Singapore Style Fried Bee Hoon 星州炒米粉 Xing zhou chao mi | Singapura mihun goreng

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami flavor while being vegetarian.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is more widely available.

Soak rice vermicelli in warm water until softened, about 10 minutes.

Drain and set aside the softened vermicelli.

Heat vegetable oil in a large wok over medium-high heat until shimmering.

Add minced garlic and sliced onion; sauté until fragrant, about 2 minutes.

Stir in julienned carrot and bell pepper; cook until slightly tender, about 3 minutes.

Add shredded cabbage and bean sprouts; stir-fry for 2-3 minutes until wilted.

Push vegetables to the side of the wok; crack an egg into the empty space and scramble until cooked.

Mix the vegetables with the scrambled egg; add the soaked vermicelli to the wok.

Pour in soy sauce, oyster sauce, and sesame oil; toss everything together until well combined.

Season with white pepper and adjust sauces to taste; cook for another 2-3 minutes.

Garnish with chopped spring onions and sliced chili before serving.

Cooking Techniques

Spice Level:

Allergens