Thursday, 19 April 2012



Heng hwa noodles (clams bee hoon)


  • 600 g dried bee hoon (rice vermicelli)
  • 300 g clams (la la), scrubbed well or 200g shelled clams
  • 1Tbsp chopped garlic
  • 400 g Chinese cabbage, shredded, flowering mustard leaves,torn into pieces
  • 1cup chicken/vegetable stock or water
  • 1/2 tsp salt
  • 1Tbsp light soya sauce
  • 1Tbsp rice wine
  • White pepper to taste
  • 1/2 cup roasted peanuts
  • 1 cup dried and shredded nori seaweed, fried crisp


    1. Soak dried beehoon in cold water till it just softens, about 15 minutes. Remove and drain immediately. Leave aside.
    2. Scrub the clams well and soak in salted water to rid them of sand and grit.
      Heat 1Tbsp. vegetable oil in a wok and fry seaweed till crisp. It takes just minutes. Remove and drain on kitchen paper.
    3. Brown garlic in remaining oil. Add clams and cabbage. 
    4. Add rice wine and season with soya sauce and salt to taste.
    5. Pour over stock or water, bring to the boil and cover for a few minutes to allow the clams to steam.
    6. When clams have opened, add the beehoon. (Throw out the unopened ones.)  Toss over high heat. Add white pepper to taste.
    7. Serve immediately, garnished with seaweed and peanuts.

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