Singapore Fried Bee Hoon

Singapore Fried Bee Hoon

The best Singapore Bee Hoon we’ve had was at a roadside hawker restaurant in Langkawi, Malaysia. The dish was full of fresh prawns and yummy fried pork or “char siu”. In this recipe, I recreate the mildly spicy dish with fried prawns, pork and eggs.

Ingredients

  • 15 prawns shelled and deveined
  • 150g of lean pork thinly sliced
  • 2 eggs beaten, fried and cut into small strips
  • 400g of chinese rice noodles
  • 2 small bell peppers jullianed
  • 1 green chilli thinly sliced
  • 1 large onion sliced
  • 3 spring onions cut into 1 inch pieces (finely chop the white root part)
  • 1 inch piece of ginger minced
  • 4 cloves of garlic minced
  • 3 tablespoons of white wine
  • 3 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of sugar
  • 1 teaspoon of black pepper powder
  • 1 teaspoon of curry powder (store bought or recepie found here)
  • 5 tablespoons of vegetable oil

Method

  1. Marinade the prawns and pork separately in 1 tablespoon of soy sauce and 1/2 teaspoon of black pepper powder.
  2. Add a tablespoon of vegetable oil into a wok and fry the prawns on both sides until golden brown. Set the prawns aside.
  3. Add another tablespoon of oil to the wok and fry the pork until crispy. Set the pork aside.
  4. Add the noodles into a large pot and pour boiling water until the noodles are soaked. Let the noodles cook in the water for about 20 minutes (off the heat). Strain the noodles and set aside.
  5. Add 2 tablespoons of vegetable oil into the wok. Fry the ginger and garlic until fragrant.
  6. Add the onions, chillies, bell pepper and str-fry for 2-3 minutes until the onions are golden. Remove from the wok and set aside.
  7. Mix the remaining soy sauce, oyster sauce, white wine, sugar, black pepper powder and curry powder in a cup to make the sauce.
  8. Add the remaining tablespoon of oil to the wok. Add the noodles stir-fry until the noodles is coated with the oil.
  9. Add the prawns, pork, eggs, vegetables and the sauce onto the noodles. Stir-fry on high heat until the noodles absorbe the sauce and change color.
  10. Remove from the heat and mix in the spring onions.
  11. Serve hot with a side of chinese chilli paste and a cold beverage.

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