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Singapore Noodles (Fried Bee Hoon) Recipe

Name: Singapore Noodles (Fried Bee Hoon) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 tbsp oil; 2 eggs; 200 g rice vermicelli; 1 tbsp chopped garlic; 1 medium size onion; 80 g chicken breast meat, cut into julienne; 50 g medium size shrimps, deveined, wash with salt and drained; 1 tablespoons dry shrimps, soak for 30 minutes and drained; 40 g cabbage, cut into julienne; 20 g carrot, cut into julienne; 50 g bean sprout; 10 g chopped scallions; 3 tbsp tomato ketchup; 1 tbsp chili sauce; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1/4 tsp sesame oil; 1/8 tsp ground white pepper

Chinese

2 servings

servings

20 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

3 tbsp oil

2 eggs

200 g rice vermicelli

1 tbsp chopped garlic

1 medium size onion

80 g chicken breast meat, cut into julienne

50 g medium size shrimps, deveined, wash with salt and drained

1 tablespoons dry shrimps, soak for 30 minutes and drained

40 g cabbage, cut into julienne

20 g carrot, cut into julienne

50 g bean sprout

10 g chopped scallions

3 tbsp tomato ketchup

1 tbsp chili sauce

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp sesame oil

1/8 tsp ground white pepper

Directions

Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.

Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.

Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.

Soak the dry shrimps in hot water for 30 minutes. Drained.

Cut cabbage and carrot into julienne

Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.

Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.

Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.

Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.

Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.

Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.

Turn off the heat. Add the remaining bean sprouts and mix well.

Top with chopped scallion and serve.

Nutrition

Serving Size

Calories

1130

Total Fat

58 g

Saturated Fat

7 g

Unsaturated Fat

47 g

Trans Fat

0 g

Cholesterol

565 mg

Sodium

5048 mg

Total Carbohydrate

92 g

Dietary Fiber

7 g

Total Sugars

22 g

Protein

62 g