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Economical Fried Bee Hoon

Economical Fried Bee Hoon Recipe

Other suggestions beside luncheon meat, fried egg and cabbage as used in this recipe: fish cake, sambal long beans, otak-otak and/or fried chicken wings.


(A) Luncheon Meat and Fried Eggs

  • cooking oil
  • 8 slices luncheon meat (spam)
  • 2-3 eggs

(B) Stir-Fried Cabbage

  • 1 tbsp cooking oil
  • 3 slices ginger
  • 3 cloves garlic minced
  • half carrot peeled and sliced thinly
  • 250 grams or half a head round cabbage roughly cut to large bite-sized or 2-cm pieces
  • 150 ml chicken stock
  • 1 tbsp Shaoxing wine
  • seasonings (light soy sauce, fish sauce or salt) if needed

(C) Fried Bee Hoon

  • 100 grams rice vermicelli (rice noodles/米粉) aka “bee hoon” soak in a bowl of water until softened, drain and set aside
  • 3 cloves shallots sliced thinly
  • 3 cloves garlic minced
  • 1 tbsp cooking oil
  • a small handful of beansprouts optional

(c) Sauce

  • 150 ml water
  • 1/2 tbsp light soy sauce to taste
  • 1/2 tbsp dark soy sauce to taste
  • 1 tsp (Chinese) fish sauce to taste; if not using, use a bit more light soy sauce

Serving suggestion


(A) Luncheon Meat and Fried Eggs

  1. Heat and grease a cooking pan. Pan fry luncheon meat on both sides until cooked. Set aside.
  2. To make fried eggs, grease wok with more oil. Crack an egg into the wok, taking care not to break the yolk. For sunny side up (runny yolks), cook until the yolk is just set, about 1-2 minutes. For over-easy, carefully flip over the egg and cook a bit more. Cook longer if you want the yolk to set. If you wish to cook Thai-style crispy fried egg, refer to this recipe. Set aside.

(B) Stir-fried Cabbage

  1. Heat oil in wok; stir fry ginger and garlic until aromatic.
  2. Add carrots. Stir fry for about a minute.
  3. Add cabbage and stir fry until they start to soften. Add chicken stock and Shaoxing wine. Stir to coat everything evenly in the sauce, cover with lid and allow to simmer on low heat for about 2 minutes, and until desired softness is reached. For the detailed recipe, refer to this, this or this.

(C) Fried Bee Hoon

  1. Clean the wok with kitchen paper towel. Heat oil in wok, stir fry shallots and garlic until shallots start to soften.
  2. Add (c) and bring to a gentle simmer. Then add the softened rice vermicelli and beansprouts, making sure the noodles are well coated in the mixture so that you have uniform colour and taste. Cook until the noodles have soaked up all the water and is of a dry consistency. For the detailed recipe, refer to this.
  3. To serve economical fried bee hoon, ladle fried bee hoon to serving plates and top with luncheon meat, fried egg and cabbage. Garnish with spring onions, fried shallots and chilli.


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6 comments on “Economical Fried Bee Hoon”

  1. mmm..delicious! I like mine with lots of veggies.

  2. I have not cooked bee hon for a while and you just reminded me that it can be used in simple dish as this one…thanks for the inspiration! It sure looks very appetizing…
    Have a great week :)

  3. I like 经济米粉 – usually I will “order” egg, cabbage, and long beans from the stall. And pickled green chili, to me, is a must :p

  4. Tastes just like those delicious ones from the best hawker/coffeeshop stalls :)

  5. Can i use hua diao jiu instead of shao xing wine?

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