Classic Singaporean Bee Hoon
Dive into the vibrant flavors of Southeast Asia with this Classic Singaporean Bee Hoon recipe, a quick and savory noodle dish that's perfect for any occasion. Featuring tender rice vermicelli stir-fried with succulent shrimp, crisp vegetables like julienned carrots and bean sprouts, and seasoned with a harmonious blend of light and dark soy sauces, oyster sauce, and aromatic garlic, this dish is a true celebration of umami. Ready in just 40 minutes, this one-pan wonder is both weeknight-friendly and impressive enough for entertaining. Garnished with fresh spring onions, it’s a comforting, aromatic option that’s sure to transport your taste buds straight to the bustling streets of Singapore. Perfect as a satisfying main course, it’s a must-try for lovers of Asian cuisine.
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Ingredients
- 200 grams rice vermicelli (bee hoon)
- 250 grams shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, julienned
- 100 grams bean sprouts
- 100 grams cabbage, shredded
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 100 milliliters water
- 0.5 teaspoon salt
- 0.5 teaspoon white pepper
- 2 tablespoons spring onions, chopped
Directions
Step 1
Soak the rice vermicelli in warm water for about 10 minutes, or until they are pliable. Drain and set aside.
Step 2
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Step 3
Add the shrimp to the pan and stir-fry until they turn pink, about 2-3 minutes. Remove and set aside.
Step 4
In the same wok, add the remaining tablespoon of oil. Add the minced garlic and sliced onions, and stir-fry until fragrant and the onions have softened, about 2 minutes.
Step 5
Add the julienned carrots, bean sprouts, and shredded cabbage to the wok. Stir-fry for another 2-3 minutes until the vegetables begin to soften.
Step 6
Return the cooked shrimp to the wok and add the drained rice vermicelli.
Step 7
Pour in the light soy sauce, dark soy sauce, oyster sauce, and water. Stir well to combine all ingredients.
Step 8
Add salt and white pepper to taste. Continue to stir-fry, mixing thoroughly until the noodles are evenly coated and heated through, about 3-4 minutes.
Step 9
Sprinkle the chopped spring onions over the top as garnish. Serve hot and enjoy your Classic Singaporean Bee Hoon!
Nutrition Facts
| Serving size | (1045.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1386.5 |
| Total Fat 30.6g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 488.2mg | 0% |
| Sodium 6025.5mg | 0% |
| Total Carbohydrate 197.5g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 15.3g | |
| Protein 85.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 255.3mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 1654.7mg | 0% |
Source of Calories