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Singapore Street Noodles: The Real Singapore Beehoon Recipe

When you live in Singapore long enough, you stumble upon a delicious truth: Singapore Noodles—the dish plastered across menus in Chinese takeout joints worldwide—doesn’t actually exist in Singapore. It’s a delightful fraud, much like French toast (not French) or fortune cookies (definitely not Chinese). But the real deal? That’s Bee Hoon—Singapore’s beloved street noodle dish. This stir-fried rice vermicelli is the true star of hawker centers, family dinners, and just about any celebration you’ll ever attend on this food-obsessed island.

The name “bee hoon” hails from the Hokkien dialect, introduced by Chinese immigrants who shaped much of Singapore’s culinary heritage. This dish perfectly embodies Singapore’s food culture: a simple yet flavorful meal made with thin rice noodles, vegetables, and a protein of your choice, all tied together with a medley of savory sauces. It’s a plate of nostalgia for anyone who’s ever lived there, including me. Funny enough, I never cooked Bee Hoon while living in Singapore—it was always easier (and tastier) to grab it from a hawker stall. But now, miles away, it has become my go-to comfort food, a quick and versatile dish that brings back the magic of Singapore street noodles with every bite.

If you love this beehoon recipe, you’ll enjoy exploring even more mouthwatering dishes in my free eBook, Around the World in 10 Dishes. It features ten globally inspired recipes, including classics like Tom Yum Soup, Goulash, and Aloo Gobi. Each recipe is handpicked and tested to bring the authentic flavors of different cuisines to your kitchen. Download your copy now to embark on a flavorful journey!

The Real Singapore Noodles (Fried Beehoon)

a plate of fried rice noodles beehoon
Authentic Singapore street noodles, Bee Hoon, is a quick and flavorful dish made with stir-fried rice vermicelli, vegetables, and your choice of protein. Tossed in a savory sauce, it’s the perfect easy meal to bring the taste of Singapore to your table.
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1 pack Bee Hoon (Rice Vermicelli) 1 pack, soaked in room-temperature water for at least 30 minutes until softened
  • Protein: Slices of pork chicken, or beef
  • Vegetables: Whatever you have on hand carrots, cabbage, etc.
  • 1 Egg
  • 1-2 cloves Minced Garlic
  • 1 tbsp oyster sauce
  • 2 tbsp salty soy sauce
  • 125 ml water
  • Protein: Slices of pork chicken, or beef—whatever you have on hand
  • 2 tbsp Dark Soy Sauce for depth and color
  • 1 /2 tsp White Pepper for subtle heat and flavor
  • 1 tbsp Ketchup

Instructions

Prep Your Ingredients:

  • Soak the bee hoon in room-temperature water for at least 30 minutes or until softened.
  • In a small bowl, combine water, white pepper, salty soy sauce, ketchup, and oyster sauce to prepare your sauce mixture.

Stir-Fry the Protein:

  • Heat a skillet or wok over medium heat and add a drizzle of cooking oil.
  • Fry the minced garlic until golden and aromatic.
  • Add your chosen protein (pork, chicken, or beef) and stir-fry for 3-5 minutes, until it’s nearly cooked through.

Add the Vegetables:

  • Toss in any hard vegetables, like carrots, and stir-fry until they’re tender but not mushy.

Incorporate the Noodles:

  • Add the soaked bee hoon to the wok, stirring continuously to ensure any excess water evaporates.
  • Drizzle the dark soy sauce over the noodles and mix well until they’re evenly coated.

Mix in the Sauce:

  • Pour the prepared sauce mixture into the wok, stirring constantly over high heat to keep the noodles from getting soggy. Fry until the liquid has been absorbed and the noodles are flavorful.

Add Leafy Greens and Final Touches:

  • Add any leafy greens (e.g., cabbage or bok choy) and stir-fry for another 5 minutes until everything is well-combined and the dish is slightly dry but tender.
  • Taste and adjust seasoning, if needed.

Serve:

  • For that extra hawker vibe, top your Bee Hoon with a fried egg and garnish with slices of fresh cucumber. Serve it hot and enjoy the taste of Singapore in every bite!

Notes

When soaking rice noodles, stick to room-temperature water. Hot water may soften them too much, making the final dish sticky instead of perfectly chewy.

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