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Fried Bee Hoon (Fried Rice Vermicelli)

Tuesday, 27 May 2008

I've always had trouble with fried bee hoon. I used to boil the bee hoon, drain and rinse it in cold water before frying like what people would normally do with pasta. But it's often overcooked, soggy and has uneven colouring. I was browsing a food forum one day (I forgot which one) and someone mentioned that you should soak the bee hoon in liquid with light and dark soya sauce before frying. It actually works quite well!

  • 1/2 packet bee hoon (~150-200g, enough for 2 servings)
  • Spring onion
  • Pork – cut into strips (or other ingredients)
  • 2 handful Bean sprouts
  • 1 tbs minced garlic
  • ~1 tbs chilli oil

Seasoning A:

  • 3 tbs Dark soy sauce
  • 3 tbs Light soy sauce
  • 3 tbs Sesame oil

Seasoning B:

  • 3 tbs Fish sauce
  • 2 tbs Sweet black soy sauce (Kecap manis)
  • ½ tsp Sugar
  • ½ tsp Pepper


  • Soak bee hoon in cold water (water enough to cover bee hoon) with seasonings A until soft (~1-2hrs).
  • Heat up chilli oil, sauté garlic until fragrant.
  • Add in pork and spring onion, stir fry until pork is cooked.
  • Mix in soften bee hoon and seasoning B.
  • Add in bean sprouts and cook for further 2-3 mins.

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