Uploaded March 2017 | Updated September 2026, 2 weeks ago
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)
Ingredients
225 grams (about 1/2 lb) Frozen Clams W/Juice, thawed
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
1/4 Cup of Chicken Stock, if necessary
2 Tbsp Shaoxing Wine, optional
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
Full Recipe: seasaltwithfood.com/2017/03/fried-lala-bee-hoon-fried-rice.html
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)
Ingredients
225 grams (about 1/2 lb) Frozen Clams W/Juice, thawed
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
1/4 Cup of Chicken Stock, if necessary
2 Tbsp Shaoxing Wine, optional
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
Full Recipe: seasaltwithfood.com/2017/03/fried-lala-bee-hoon-fried-rice.html
