Noodle Dishes
Traditional Singaporean Bee Hoon Goreng Recipe
This Bee Hoon Goreng is a quintessential Singaporean comfort dish, featuring thin rice vermicelli tossed in a fragrant, spicy chili rempah. Packed with prawns, fish cakes, and crunchy bean sprouts, it delivers that smoky 'wok hei' flavor straight from your home kitchen.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Soak the dried bee hoon in room temperature water for about 20 minutes until softened, then drain and set aside.
Prepare the rempah by blending the soaked dried chilies, shallots, garlic, and belacan into a smooth paste using a little oil or water to help the blades.
Heat 3 tablespoons of oil in a wok or large frying pan over medium heat. Add the blended rempah and stir-fry until the oil separates (pecah minyak) and the paste becomes dark and fragrant.
Push the rempah to one side of the wok. Crack the eggs into the center, scramble them until mostly set, then mix with the paste.
Add the prawns and fish cake slices. Stir-fry for 1-2 minutes until the prawns begin to turn pink.
Add the drained bee hoon to the wok. Pour in the light soy sauce, dark soy sauce, and oyster sauce. Increase the heat to high.
Using two spatulas, toss the noodles continuously to ensure even coating and to prevent sticking. If the noodles are too dry, add a small splash of water.
Toss in the shredded cabbage and bean sprouts. Continue to fry for another 2 minutes until the vegetables are just wilted but still retain a crunch.
Season with a dash of white pepper and serve immediately with a side of calamansi lime.
Notes
Never soak your bee hoon in hot water; cold or room temperature water ensures the noodles stay firm and don't break during frying.
The secret to a good 'goreng' is the 'pecah minyak' stage of the rempah—make sure the oil separates from the chili paste for the best flavor.
Use a high-smoke point oil and keep the heat high during the final toss to achieve 'wok hei' (the breath of the wok).
If you prefer a 'wetter' bee hoon, add a few tablespoons of prawn stock or water during Step 7.
