Fried Bee Hoon (Singapore Noodles) 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!