Where I grew up in Singapore, one of the most common dishes is fried bee hoon, which literally means fried rice vermicelli. Whenever I miss Asia, fried bee hoon is one of the foods that I cook to counter homesickness.
In fact, this was one of the first few Singaporean dishes that I learned to make when I relocated to Buenos Aires, Argentina.
With just one bite, I feel like I’m back in the kitchen in Singapore, enjoying a meal with my mum and grandma – and that means a lot to me, living thousands of miles away from my family.
There are many different ways of making fried bee hoon – whether you’re a vegetarian or a meat lover, you can still enjoy this local dish that’s flexible and readily modified to suit anyone’s tastes.
I also like to eat this dish with freshly cut red jalapeños for some extra spice, but this is entirely optional. If you add the jalapeños or not, one thing is for sure – you’re definitely going to love this recipe!
Are you pumped to get your Asian food fix right now? I’ll show you how to cook one of my favorite Singaporean dishes!
The Recipe
| Servings | Prep Time |
| 2 Servings | 15 minutes |
| Cook Time |
| 30 minutes |
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A simple rice noodle dish that features the flavors of Singapore and can be prepared in just 45 minutes, this recipe is sure to satisfy your hunger.
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- 5 ounces dried rice vermicelli
- 6 tablespoons vegetable oil divided
- 4 eggs beaten
- 1 onion finely sliced
- 4 large garlic cloves minced
- 1 large carrot julienned and cut into 3-inch-long pieces
- 1/2 pound chicken breast thinly sliced
- 1/2 cup light soy sauce
- salt to taste
- 1 cup thinly sliced spring onions, green parts only
- 1 red jalapeño, thinly sliced
- Place the dried rice vermicelli in a large pot and cover it with room temperature water. Let the noodles soak for 30 minutes until they are soft.
- While the noodles are soaking, heat 2 tablespoons of oil in a large skillet over medium-low heat. Pour the beaten eggs into the skillet and swirl to coat the entire surface with the eggs.
- Let the eggs cook until the omelet is golden on the bottom, then flip it over and cook until the other side is also golden. Remove the omelet from the skillet, slice it very thinly, and then set it aside.
- In the same skillet, heat the rest of the oil and sauté the onions, garlic, and carrots until they are tender.
- Create a well in the middle of the cooked vegetables and add the chicken, tossing with a wooden spoon until the meat is just cooked through.
- Add the soaked vermicelli and drizzle the soy sauce over everything, mixing thoroughly until the ingredients are well distributed. Add the sliced omelet to the skillet, reserving a bit for the garnish, and mix some more. Season with salt to taste.
- Divide evenly into two bowls, garnish with sliced omelet and spring onions, and serve with sliced red jalapeños.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Prepare the Ingredients
Set out the dried rice vermicelli, vegetable oil, eggs, onion, garlic, carrots, chicken breast, soy sauce, spring onions, and red jalapeños.
Place the vermicelli in a large pot and cover the noodles with room temperature water. Let them soak for the next 30 minutes until they are soft.
Cut the vegetables accordingly – slice the onion, mince the garlic, and julienne the carrots into 3-inch-long slices. Slice the spring onions and red jalapeños.
Slice the chicken breast thinly into 3-inch-long pieces as well.
We slice most of the ingredients to ensure they are long in shape, to be in visual in harmony with the long, thin noodles.
If we were making fried rice instead, for example, it would make more sense the cut the ingredients into small cubes.
Step 2 – Cook the Omelet
Beat the eggs well. Heat up two tablespoons of oil in a large skillet over medium-low heat and pour the beaten eggs into the skillet. Swirl to cover the entire surface of the skillet.
Let the eggs cook for a couple of minutes until the bottom of the omelet is golden. Gently flip it over and cook for another minute until the other side is also golden.
Once the omelet is ready, remove it from the pan, slice it into thin pieces, and then set aside.
Step 3 – Sauté the Veggies
Using the same skillet, heat up the rest of the oil over medium heat and sauté the onions, garlic, and carrots for 2 to 3 minutes, stirring with a wooden spoon until the onions are translucent and the carrots are tender.
Step 4 – Cook the Chicken
Create a small well in the middle of the cooked vegetables and add the chicken strips, letting the meat cook for the next few minutes until cooked through.
Step 5 – Add the Noodles, Soy Sauce, and Eggs
Finally, add the soaked vermicelli and drizzle the soy sauce over it. Use a wooden spoon to mix.
Add most of the sliced omelet, leaving a bit for the garnish, and mix well until the ingredients are evenly distributed.
Step 6 – Garnish and Serve
Divide the fried bee hoon with chicken and veggies evenly between two bowls, garnish with omelet strips, sliced spring onions, and serve with sliced red jalapeños. Tuck in and enjoy!
A Flavorful Singaporean Dish
This simple Singaporean noodle recipe is incredibly easy to bring together, tastes fantastic, and will definitely add color to your table. It’s filling and tasty, and I know you’ll be asking for seconds!
For another recipe that reminds me of home, I definitely recommend you try my spicy ground beef lettuce wraps!
And, oh? What’s that I hear? You’re craving more noodles? We’ve got you covered:
Have you made fried bee hoon before? What other types of ingredients do you like to use? Share your recipe ideas in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.
