Healthy Mushy Sweet Potato Bee Hoon (Rice Noodle)

I like sweet potatoes. It is not surprising if you kind me eating sweet potato porridge, sweet potato rice, or mushy sweet potato bee hoon. Hubby is not a big fan of bee hoon but he don't mind eating version- especially when there is curry. He likes to drench his noodle with chicken curry gravy.

Serves 3
3 shallots, sliced
3 garlic cloves, minced
2 orange flesh sweet potatoes, skinned and julienne (about 400g)
160 g bee hoon, soaked (do not blanch in hot water)
1.5 cup chicken stock
Soya sauce (to taste)
White pepper (to taste)
  1. Saute garlic and shallots till brown. Add in sweet potatoes and chicken stock. Cover the pan with lid. Cook till sweet potatoes soft. Mash the sweet potatoes with spatula.
  2. Add bee hoon. Do add more water if the paste are too dry. I normally add about 0.5 or 1 cup of water. Cover the pan with lid again for 1 or 2 minute. Toss the  bee hoon with chopstick. Make sure every strand of bee hoon is coated with sweet potatoes. 
  3. Season with soya sauce and white pepper. Dish out. Serve with chicken curry and bull's eye egg.

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