Singapore Fried Bee Hoon Recipe (Penang-Style)

bee hoon

🥗Healthier: brown rice vermicelli

💰Cheaper: regular vermicelli

Brown rice vermicelli adds fiber while regular vermicelli is more affordable.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness, while soy sauce is a budget-friendly alternative.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, and canned tuna is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be a more economical choice.

Soak bee hoon in warm water until softened, about 10 minutes.

Drain and set aside.

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

Add minced garlic and sliced onion; stir-fry until fragrant, about 1 minute.

Add julienned carrot and bell pepper; stir-fry for 2-3 minutes until slightly tender.

Add shredded cabbage and bean sprouts; stir-fry for another 2 minutes.

Push vegetables to one side of the wok and crack an egg into the empty space.

Scramble the egg until just set, then mix with the vegetables.

Add the soaked bee hoon to the wok; toss to combine with the vegetables and egg.

Pour in soy sauce, oyster sauce, and sesame oil; stir-fry for 2-3 minutes until evenly coated.

Add cooked shrimp and chicken; stir-fry until heated through, about 2 minutes.

Season with white pepper and mix well.

Add tomato ketchup and chili sauce; stir until well combined.

Garnish with chopped green onions and chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens