Malaysian Fried Bee Hoon is a truly divine and flavourful meal option. Most often served for breakfast it’s actually also perfect for those times when the kids, or you, are ravenous and need something great to eat! Our Fried Bee Hoon Recipe is ready in a matter of minutes!
A simple yet perfectly balanced combination of rice vermicelli with select vegetables and meat. Be prepared for this spicy flavoured platter to be devoured quicker than you prepared it.
Best of all, and of course this is dependent upon your choice of meats, it is a great healthy meal option. Packed with crisp vegetables and mushroom, you know your family is being well cared for they are feeling very loved and spoilt!
It is also a winning dish for parties or family celebrations. Heaped up on a large serving dish your Fried Bee Hoon will be star of the show, and only you will know this impressive platter was prepared practically moments earlier!
Here It Is! The Best Bee Hoon Recipe
Prepare Ingredients To Soak
- 400 ml water
- 200g bee hoon
- 30g dried mushroom
- 20g dried black fungus (optional)
For The Aromatics
- 6 dried red chilis
- 2 cloves garlic, crushed
- 4 shallots
- 1 tsp shrimp paste
- salt and sugar to taste
Ingredients For Stir Fry
- 2 Tbsp Cooking Oil
- 80g mustard greens
- 50g fish cake or fish balls
- 2 eggs, beaten
- 100g chicken breast, thinly sliced
- 2 carrots (optional)
- 1 sheet Fried Tofu Skin (optional)
For The Stir Fry Sauce
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- thinly sliced red chili
- chopped spring onion
- salt and sugar to taste
- In a bowl add 400ml of warm water. Soak the Vermicelli for 5-7 minutes. Once soft and soaked remove the Vermicelli and drain. Retain the water and to it add the dried red chili and dried mushroom/fungi. Allow these to soak for 3-5 minutes.
- in a pestle and mortar add the garlic cloves, chopped shallots, shrimp paste, salt, sugar and soaked red chilis. Grind into a rough paste. This can be achieved quickly as a fine smooth paste is not needed. Just grind until no shreds of chili skin remain.
- Heat a wok or large frypan. Add the 2 tbsp of cooking oil to the wok and fry the chili paste until aromatic. About 1-2 minutes.
- Once your paste has become fragrant and fried through add the meats. In this case the fish cake and chicken meat. Stir fry to 2-3 minutes. Then add your sliced carrots, and stir fry for a further 1-2 minutes.
- Sprinkle about 1-2 tsp of water to the wok and add the light and dark soy sauces.
- Now add the bee hoon and stir well to thoroughly combine all of the ingredients. Add additional water if the dish becomes too dry and begins to stick.
- Once heated through add the mustard greens and stir fry for a further minute or two.
- Now push all the ingredients in the wok to one side. Add a drop or two of oil and once hot add your lightly beaten eggs. once the eggs have started to set, stir through the noodles. Leave to cook for a few seconds more.
- Place your noodles into a large serving dish, or individual portions and finish by garnishing with fine slices of fresh red chili and spring onion. Enjoy!
The additional 10 minutes seen in the guidance is for the soaking time of Vermicelli and dried chili.
When serving to guests or family another delicious addition to your garnish is halved Calamansi lime and deep fried crispy shallot!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 839Total Fat: 49gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 203mgSodium: 3194mgCarbohydrates: 49gFiber: 5gSugar: 11gProtein: 54g
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