Learn how to make Singapore street noodles, a healthy version of Singapore fried bee hoon.
This fried mee hoon recipe is one of the easy Singapore food recipes that can be replicated at home.
dark soy sauce
dried mushroom powder
red rice vermicelli
Whisk together all the ingredients for the sauce.
Soak dried prawns in hot water
Marinate chicken with 2 teaspoons of the prepared sauce.
Bring a pot of water with a tablespoon of oil to a rolling boil, Add rice vermicelli and cook for 2 minutes.
Drain in a colander and immediately transfer to a bowl of cold tap water. Drain again and keep aside.
Heat oil in a wok. Stir-fry finely chopped onions and garlic on medium-low heat until you get a nice aroma.
Add the marinated chicken and stir-fry on high flame for 2 minutes. Drain the soaked prawns and stir-fry for 1 minute.
Shred the carrots and cabbage. Add them to the wok and stir-fry for about 3 minutes. Create space in the middle of the wok by pushing vegetables to the sides.
Beat eggs with a dash of salt and pepper and pour in the middle of the wok. Scramble the eggs until they begin to set.
Add the blanched vermicelli and stir-fry until it is combined well with the vegetables, chicken and eggs.
Pour the prepared sauce onto the vermicelli and stir until it is well incorporated. (A quick tip: Use tongs/chopsticks to toss.)
Garnish with green onions and transfer to a serving bowl. Add bean sprouts, toss everything together for a minute and remove from heat.
Never again suffer through rice noodles that’s drowned in oil and fat!