Fried Bee Hoon (Singapore Noodles) Recipe Recipe

Name: Fried Bee Hoon (Singapore Noodles) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces green Thai bird chilies, seeds removed, sliced; 2 cups boiling water; 1/2 cup rice wine vinegar; 1 teaspoon plus 2 tablespoons soy sauce, divided; 1/2 teaspoon sugar; Kosher salt; 6 tablespoons vegetable oil, divided; 4 medium shallots, peeled and finely sclied (about 1 cup); 4 medium cloves garlic, sliced thinly; 3 ounces shitake mushrooms, sliced (about 1 cup); 4 ounces baby bok choy leaves (about 1 1/2 cups); 8 ounces medium shrimp, peeled; 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes; 1/8 teaspoon white pepper; 1 cup bean sprouts

Servings: persons

4 ounces green Thai bird chilies, seeds removed, sliced
2 cups boiling water
1/2 cup rice wine vinegar
1 teaspoon plus 2 tablespoons soy sauce, divided
1/2 teaspoon sugar
Kosher salt
6 tablespoons vegetable oil, divided
4 medium shallots, peeled and finely sclied (about 1 cup)
4 medium cloves garlic, sliced thinly
3 ounces shitake mushrooms, sliced (about 1 cup)
4 ounces baby bok choy leaves (about 1 1/2 cups)
8 ounces medium shrimp, peeled
5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
1/8 teaspoon white pepper
1 cup bean sprouts

1
Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to 1 month.
2
Heat 3 tablespoons oil in wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minutes.
3
Increase heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts.
4
Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.

1576

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces green Thai bird chilies, seeds removed, sliced, 2 cups boiling water, 1/2 cup rice wine vinegar, 1 teaspoon plus 2 tablespoons soy sauce, divided, and more.

Yes, Fried Bee Hoon (Singapore Noodles) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Bee Hoon (Singapore Noodles) Recipe

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