Healthy fried bee hoon recipe (Singapore street noodles)
This recipe shows you how to make Singapore street noodles (also called mee hoon goreng). It is a healthy version of Singapore fried bee hoon with chicken and red rice vermicelli, high in protein and low in fat. Never again suffer through rice noodles that's drowned in oil and fat!
3tablespoonscooking oil, divided(peanut oil or vegetable oil)
1large onionfinely chopped
3garlic clovesfinely chopped
300gramschicken breastboneless, skinless
2tablespoonsdried prawns(note 2)
1/2 cupbean sprouts
1/4 cupgreen onionsfinely chopped for garnish
For the sauce
2tablespoonslight soy sauce
1tablespoon dark soy sauce
1teaspoon chilli sauce
1teaspoonchilli flakes(reduce according to spice level)
2teaspoons sesame oil
1/2teaspoonwhite or black pepper
1teaspoon dried mushroom powder(optional- see note 3)
pinch of salt
Whisk together all the ingredients listed under the sauce.
2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon chilli sauce, 1 teaspoon chilli flakes, 2 teaspoons sesame oil, 1/2 teaspoon white or black pepper, 1 teaspoon dried mushroom powder, pinch of salt
Preparation for fried bee hoon
Soak the dried prawns in hot water for 15 minutes. Meanwhile prep the other ingredients.
2 tablespoons dried prawns
Clean and chop the chicken breast into bite-sized pieces. Marinate the chicken with 2 teaspoons of the prepared sauce. Keep aside.
300 grams chicken breast
Chop the vegetables and green onions.
1 large onion, 3 garlic cloves, 1/2 cup cabbage, 1/2 cup carrots, 1/4 cup green onions
Beat the eggs with a pinch of salt and pepper.
How to blanch rice vermicelli
Boil 6 cups of water with 1 tablespoon of cooking oil in a large pot or wok.
200 grams rice vermicelli (7 ounces)
Add the rice vermicelli to boiling water and cook for 2 minutes. Drain in a colander.
Immediately transfer to a bowl of room temperature water. Mix well, drain and keep aside.
How to fry bee hoon
Heat 2 tablespoons of oil in a large wok or pan. Once the oil becomes hot, add garlic and toss for a few seconds. Add onions and stir-fry for about 1 to 2 minutes.
3 tablespoons cooking oil, divided
Add the marinated chicken and toss for 2 minutes. Drain the soaked prawns and add. Fry for 1 minute. Next stir-fry the carrots and cabbage for a minute.
Create some space in the middle of the wok by pushing the ingredients to the sides. (As you can see in step-by-step pictures in the post above.)Add the beaten eggs and scramble until half-cooked. Toss with the rest of the ingredients.
Mix in the blanched vermicelli, add sauce and toss with tongs or chopsticks until all ingredients come together. Do not toss for more than 2 minutes or else you risk overcooking and breaking the vermicelli.
Add bean sprouts, toss for a minute and remove from heat.
1/2 cup bean sprouts
Garnish with green onions and transfer to a serving bowl. Enjoy!
Rice vermicelli: I have used red rice vermicelli here. Brown or white varieties can also be used.
Dried prawns: Can be replaced with fresh prawns. (They don't need to be soaked.)
Ground dried mushrooms: This is optional, but I highly recommend using it to enhance the "umami" flavor. Wipe dried mushrooms with a clean, dry cloth and grind to a smooth powder using a spice grinder or small blender jar. This mushroom powder can be made in bulk, stays fresh in the fridge for about 3 months. You can use it for Chinese noodles, soups and stir-fries, too.
Vegetarian fried bee hoon recipe:
Replace chicken with tofu (marinate and use in exactly the same way).
Replace oyster sauce with hoisin sauce.
Omit the prawns.
Ensure that you make the mushroom powder as above for added taste and protein.
Vegan fried bee hoon: Skip the eggs in addition to the above substitutions.Make-ahead optionThis fried bee hoon is best eaten fresh. If you want to make ahead, follow these instructions:
Do not add bean sprouts while cooking. Stir-fry and add them just before serving. Bean sprouts tend to spoil fast and lose texture.
For refrigerating/ freezing, use a wide container and spread out the vermicelli as much as possible.
Reheat on high heat in a wok or pan on stove top for a short time.
If reheating in the microwave, use a wide container and lay the bee hoon flat. Use high power and short time.
This fried bee hoon stays fresh for 2 days in the fridge and 1 month in the freezer. Though it would still taste delicious, there would be slight difference in the texture.