The Hubby’s Fried Bee Hoon

This is the best dish that my husband cooks and all our family and friends love it.

The technique and ingredients may seem a little unorthodox, but I assure you that it’s super delicious.

We like to put in lots of good stuff. So feel free to add more/less/different ingredients, if you like.

And we always cook a big batch because leftovers reheated the next day are really good too!


Ingredients

The ingredients are approximate. Feel free to add more/less to your liking.

1 packet (500g) rice noodles or bee hoon (about 5-6 cups)
1/2 a ball of cabbage (shredded) (about 3 cups)
2 cups chye sim vegetables (stems and leaves separated)
2 cups of bean sprouts
1 cup carrot (shredded)
1 cup red capsicum (julienned/shredded)
1.5 cups large shrimps (cleaned and peeled)
1 cup bacon (sliced into thin strips)
1 cup lap cheong (Chinese sausage) (sliced into thin strips)
2 tablespoons garlic (minced)
3 tablespoons shallots (finely sliced)
4 eggs (beaten)

Sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing Huatiao wine
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons dark soya sauce
1 teaspoon Maggie seasoning sauce or Worcestershire sauce
1 cube chicken stock (crumbled)

Garnish:
Fried onions
Crispy pork floss
Spring onions/scallions (chopped)

Method

Get all the ingredients ready. Ensure all the ingredients are cut/chopped to shreds or tiny piece s.

Mix all the sauce ingredients together in a bowl. Ensure there are no lumps. Set aside.

Start off the cooking by adding 2 tablespoons of cooking oil into large wok or pan, and when heated, add in the beaten eggs to cook an omelette. Try to make the omelette as thin as possible. Dish up once it’s cooked. Using a knife or scissors, cut the omelette into thin strips. Set aside.

Next, fry the lap cheong (Chinese sausage) until they are browned and fragrant.

Set aside the lap cheong with the omelette.

In the same hot wok, add in the shallots next. Stir fry for 20 seconds.

Add in the minced garlic. Stir fry for 20 seconds.

Add the bacon and stir fry for 1 – 2 minutes until the bacon is slightly browned.

Add the cabbage.

Add 1/3 of the sauce. Stir fry and combine evenly for a few minutes.

Add the capsicum.

And add the stems of the chye sim. Stir fry for a few minutes.

Next add in the leaves of the chye sim.

And add in the shrimp. Stir fry till the shrimp starts to turn pink.

Keep stir frying until all the ingredients are mixed together. For about 1 -2 mins.

Add in the bee hoon and the rest of the sauce in 3 portions. Mix well each time before adding more.

This is to allow the bee hoon to be evenly mixed with the ingredients and the sauce.

The wok will be a colourful display at this point.

Add the beansprouts and carrots.

Stir through to mix well. Use a 2nd spatula or chopsticks to assist, if necessary. Don’t overcook the beansprouts, they will cook further in the heat of the noodles. Turn off the heat once the ingredients are mixed through.

Add the shredded egg and lap cheong back on top.

Garnish generously with crispy pork floss, fried onions/shallots and chopped spring onions.

Dig in to a delicious meal!

 

The printable version of this recipe is here -
The Hubby's Fried Bee Hoon on FoodistaThe Hubby's Fried Bee Hoon

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12 Comments

  1. At first glance, I thought it was Yu-Shang…

  2. Karen,

    I was just wondering how long do your hubby soak the bee hoon? Also when you put in the bee hoon do you occassionally add water to prevent it from overcooking or sticking to the pan?

    I cooked my mum’s version of beehoon and she constantly adds a bit of water on the edges of the wok. Yea, i was the muscle and she is the dictator instructing me to cook. haha!

    Do take care now that you are back in NZ. Hope to catch up with you next time when you are back in S’pore.

    • We usually soak the bee hoon till they are soft and that’s it. We drain the water and set it aside till ready to use. The veggies produce quite a lot of moisture and the bee hoon are damp, so we never add more water. Sometimes if it’s really dry, then maybe we’ll add a splash of water.. but we really seldom do it. I was back in SIN for a while, but had heaps of family and personal stuff to deal with so didn’t manage to catch up with my friends/family this time. Next time ok? Sure will have chance. =)

  3. Thanks for sharing, gal! I wonder if the fried bee hoon will taste different w/o the bacon (I’m not a fan of bacon at all!).

  4. Add any ingredients you like! The nicest thing about fried bee hoon is that you can do it in the way you like it.

  5. I am salivating!

  6. Yipee! So nice of your hubby to cook for you! You are one lucky gal! :D

  7. Hi, like all your step by step guide of cooking. This fried bee hoon look very delish. Will give it a try!! Thanks for sharing. :)

  8. Hi Bing,

    Just wanted to check if there was any way of substituting the sauces for a vegetarian alternative. My hubby is vegetarian and I really want to cook this for him. Do let me know! :)

    PS: I love your site btw. The recipes are really easy to follow thanks to your step-by=step layout.

    -geri

    • Hi Geri

      I’m not good with vegetarian food so I’m not sure what is vegetarian and what’s not. Perhaps you can replace oyster sauce with vegetarian oyster sauce (mushroom sauce?) and chicken stock with veggie stock and skip the fish sauce and add more soy sauce instead.

      Good luck!

  9. Hi, can you please tell me what is hoisin sauce? Can you recommend a brand?
    Thank you!!

  10. Just tried this recipe for my first ever fried bee hoon dish :)

    It was yummy! Thanks for the step by step pics – most helpful.
    And the best tip? Thai Bee Hoon -> love the thinner texture :)
    Thanks Bing & Hubby, for sharing this great recipe!

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