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Fried Bee Hoon

Fried Bee Hoon Recipe

Fried Bee Hoon Recipe

Adjust the seasonings to your liking – for example more light soy sauce for saltier taste, or more dark soy sauce for darker colour. You have to add the seasonings while there is still liquid in the wok, and not when the noodles are already dry.


  • 100 grams rice vermicelli (rice noodles/米粉) aka “bee hoon”
  • 3 cloves shallots sliced thinly
  • 3 cloves garlic minced
  • 1 tbsp cooking oil
  • a small handful of beansprouts

(A) 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


  1. Soak the rice vermicelli in a bowl of water for about half an hour, until the noodles are fully reconstituted. For instant rice vermicelli, they require less than 5 minutes of soaking. Drain and set aside.
  2. Heat oil in wok, stir fry shallots and garlic until shallots start to soften.
  3. Add (A) 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.
  4. Serve and garnish with spring onions/coriander, chilli and/or fried shallots.
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71 comments on “Fried Bee Hoon”

  1. Pingback: Easy Fried Bee Hoon | MAKING IT BLISSFUL

  2. Thanks for your recipe. Was never a cook but I has to get rid of that packet of bee hoon that has been sitting in the cupboard since my mum was diagnosed with dementia.
    Never cooked boo hoon before. Followed your recipe. I thought the taste was light but acceptable. However, Mum liked the bee hoon I cooked and it brought back memories for her who has always like bee hoon. Thanks again.

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  5. Pingback: Mummy I Can Cook | Fried Beehoon with Wild Garlic (“Singapore Noodles” the way we really do it at home)

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