It's been a while hasn't it? I hope everyone's doing well! I was craving some Sang Har Mee but my daughter is currently trying to cut out gluten from her diet so I thought of this creative alternative! Instead of deep-fried noodles, it's pan-fried rice vermicelli! The trick is to not put too much oil in when frying the vermicelli (otherwise, you'll end up with hard clumps of vermicelli!) You need a bit of patience but it's well worth it! I hope you can try it out! :)
Chili Sauce
8 Thai Bird's Eye Chilies
2 Cloves Garlic
2 Tbsp Coriander Leaves
2 to 3 tsp Cane Sugar, adjust accordingly
A big pinch of Sea Salt
1 to 1 1/2 Tbsp Fish Sauce
1 to 1 1/2 Tbsp Lime Juice
Sang Har Bee Hoon
200 grams Soaked & Drained Bee Hoon (Rice Vermicelli), about 100 grams Dried Rice Vermicelli
2 Sang Har (River Prawns), halved
A Handful of Choy Sum/Mustard Green
6 Slices of Ginger
2 Cloves of Garlic, chopped
3 Scallions, about 3/4" length
1 1/2 Tbsp Peanut Oil
2 to 3 tsp Light Soy Sauce
2 tsp Sesame Oil
2 to 3 tsp Shaoxing Wine
Sea Salt, to taste
Ground White Pepper, to taste
2 to 2 1/2 Cups Chicken/Pork, or Prawn Shells Stock
2 Small Eggs, or 1 Extra Large Egg
1 to 2 tsp Corn Starch Solution, adjust accordingly