Fried Bee Hoon (Singapore Noodles) Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Jun. 24, 2020
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A truer Singapore noodles Yvonne Ruperti
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Recipe Facts

3.5

(2)

Active: 20 mins
Total: 40 mins
Serves: 3 to 4 servings

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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 sliced (about 1 cup)

  • 4 medium cloves garlic, sliced thinly

  • 3 ounces shiitake 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

Directions

  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. For the stir-fry: 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.

Special equipment

wok, or 12-inch nonstick skillet

This Recipe Appears In

Nutrition Facts (per serving)
369 Calories
22g Fat
26g Carbs
18g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 369
% Daily Value*
Total Fat 22g 28%
Saturated Fat 2g 9%
Cholesterol 120mg 40%
Sodium 1397mg 61%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 18g
Vitamin C 57mg 284%
Calcium 121mg 9%
Iron 2mg 11%
Potassium 621mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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