Fried Bee Hoon (Singapore Noodles) Recipe

A truer Singapore noodles [Photograph: Yvonne Ruperti]
Read more: Singapore Stories: Singapore Street Noodles (aka Fried Bee Hoon)
- Yield:serves 3 to 4
- Active time: 20 minutes
- Total time:40 minutes
- Rated:
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
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.
This Recipe Appears In
Singapore Stories: Singapore Street Noodles (aka Fried Bee Hoon)This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT