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Fried LaLa Bee Hoon (Fried Rice Vermicelli With Clams)

This is one of my favorite stir-fry rice vermicelli with clams or known as Fried LaLa Bee Hoon in Hokkien dialect. It's a popular dish in Malaysia, and yet it's so easy to make it at home. Here, I have used frozen clams, but you can always opt for fresh clams, if available.

Fried LaLa Bee Hoon (Mee Hoon) (Fried Rice Vermicelli With Clams)


225 grams (about 1/2 lb) Frozen Clams W/Juice
200 grams Rice Vermicelli, soak according to manufacture’s instructions and drain well
200 grams Bean Sprouts, washed and drained
200 grams (4 to 5 pieces) Napa Cabbage, sliced
4 Tbsp Peanut or Vegetable Oil
3 Large Eggs
1/2 Yellow Onion, halved & sliced
3 Cloves of Garlic, peeled and coarsely chopped
1 tsp Chopped Ginger
1/2 Cup of Chicken Stock
2 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
2 to 3 Tbsp Dark Soy Sauce, preferably Dark Caramel
Sea Salt, to taste
Some Ground White Pepper, to taste


Heat peanut oil a large wok over medium high heat. Add ginger and garlic until stir-fry until golden in color. Turn the heat to high and mix in the eggs. Cook until the eggs are set.

Then add yellow onion and give it a quick stir. Mix in the cabbage, rice vermicelli, clam juice, light soy sauce, and dark soy sauce. Mix until well combine and season with salt and pepper. 
Use a tong and spatula to mix the rice vermicelli into the sauce. When the sauce is almost dry, mix in the bean sprouts and clams. Continue to stir-fry until all the ingredients are well mix and the bean sprouts are just cooked, and adjust the seasoning with sea salt. Serve warm.

Note: Fresh Clams, 1 Kg (Steamed and remove the meat and strain the liquid)


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