46min 4 ppl
Satay Bee Hoon
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
522 kcalper person
Protein 32g
Carbs 40g
Fats 26g
About this dish
Singapore's satay bee hoon: rice vermicelli piled with tender pork, squid and tofu puffs and drenched in a warm, generous ladle of rich peanut satay sauce.
Allergy Info
Soya, Peanuts, Molluscs
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Satay Peanut Sauce250 gstart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- Beansprouts100 g
- Cucumbersliced1
Meat & Poultry
- Pork lointhinly sliced200 g
Fish & Seafood
- Squidcleaned and sliced150 g
Plant Proteins
- Fried tofu puffshalved100 g
Tins & Jars
- Satay Peanut Sauceready-made250 g
Dried Goods
- Rice vermicellisoaked until pliable300 g
Oils & Condiments
- Vegetable Oil20 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain.
Approx. 6 minutes
2
Slice the pork thinly and clean and slice the squid.
Approx. 8 minutes
3
Blanch the noodles and beansprouts briefly in boiling water, then drain and divide between bowls.
Approx. 6 minutes
4
Heat the vegetable oil in a wok and stir-fry the pork for 4 minutes until cooked through.
Approx. 4 minutes
5
Insert a meat thermometer into a slice of pork; it must read at least 63 degrees Celsius before continuing.
Approx. 3 minutes
6
Add the squid and stir-fry for 2 minutes until opaque and just curled.
Approx. 2 minutes
7
Warm the satay peanut sauce gently in a small saucepan, loosening with a splash of water if needed.
Approx. 5 minutes
8
Spoon the warm satay sauce generously over the noodles and top with the cooked pork, squid, tofu puffs and sliced cucumber.
Approx. 6 minutes
