Classic Singaporean Bee Hoon
Transport your taste buds to the vibrant streets of Singapore with this Classic Singaporean Bee Hoon recipe, a stir-fried rice vermicelli dish bursting with flavor and texture. Featuring tender shrimp, crisp vegetables like bean sprouts and cabbage, and aromatic garlic and onion, this dish strikes the perfect balance of savory and umami with a trio of soy sauces and oyster sauce. Quick to prepare in just 40 minutes, it’s ideal for busy weeknights or casual gatherings. Garnished with fresh spring onions, this one-pan wonder is a true crowd-pleaser and a staple of Singaporean cuisine that’s sure to impress. Perfect for lovers of Asian stir-fry recipes or noodle dishes—don’t miss out on this simple yet irresistible delight!
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Recipe Information
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
Instructions
Soak the rice vermicelli in warm water for about 10 minutes, or until they are pliable. Drain and set aside.
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the shrimp to the pan and stir-fry until they turn pink, about 2-3 minutes. Remove and set aside.
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.
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.
Return the cooked shrimp to the wok and add the drained rice vermicelli.
Pour in the light soy sauce, dark soy sauce, oyster sauce, and water. Stir well to combine all ingredients.
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.
Sprinkle the chopped spring onions over the top as garnish. Serve hot and enjoy your Classic Singaporean Bee Hoon!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
