My visit to Putien on Thursday saw me visiting its central kitchen to witness how their tofu was freshly made. But one of the biggest highlights of the day was trying out the traditional Soya Bean Milk Bee Hoon currently available for a limited time at its flagship restaurant along Kitchener road. Inspired so, I bought home two packs of Putien’s unique fine vermicelli to recreate the entire experience. The key thing about this dish is the bee hoon cooked together with soya milk for a sweeter nuttier flavour. Didn’t have some fried peanuts or seaweek but hey I’ve substituted it with pan toasted taupok! Here’s my recipe recreation with a little spice on my own.
Recipe : Soya Bean Milk Bee Hoon
- 1 block of Putien’s fine dried vermicelli/bee hoon
- 1/2 cup of unsweetened soya bean milk
- 2 tablespoons oil
- 1 egg, beaten
- 4 cloves garlic, sliced finely
- 1 taupok, sliced finely and toasted
- 1 chilli padi, chopped
- 1 tablespoon light sauce
- 1 dried scallop, sliced finely
- Salt to taste
- Heat oil in pan
- Stir fry garlic slices, set aside.
- In the same pan, pour in beaten egg and cook it into an omellete. Use the spatula to coarsely chop up the egg.
- At the side of the pan, add in the scallops and chilli padi. Stir fry for a minute.
- Pour in soya bean milk.
- Quickly add in the vermicelli.
- Flip the noodles around briskly and allow to simmer till the bee hoon absorb the milk.
- Add in sauce and salt to taste.
- Garnish with taupok.
- Serves 2