Singapore Noodles Fried Bee Hoon Recipes

SINGAPORE NOODLES

Steps:

• Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
• Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.
• In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.
• Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
• Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
• Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
• Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
• Add the curry powder and stir-fry until fragrant.
• Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
• Garnish with the scallions and serve immediately.

HEALTHY FRIED BEE HOON RECIPE (SINGAPORE STREET NOODLES)

Steps:

• Whisk together all the ingredients for the sauce.
• Soak the dried prawns in hot water for 15 minutes. Meanwhile prep the other ingredients.
• Clean and chop the chicken breast into bite-sized pieces. Marinate the chicken with 2 teaspoons of the prepared sauce. Keep aside.
• Chop the vegetables and green onions.
• Beat the eggs with a pinch of salt and pepper.
• Boil 6 cups of water with 1 tablespoon of cooking oil in a large pot or wok. Add the rice vermicelli to boiling water and cook for 2 minutes. Drain in a colander and immediately transfer to a bowl of room temperature water. Mix well, drain and keep aside.
• Heat 2 tablespoons of oil in a large wok or pan. Once the oil becomes hot, add garlic and toss for a few seconds. Add onions and stir-fry for about 1 to 2 minutes.
• Add the marinated chicken and toss for 2 minutes. Drain the soaked prawns and add. Fry for 1 minute. Next stir-fry the carrots and cabbage for a minute.
• Create some space in the middle of the wok by pushing the ingredients to the sides. (As you can see in step-by-step pictures in the post above.)Add the beaten eggs and scramble until half-cooked. Toss with the rest of the ingredients.
• Mix in the blanched vermicelli, add sauce and toss with tongs or chopsticks until all ingredients come together. Do not toss for more than 2 minutes or else you risk overcooking and breaking the vermicelli.
• Add bean sprouts, toss for a minute and remove from heat.
• Garnish with green onions and transfer to a serving bowl. Enjoy!