📝 About This Recipe
Hailing from the Putian region of Fujian, this iconic dish is celebrated for its incredibly fine, translucent rice needles that absorb a rich, umami-laden seafood broth. Unlike typical greasy stir-fries, Xing Hua Bee Hoon is prized for its 'dry-fluffy' texture, achieved by simmering the noodles until the liquid is completely absorbed rather than just tossing them. It is a harmonious medley of land and sea, featuring crunchy seaweed, toasted peanuts, and succulent clams that represent the coastal heritage of the Min people.
🥗 Ingredients
The Noodles
- 250 grams Xing Hua Rice Vermicelli (Look for the extra-fine variety, often sun-dried)
Proteins and Aromatics
- 100 grams Pork Belly (thinly sliced into matchsticks)
- 100 grams Small Shrimp (peeled and deveined)
- 200 grams Fresh Clams or Lala (scrubbed clean)
- 3-4 pieces Dried Scallops (soaked in warm water and shredded)
- 3 pieces Dried Shiitake Mushrooms (soaked and thinly sliced)
- 1/2 Red Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (julienned)
Vegetables and Broth
- 150 grams Bok Choy or Choy Sum (cut into 2-inch lengths)
- 500 ml Chicken Stock (high quality or homemade)
- 1.5 tablespoons Light Soy Sauce
- 1 teaspoon Fish Sauce (for extra depth)
- 1/2 teaspoon White Pepper (ground)
The Signature Garnishes
- 1/4 cup Roasted Peanuts (skin-on preferred)
- 1 small disk Putian Specialty Seaweed (fried until crispy)
- 2 stalks Spring Onions (chopped)
👨🍳 Instructions
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1
Briefly rinse the fine rice noodles under cold water to remove excess starch. Do not soak them; they should remain stiff at this stage. Set aside to drain.
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2
Heat a small amount of oil in a wok over medium heat. Fry the seaweed for 30 seconds until it expands and turns dark green/crispy. Remove and drain on paper towels. In the same oil, toast the peanuts until fragrant, then set aside.
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3
Increase heat to medium-high. Add the pork belly slices to the wok and stir-fry until the fat renders and the edges turn golden brown.
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4
Add the sliced red onions, garlic, ginger, and mushrooms. Sauté for 2 minutes until the aromatics are soft and highly fragrant.
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5
Toss in the shredded dried scallops and shrimp. Stir-fry for another minute until the shrimp just turn pink.
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6
Pour in the chicken stock and bring to a rolling boil. Add the clams, soy sauce, fish sauce, and white pepper. Cover with a lid for 2 minutes until the clams open.
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7
Add the bok choy or choy sum to the boiling broth. Stir briefly to wilt the greens.
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8
Gently spread the rice noodles over the liquid. Do not stir immediately. Cover the wok and let the noodles steam in the broth for about 2-3 minutes over medium heat.
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9
Remove the lid. Using two spatulas or long chopsticks, use a lifting and tossing motion to incorporate the noodles with the ingredients as the liquid reduces.
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10
Continue tossing over medium-high heat until the noodles have absorbed every drop of the flavorful broth. The noodles should be dry, fluffy, and separate easily.
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11
Perform a final taste test. If needed, add a touch more white pepper or a splash of light soy sauce.
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12
Transfer to a large serving platter. Top generously with the crispy fried seaweed, toasted peanuts, and chopped spring onions before serving immediately.
💡 Chef's Tips
Use the thinnest rice vermicelli you can find; the 'Xing Hua' variety is unique because it doesn't break easily despite its fineness. Avoid soaking the noodles beforehand; they are designed to cook by absorbing the flavorful broth directly. The 'dry-fry' finish is crucial—if the noodles are soggy, keep tossing over heat until the moisture evaporates. If you can't find Putian seaweed, Japanese Nori strips fried briefly can serve as a substitute, though the texture differs. Always discard any clams that do not open during the boiling process.
🍽️ Serving Suggestions
Serve with a side of Putian-style chili sauce (vinegar-based) for a bright acidic contrast. Pair with a hot bowl of seaweed and tofu soup to complement the coastal flavors. A chilled glass of Tieguanyin oolong tea cleanses the palate perfectly between bites. Serve alongside 'Bian Rou' (Fujianese wonton soup) for a complete traditional Min meal.