40min 4 ppl
Fried Bee Hoon
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
504 kcalper person
Protein 26g
Carbs 55g
Fats 20g
About this dish
A Teochew-style fried bee hoon: rice vermicelli wok-fried with char siew, fish cake, egg and beansprouts in a light soy seasoning until each strand turns a pale golden brown.
Allergy Info
Gluten, Eggs, Soya, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Beansprouts150 g
- Chinese Chiveschopped20 g
- Garlic clovesminced3
Meat & Poultry
- Char Siewsliced150 g
Fish & Seafood
- Fish cakessliced80 g
Dairy & Eggs
- Eggs2
Tins & Jars
- Chicken stock150 ml
Dried Goods
- Rice vermicellisoaked until pliable350 g
Oils & Condiments
- Light soy sauce30 ml
- Dark soy sauce15 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain well.
Approx. 6 minutes
2
Slice the char siew and fish cakes.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
4
Push aside, crack in the eggs and scramble briefly.
Approx. 4 minutes
5
Add the char siew and fish cakes and stir-fry for 2 minutes to heat through.
Approx. 2 minutes
6
Add the drained noodles, light soy sauce, dark soy sauce and chicken stock, and toss over high heat for 5 minutes until the liquid is absorbed.
Approx. 5 minutes
7
Add the beansprouts and chives and toss for 2 minutes until just wilted.
Approx. 2 minutes
