This dish serves as a delightful breakfast for the locals here in Singapore. Food stalls selling it can be found everywhere in Singapore’s hawker centers and markets. Often, they offer 2 types of noodles to customers: fried bee hoon and fried Hokkien yellow noodles. Sides would range from luncheon meat, sunny-side-up, hot dog & fish cake, just to name a few.
A search online gave me a variety of how such stalls are named: ‘economical bee hoon’, ‘economic bee hoon’ and ‘economy bee hoon’. I’ve decided to stick to the first version, since it’s the only one that’s grammatically correct.
Ingredients (Fried Bee Hoon):
- Oil: 2 tbsp
- Shallot: 20g, chopped finely
- Chilli padi: 5, chopped finely
- Bean sprout: 200g
- Shaoxing wine: 2 tbsp
- Bee Hoon: 300g (6 slices), soaked 1 hr in water
- Dark soy sauce: 4 tbsp
- Fish sauce: 2 tbsp
- Sesame oil: 1 tbsp
- White pepper: to taste
Method (Fried Bee Hoon):
- Heat up oil in wok.
- Stir fry shallots and chillies till fragrant.
- Add in bean sprouts & Shaoxing wine. Fry for 1 min.
- Add in bee hoon, dark soy sauce, fish sauce, sesame oil and pepper.
- Continue stirring till everything is mixed together.
- Serve hot with side dishes & red chilli oil.
Serving:
3 – 4 persons
Fiery rating:
👿 👿
Ingredients (Fried Yellow Noodles):
- Oil: 3 tbsp
- Shallot: 100g, chopped finely
- Spring onion: 2 stalks, sliced
- Hokkien yellow noodles: 1kg
- Shaoxing wine: 2 tbsp
- Sesame oil: 1 tbsp
- Caramel sauce: 2 tbsp
- Sweet dark sauce: 3 tbsp
- Fish sauce: 2 tbsp
- Oyster sauce: 2 tbsp
- White pepper: to taste
Method (Fried Yellow Noodles):
- Heat up oil in wok.
- Stir fry shallots and spring onions till fragrant.
- Add in the remaining ingredients.
- Continue stirring till everything is mixed together.
- Serve hot with side dishes & green pickled chillies.
Serving:
5 – 6 persons
