Fried Bee Hoon Recipe SG: Stir-Fried Noodle Perfection With Prawns and Egg

This Singaporean favorite delivers restaurant-quality results at home with a perfect balance of savory and umami flavors. The dish transforms simple rice vermicelli into something extraordinary.

I’ve refined this technique over years of testing, focusing on high-heat stir-frying that keeps the noodles distinct yet tender. Prawns and egg add protein while maintaining the light, springy texture that defines great bee hoon.

The key is prepping all ingredients before cooking—this dish comes together fast once the wok hits the flame. Each bite offers a harmonious blend of smoky wok hei, sweet prawns, and silky noodles.

Serve immediately while hot, as the noodles are best fresh from the pan. This method guarantees that signature perfect texture every time.

Ingredients for Fried Bee Hoon Recipe Sg

Transform simple rice noodles into Singapore’s most beloved stir-fry with these bold, savory ingredients.

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The rice vermicelli is everything here—look for thin strands at any Asian market (or the international aisle at Walmart). I always grab Thai Kitchen or Swan brands for consistency. Prawns should be fresh or frozen wild-caught from Trader Joe’s—avoid the pre-cooked kind. For that authentic wok hei, a well-seasoned carbon steel wok is ideal, but a heavy skillet works too.

No prawns? Chicken breast cut into thin strips works beautifully. Skip the oyster sauce? Mushroom stir-fry sauce gives similar depth. Vegetarian? Swap in firm tofu cubes and use veg oyster sauce. The noodles must be soaked until pliable but still slightly firm—10-15 minutes in warm water usually does it. Don’t oversoak or they’ll turn mushy.

Prep all ingredients before firing up the wok—this moves fast. Leftovers? They’ll keep 2-3 days in the fridge, but the texture is best fresh. Reheat quickly in a hot pan with a splash of water to restore that springy bite. Never microwave or the noodles will clump.

Step-by-Step Instructions for Stir-Fried Noodle Perfection With Prawns and Egg

Master this wok technique and you’ll achieve that coveted smoky char and perfect texture every time.

Step 1: Prepare the Noodles and Aromatics

Drain the 8 oz Rice Vermicelli Noodles thoroughly after soaking—they should be pliable but not mushy. I squeeze them gently in my hands to remove excess water, which prevents steaming in the wok.

Finely mince the 4 cloves Garlic Cloves and thinly slice the 2 whole Shallots. If using, finely chop the 1 tbsp Dried Shrimp—it adds a deep umami punch to the dish. Have all your ingredients prepped and within reach; stir-frying moves fast.

Step 2: Stir-Fry the Prawns and Aromatics

Heat 2 tbsp Vegetable Oil in a wok over high heat until it shimmers. Add the 12 pieces Medium Prawns and stir-fry for 1-2 minutes until they turn opaque and pink. Remove them from the wok and set aside.

In the same wok, add the remaining 1 tbsp Vegetable Oil if needed, then toss in the shallots, garlic, and dried shrimp. Stir-fry for 30 seconds until fragrant—this is where the magic starts. Be careful not to burn the garlic; it should be golden, not brown.

Step 3: Cook the Eggs and Noodles

Push the aromatics to one side of the wok and pour in the 2 whole Large Eggs. Scramble them lightly for 20-30 seconds until just set but still slightly runny. The residual heat will finish cooking them as you combine everything.

Add the drained Rice Vermicelli Noodles to the wok. Stir-fry for 2-3 minutes, tossing constantly to coat the noodles evenly in the oil and aromatics. You’ll notice the noodles start to take on a slightly translucent appearance as they absorb the flavors.

Step 4: Combine Everything with Sauce

Return the prawns to the wok. Add the 1 cup Bean Sprouts and 3 whole Green Onions, then drizzle in the 2 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Sesame Oil, and 0.5 tsp White Pepper.

Stir-fry everything together for another 2-3 minutes until the noodles are tender and the sauce coats them evenly. The bean sprouts should remain crisp, and the green onions should be vibrant green. Taste and adjust seasoning if needed.

Step 5: Serve Immediately

Transfer the stir-fried noodles to a serving plate while they’re hot. The prawns should be plump and juicy, the eggs silky, and the noodles perfectly coated in the glossy, savory sauce. Garnish with extra green onions if desired.

This dish is best enjoyed fresh, so dig in right away. The contrast of textures—chewy noodles, crisp sprouts, and tender prawns—makes every bite unforgettable.

Troubleshooting Great fried bee hoon recipe sg

Noodles Too Mushy

This usually means the rice vermicelli soaked too long. Stick to 10-15 minutes in warm water—they should be pliable but still firm. I squeeze out excess water before stir-frying to prevent steaming. 💡

Prawns Rubbery

Overcooking is the culprit. Stir-fry the 12 pieces Medium Prawns just until they turn opaque and pink—about 1-2 minutes. Remove them immediately and finish cooking later with the noodles.

Dish Too Dry

Add a splash of water or 1 extra tbsp Light Soy Sauce while stir-frying. The noodles absorb liquid quickly, so keep them moving and check the texture frequently. High heat helps prevent dryness too.

No Wok Hei Flavor

Your wok or pan isn’t hot enough. Use high heat and a well-seasoned carbon steel wok. If using a skillet, let it preheat for 5 minutes before adding oil. Small batches cook better than overcrowding.

Sauce Unevenly Distributed

Mix all sauces together before adding to the wok. I combine the 2 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce, and 1 tbsp Oyster Sauce in a small bowl first. Toss everything vigorously for the last 2-3 minutes.

Eggs Overcooked

Scramble the 2 whole Large Eggs just until they’re slightly runny. The residual heat will finish them as you combine with the noodles. Push them to the side of the wok to keep them soft and silky. 🌟

Frequently Asked Questions