Fried Bee Hoon

I love plain fried rice vermicelli (炒米粉). More commonly known as “bee hoon” or “bihun” (米粉) by the locals, these thin noodles are made from rice. Plain fried bee hoon is one of the staples (along with rice and other fried noodles) that you can choose from when you order food at “economical bee hoon” or vegetarian food stalls in Singapore.

 See Also:

• Economical Fried Bee Hoon Recipe
• Fried Bee Hoon with Stewed Pork Recipe
• Fried Tom Yum Seafood Bee Hoon Recipe

Even though the bee hoon is so-called plain, they taste nice on its own due to the soy seasonings. Growing up, I love to eat plain bee hoon with just Sinsin garlic chilli sauce. That being said, they are usually complemented with homely dishes such as curry vegetables, sambal long beans and simple stir-fried cabbage. It is also popular party food as it go well with almost every finger food like fried chicken, plus the noodles can be left be left on the table for a few hours without becoming soggy.

First posted in Jun 2010, updated on 23 Nov 2015.

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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.

Serves: 2-3

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients:

• 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

• chopped spring onions or coriander
• fried shallots
• pickled green chilli or garlic chilli sauce

Directions:

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.

Ingredients Used: beansprout • bee hoon • fish sauce • garlic • shallot • soy sauce (dark) • soy sauce (light) • spring onion