well! I was craving some Sang Har Mee but my daughter is currently trying to cut out gluten from her diet so I thought of this creative alternative! Instead of deep-fried noodles, it's pan-fried rice vermicelli! The trick is to not put too much oil in when frying the vermicelli (otherwise, you'll end up with hard clumps of vermicelli!) You need a bit of patience but it's well worth it! I hope you can try it out! :) Chili Sauce 8 Thai Bird's Eye Chilies 2 Cloves Garlic 2 Tbsp Coriander Leaves 2 to 3 tsp Cane Sugar, adjust accordingly A big pinch of Sea Salt 1 to 1 1/2 Tbsp Fish Sauce 1 to 1 1/2 Tbsp Lime Juice Sang Har Bee Hoon 200 grams Soaked & Drained Bee Hoon (Rice Vermicelli), about 100 grams Dried Rice Vermicelli 2 Sang Har (River Prawns), halved A Handful of Choy Sum/Mustard Green 6 Slices of Ginger 2 Cloves of Garlic, chopped 3 Scallions, about 3/4" length 1 1/2 Tbsp Peanut Oil 2 to 3 tsp Light Soy Sauce 2 tsp Sesame Oil 2 to 3 tsp Shaoxing Wine Sea Salt, to taste Ground White Pepper, to taste 2 to 2 1/2 Cups Chicken/Pork, or Prawn Shells Stock 2 Small Eggs, or 1 Extra Large Egg 1 to 2 tsp Corn Starch Solution, adjust accordingly