Singapore Noodles (Fried Bee Hoon) Recipe

"Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe.
Course Main Course
Cuisine Chinese
Keyword singapore noodles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 1532 kcal
Author KP Kwan


Ingredients A

  • 3 tbsp oil
  • 2 eggs
  • 200 g rice vermicelli

Ingredients B

  • 1 tbsp chopped garlic
  • 1 medium size onion

Ingredients C

  • 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

Ingredients D (seasoning)

  • 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



  1. Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
  2. 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.
  3. Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
  4. Soak the dry shrimps in hot water for 30 minutes. Drained.
  5. Cut cabbage and carrot into julienne

  6. 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.


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

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

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

  4. 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.

  5. 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.

  6. Turn off the heat. Add the remaining bean sprouts and mix well.
  7. Top with chopped scallion and serve.

Recipe Video

Nutrition Facts
Singapore Noodles (Fried Bee Hoon) Recipe
Amount Per Serving (2 servings)
Calories 1532 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Cholesterol 491mg 164%
Sodium 3247mg 135%
Dietary Fiber 6g 24%
Sugars 19g
Protein 52g 104%
* Percent Daily Values are based on a 2000 calorie diet.