Fried White Bee Hoon (Rice Vermicelli) 炒白米粉

Ingredients

• 400 grice vermicelli (bee hoon), soaked and drained
• 200 gmeat, cut into cubes
• 1fishcake, thinly sliced
• 150 g (1 cup)carrot, cut into strips (about 1 carrot)
• 240 ml (1 cup)iceberg lettuce, cut into thin strips
• 5 clovesgarlic, minced
• 3shallots, thinly sliced
• 2eggs
• 1 tbsplight soy sauce
• 1 tspsesame oil
• 1 tspChinese cooking wine
• ¼ tspground white pepper
• 480 ml (2 cups)water
• 1 tbsplight soy sauce, to taste
• 1 tbspfish sauce, to taste
• 1 tbspoyster sauce
• 1 tspchicken stock granules
• ¼ tspsalt
• ¼ tspground white pepper
• 2 stalkscoriander, cut into long strips
• 15 g (¼ cup)fried shallots
• 2eggs, for an omelette cut into strips
• ¼ tspsalt, beaten with the egg
• 2 tbspvegetable oil

Instructions

1. 1

   Prepare ingredients

   Thinly slice the shallots and fishcake, mince the garlic, dice the meat and cut the vegetables into long strips. Chop the coriander leaves, slice the red chillies and prepare the omelette strips for garnish.

2. 2

   Soak and season

   Soak the dried vermicelli in water for 30 minutes, then drain it. Marinate the diced meat using the marinade seasonings, and mix the seasoning ingredients together.

3. 3

   Fry the noodles

   Heat 2 tbsp vegetable oil in a wok over high heat. Stir-fry the shallots and garlic until fragrant, then add the marinated meat and cook for 2 minutes. Add the sliced fishcake, followed by the seasoning broth, and bring it to the boil. Taste and adjust the seasonings, then let the broth boil for 5 minutes. Add the vermicelli and stir gently to combine. Lower the heat, add the carrot and lettuce, and toss until mixed and the noodles have absorbed almost all the liquid.

4. 4

   Garnish and serve

   Transfer the vermicelli straight away to a serving casserole. Garnish with coriander, fried shallots, omelette strips and pickled green chillies before serving.

What is fried white bee hoon?

Bee hoon is a name for thin rice vermicelli used in many Chinese-influenced dishes across Southeast Asia. This fried version combines noodles with meat, fishcake and vegetables in a savoury, lightly brothy seasoning.

Here, the noodles finish cooking in the broth rather than being fried until dry. That lets them take on the seasoning while the carrot, lettuce and garnishes bring colour and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 27g protein, 91g carbs, 19g fat.

The rice vermicelli supplies most of the carbohydrates, while the vegetable oil, sesame oil, eggs and fried shallots contribute much of the fat. Meat, eggs and fishcake provide protein, and the sauces and stock granules account for a sizeable share of the sodium. Balance a portion with extra fresh vegetables and go lightly on any additional salty sauce.

Get the noodles ready

Soaking: Give the dried vermicelli 30 minutes in water, then drain it well. This softens it ahead of the brief cooking in the wok.

Handling: Once the noodles go into the pan, stir gently so they take up the liquid without breaking into short pieces.

Build the seasoning

Aromatics: Fry the shallots and garlic until fragrant before adding the meat; this gives the base of the dish a savoury aroma.

Sauces: Soy sauce, fish sauce and oyster sauce bring saltiness and depth, while sesame oil and white pepper add their own distinct notes. Taste the broth before adding the noodles, as the sauces and stock granules already contribute salt.

Cook in stages

Meat and fishcake: Let the meat cook for 2 minutes after adding it to the wok, then add the fishcake before pouring in the broth. The recipe does not specify a meat type, so make sure the meat is cooked through before serving.

Vegetables: Add the carrot and lettuce after the noodles have been mixed into the broth and reduce the heat. Toss just until combined, with the noodles having absorbed nearly all the liquid.

Look for the right finish

Noodles: The vermicelli should be tender and coated with seasoning, with very little broth left in the wok. If it still seems firm, give it a little more time to absorb the liquid, stirring gently.

Lettuce: Adding it near the end helps it retain some texture instead of cooking down completely.

Serve straight away

Transfer the noodles to a serving dish as soon as they are ready; they can continue absorbing moisture if left in the hot wok. Scatter over the fried shallots, coriander and omelette strips, and serve with pickled green chillies as suggested in the method.

The dish works as a complete meal on its own. For extra freshness, pair it with a simple cucumber or leafy salad.

Recipe notes & tips

• Drain the soaked vermicelli thoroughly so excess water does not dilute the seasoning broth.
• Cut the vegetables before heating the wok, as the stir-frying moves quickly once it starts.
• Mix the broth seasonings together before adding them to the wok for more even flavour.
• Taste the broth before adding the noodles and adjust the sauces gradually.
• Use a gentle tossing motion to keep the softened vermicelli from breaking.

Variations

• Choose the meat: Use your preferred meat cut into cubes, and cook it through before serving.
• Add prawns: Stir them in with the meat and cook until just opaque.
• Use other greens: Swap the iceberg lettuce for another quick-cooking leafy vegetable.
• Adjust the chilli: Serve with more or less pickled green chilli to suit the table.
• Make it vegetarian: Leave out the meat and fishcake and use vegetarian alternatives to the fish and oyster sauces.

Common mistakes to avoid

• Skipping the soak: Dry noodles take longer to cook evenly; soak them for 30 minutes as directed.
• Over-stirring: Vermicelli can break once softened; fold and toss it gently.
• Adding vegetables too early: They may lose their texture; add the carrot and lettuce after the noodles.
• Leaving excess broth: The noodles can turn watery; let them absorb almost all the liquid before serving.
• Serving from the wok later: The noodles keep absorbing liquid as they stand; transfer them as soon as they are ready.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a wok or frying pan with a small splash of water, stirring gently until piping hot; the noodles will be softer than when freshly cooked.

Frequently asked questions