This Fried Beehoon with Shrimps and Fish Cakes makes a quick, easy, and satisfying lunch. Less than 30 minutes to prepare.
It was a rainy weekend here in Minnesota with heavy down pour from Friday through Sunday. The deluge made staying home and indoors the obvious choice. We lazed around, ate, and worked on our hobbies. The lawn was well watered and the grass probably grew several inches but it will have to left alone for now.
Fried Rice Noodles for Lunch
As we did not feel like going out, I made something really simple for lunch on Saturday. Fried rice noodles is a family favorite which I have not cooked in a while. There is no fixed rule as to what can be included with the noodles and so I added whatever I had on hand. We all cleaned our plates in no time at all and wished there was more of this Fried Beehoon with Shrimps and Fish Cakes. Next time I will have to cook a little extra so that we can have second helpings.
Fish Sauce
Fish sauce, though very commonly used in Vietnamese and Thai cuisines, is not as prevalent in Chinese cuisine. It is seldom, if ever, used in Cantonese cuisine. I think it is mainly used by the Min Nan Chinese comprising mainly of the Hokkien (Fujian) and Teochew dialects. Again this can also be regional as I noticed that in Malaysia, the northern Hokkiens in Penang and Kedah use fish sauce while those in the central and southern regions not as much. My mom does not use fish sauce at all in her cooking. Hence, fish sauce is a relative new ingredient to me. While it is said to impart an umami flavor to food, it is definitely an acquired taste.
There are many grades of fish sauce available and because I use it sparingly, I try to buy the best grade I can find. According to my Vietnamese friend, the highest grade fish sauce should have the word “nhi” on the label. She recommendeds the Phu Quoc or Three Crabs brand. She personally prefers Phu Quoc. I have tried both and I like the Phu Quoc better too.
Tools Used in Making This Fried Beehoon with Shrimp and Fish Cakes
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T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille
Cuisipro Stainless Steel Measuring Cup and Spoon Set
INGREDIENTS
- 8 oz beehoon (dried rice noodles) (225g)
- 3 tbsp vegetable oil
- 2 cloves garlic (minced)
- 8 oz shrimp (shelled and deveined) (225g)
- 6 oz fish cakes or chicken breast, sliced (170g)
- 12 oz xiao bai cai (baby bok choy) (340g)
- ¼ cup soy sauce (60ml)
- ¼ cup water (60ml)
- 2 tbsp fish sauce
INSTRUCTIONS
- Soak beehoon for 30 minutes. Drain.
- Heat oil in pan. Sauté garlic until fragrant, about 1 to 2 minutes. Add shrimp and fish cakes. Cook until shrimp turn pink and curl, about 2 minutes.
- Add noodles, xiao bai chai, soy sauce, water, and fish sauce. Stir to get everything well mixed and until beehoon and xiao bai cai are cooked, about 5 minutes or so.
- Remove and divide into 4 individual plates. Serve immediately.
NUTRITION
Enjoy…..and have a wonderful day! 😎
Hi Biren! Look at the smoke coming out from the wok! I love beehoon (I didn’t know this is how you spell it) and your version of shrimp and fish cakes sound really nice. Japanese don’t use fish sauce but since I came to the US and eat more Vietnamese and Thai food, I got very addicted to that taste. Your seasoning is easy to remember (garlic, soy sauce, and fish sauce), and I must try this one! It sounds nice that your family worked on their hobbies… My kids are still small that they won’t let us do any hobby.. LOL.
Fish sauce is definitely an acquired taste. I like it in hot foods, not so much in cold dips and sauces. It takes me a long time to finish a bottle of fish sauce.
It is difficult to work on hobbies when you have little kids. They need a lot of attention. 🙂 You will have more time for hobbies when they are a little older.
Ooooo, that looks like dinner tonight! All I need is bok choy.
Sounds like a terrific meal, I love all the components here.
I have only cooked with fish sauce once, but I hope to do more Asian cooking at some point and get more use for it. Thanks for the great tips on fish sauce, and I’m glad your family enjoyed this dish.
I think fish sauce is best used sparingly so that it does not over power the entire dish. The food should alos be served warm.
This is my kind of dish – LOVE fish cakes…and shrimp…
My daughter is hooked on fried rice noodles, I like that you can add what you have to it. It is good to know about fish sauce. I have tried it before, but I like to know what brand others like. I have to get my family used to it. I do use oyster sauce when it calls for fish sauce for now….but I will looks for this brand of fish sauce. One of our Oriental market’s owners are Vietnamese, so we can find a lot of Vietnamese products it that store.
I have cut down drastically on the use of sauces in my cooking except for soy sauce and some Worcestershire sauce. I use the rest of the sauces very sparingly.
If you can’t find this brand, try the Three Crabs brand. They both have a nice, light color, and the taste is not as strong.
I love fried rice noodles, but I have never tried cooking with them before. This dish looks so yummy Biren! I need to add this to my list to try soon.
You will have to give it a try. It is not difficult and I am sure you will do just fine. 🙂
flavourful delicious combination Biren this looks fabulous
great noodle dish sorry about the rain but your garden will look fab
The grass is really green and it should be sunny the next few days…phew!
Biren, Your fried bee hoon looks so delicious makes me want to cook some right now especially with lots of prawns in it. 🙂
Your beehoon looks yummy! I love beehoon! Have you noticed that in M’sia, most ladies prefer beehoon and the men loves noodles? 🙂
I like beehoon too. Come to think of it, you may be right about women preferring beehoon and men liking those yellow noodles. 🙂
Hi Biren, just wanted to visit and tell you that I love your recipes, you are amazing and this dish is no exception;-)
Aww…Patty, you are just the sweetest! I love your recipes too. 🙂
This is simple in making, and simplY delicious in taste!:) Good ol’ fried beehoon, and I loved that you used shrimps and fish cakes…yummy!!:D
What a great way to spend a rainy day. It has been extraordinarily dry here in London and I’m wishing for some rain. I can smell your beehon from here, Biren. Food like this is the very essence of homecooking: quick and simple but extremely tasty.
Hee heee…yes. I think I can eat this for breakfast! I have not used fish sauce in my cooking before cos I never really stock this seasoning in my pantry. For me, just a little soy sauce and lots of white pepper for my fried bee hoon. Sometimes, curry powder and spices to do Indian-style.
I have not had those beehoon rice sticks in years, must try them in this wonderful recipe. The fish cakes look awesome 🙂
That sounds wonderful..so full of flavors..yumm!!
Biren, your fried beehoon looks wonderful and delicious. Love that you used shrimp and fish cakes, two of my favorites when I eat noodles. My Mom and I use fish sauce in a lot of our cooking. It definitely is an acquired taste (and smell teehee). I use the 3 crabs brand, but have not seen the Phu Quoc brand. I’ll have to keep an eye out and give that a try next time. Thanks for the recommendation.
I am surprised that you have not seen the Phu Quoc brand in Canada as it is quite easily available here. As I understand it, Phu Quoc is an island off Vietnam and their fish sauce is outstanding. However these are actually made in Thailand. They are pretty good though. 🙂
Biren, I haven’t had beehoon for a while, and looking at yours I just feel that I have to make some tonight. Yours look delicious with the shrimps and fish cake and extra flavor with the fish sauce. Have a wonderful week 🙂
Oh, that would be one great dinner!! I need to find me some fish sauce, first. 🙂
It’s been raining here for a couple weeks straight…and I can definitely see how this would be the perfect comforting meal! Love the flavors in this dish, Biren!
I love having this with sambal belachan! ha… Have a great day, Biren.
Cheers, Kristy
Sambal belacan sounds like a great idea! 🙂
Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Have a great day….Sonia !!!
Surprisingly, I don’t mind fish sauce (I’m not an anchovy or sardine fan) and have used it in recipes without any family complaint. I will, however, be seeking out the brand you mention. Thanks for letting me know about that.
Your dish is fantastic. I love the fact that you just threw this together yet it’s so gorgeous.
This is my old time favourite. Love beehoon in whatever way it’s prepared!
Love fried bee hoon too, so simple and satisfying. I have to out for the brand of fish sauce! I tend to us the one with a picture of a squid.
Beehon is “bihon” to Filipinos. It’s one of my family’s favorite noodles! Just the other day, I cooked it too! Really tasty with whatever ingredients you want to add on it!
What a pretty dish, I love the bowl and fish sauce always make things taste so much better. In china we call beehon ‘fen si’ (I think..) apparently it’s called vermicelli but it’s not the same as the italian thing, it’s much nicer!