Bee Hoon Goreng - Malaysian Street Food Favourite

rice vermicelli

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles add fiber, while egg noodles are often more affordable.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides a similar umami flavor without seafood.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu is a plant-based protein alternative.

Cut 1 shallot into strips and chop 2 cloves of garlic, removing any sprouts.

Prepare 4 oz of Chinese U Choy by cutting the stocks down for even cooking.

Chop 2 green onions, reserving some for garnish.

Mix together 2 tbsp ketchup manis, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 0.5 tsp sambal for the sauce.

Cut 4-5 oz of pork tenderloin into strips and prepare 6 oz of shrimp.

Beat 2 eggs in a bowl and rehydrate 5 oz of dried rice vermicelli in boiled water for 5 minutes, then drain.

Heat a stainless steel wok on medium-high and add 1 tbsp of avocado oil.

Cook the eggs until mostly done, then remove and set aside.

Add another tbsp of oil to the wok and fry the noodles for about a minute, flipping them to add flavor.

Remove the noodles and cut them with scissors a couple of times for easier frying.

Add garlic to the wok and cook for 30 seconds until fragrant, then add the pork and sear for about 2 minutes.

Add the shrimp and cook for about a minute until done, then push everything aside.

Add the stocky part of the vegetables and cook for about a minute before adding the rest of the vegetables.

Once the vegetables are wilted, add the noodles and sauce, mixing everything together and turning down the heat to low.

Add the cooked eggs back in, breaking them up, and mix in half of the green onions.

Finish with 1 tsp of sesame oil added at the end for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens