Singapore Bee Hoon Noodles are one of my absolute favorite dishes! As someone who loves Southeast Asian cuisine, these thin rice vermicelli noodles coated in a flavorful curry broth are right up my alley. Ever since I first tried Bee Hoon on a trip to Singapore years ago, I’ve been hooked. I love recreating this iconic hawker dish at home. In this post, I’ll share everything you need to know to make perfect Bee Hoon Noodles, from ingredients to cooking tips and serving suggestions. Let’s dive in!
An Introduction to Bee Hoon Noodles
Bee Hoon noodles, also known as rice vermicelli, are a staple ingredient in many Southeast Asian cuisines. In Singapore and Malaysia, they are often used in dishes like Laksa, Char Kway Teow, and of course, Bee Hoon Soup Noodles. The noodles are made from rice flour and water, then steamed and rolled out into thin, wispy strands. When cooked, the noodles have a wonderfully soft and silky texture that soaks up the flavors of the soup or sauce.
While Bee Hoon noodles can be found fresh or dried in Asian grocery stores, I prefer using the dried noodles. Dried rice vermicelli has a longer shelf life and the noodles separate easily when soaked and cooked. The packaged dried noodles also tend to have more uniform strands compared to fresh. Look for the thin Bee Hoon noodles which are around 1-2mm wide. Thicker rice noodles don’t work as well in this dish.
Best Bee Hoon Noodles Recipe
Singapore Bee Hoon Noodle
- 8 oz rice vermicelli
- 1 tbsp vegetable oil
- 1/2 onion or 4 shallots, sliced
- 1 egg lightly beaten
- 1 tbsp chicken stock or water
- 3 oz chicken cooked shredded
- 3 oz char sieu red roast pork, sliced
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 5 oz prawns shelled
- 1/2 cup bean sprouts
- 2 spring onions finely chopped
- 1/2 cup lettuce shredded
- 1 tbsp crisp-fried shallots available from Asian grocery stores
- 1 lemon quartered
- Pour boiling water over noodles in a heatproof bowl and let stand for 6 to 7 minutes. Rinse in cold water and drain.
- In a wok, fry onions in hot oil until it starts to soften. Add egg and stir until softly cooked. Add drained noodles and stir constantly to coat with egg.
- Moisten with a little stock and cook for 1 minute, then add chicken, pork and soy sauces and cook for 2 minutes. Add prawns and cook for 1 minute.
- Add bean sprouts and spring onion and cook for another minute or two. Serve on a large warmed platter, topped with shredded lettuce, crisp-fried shallots and lemon wedges for squeezing over the lot.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Frequently Asked Questions
- What are the best noodles to use? Dried rice vermicelli noodles, around 1-2mm wide. Do not use fresh noodles or thicker rice noodles like Pad Thai noodles.
- Can I make it vegetarian? Yes! Simply use vegetable stock and omit the shrimp, adding tofu or mushrooms instead.
- What protein can I use besides shrimp? Chicken, tofu and mushrooms all work well. You can also do a combo.
- How spicy is this dish? That depends on you! Add sambal or chili garlic sauce to taste. The curry broth itself is not spicy.
- Can I prep the components in advance? Yes, you can prep the noodles, protein, bean sprouts etc a day in advance. The curry broth is best made fresh.
- How long does the broth keep? The curry coconut broth will keep for 3-4 days refrigerated. Reheat before assembling bowls.
- What should I serve with Bee Hoon noodles? I love a refreshing pineapple and cucumber salad on the side. Fried wontons also pair nicely.
Time for Bee Hoon!
I hope this guide gets you excited to make Singapore Bee Hoon Noodles at home. This sensational noodle soup truly captures the flavors of Southeast Asia with its fragrant curry broth and mix of textures. The dish comes together quickly, making it a perfect weeknight meal. You can also easily double or triple the recipe for a casual dinner party. Let me know if you have any other questions! Now it’s time to get cooking up a pot of these irresistible Bee Hoon noodles.
The key to great Singapore noodles is using the right ingredients. Be sure to seek out thin rice vermicelli noodles, which are essential for getting the proper texture. Fresh shrimp, chicken or pork provide tasty protein. For vegetables, I recommend bok choy, bean sprouts, carrots and red bell pepper. And don’t forget the curry powder and soy sauce, which give the dish its signature flavor profile. Once you’ve gathered all the components, the cooking goes quickly. Simply boil the noodles, stir-fry the aromatics, then combine everything in the wok for a few final minutes over high heat. Before you know it, you’ll have a mouthwatering plate of Singapore noodles ready to enjoy! The slurp-worthy noodles and crunchy veggies pair perfectly with the rich, savory curry sauce. I like to top mine off with a squeeze of lime juice and some chopped peanuts or scallions. Dig in while the noodles are hot and sizzling right off the wok. This is one dish you’ll want to make again and again!
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.