The Most Awesome Fried Bee Hoon for Home Parties

Stir Fried Bee Hoon

Prep time: 10 minutes
Cook time: 15 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 packet bee hoon (500g)
- 1/4 round cabbage (shredded) 
- 2 inch of carrot (shredded)
- 3 eggs (beaten, with sesame oil, salt & pepper to taste)
- 200g of medium size tiger prawns, (peeled & deveined)
- 200g of squid, (washed & cut into thin slices)
- 4 chinese black mushrooms, (soak in hot water till soft & slice thinly)
- 100g of pork belly, (slice thinly and marinate with sesame oil, salt & pepper to taste)
- 6 shallots, (slice thinly)
- 3 cloves of garlic, (chopped coarsely)
- 1 piece of fish cake, (cut into thin strips)
- 2 tbsp of dried shrimps, (washed)
- 1 tbsp of salted radish, (chye poh) 
- 200g of bean spouts (washed & plucked) 
- 4 tbsp oil 

- 2 tbsp of oyster sauce

- 2 tbsp of dark soya sauce 

- 2 tbsp of light soya sauce

- 1 tbsp of sesame oil

- 1 tbsp of fish sauce 

- 1/2 cube of maggi ikan bilis stock 

- 1 cup of water 

Picture of the ingredients used

Direction 

1. Soak the bee hoon entirely in water for 30 minutes. Drain and set aside. 

2. Add 1 tbsp oil in a heated pan and pour the beaten egg in. Stir fry til eggs become scrambled. Remove from heat and set aside for use later. 

3. In a big wok, heat the oil and saute shallots, garlic and dried shrimps for 3 minutes or till fragrant. 

4. Add in dried shrimps, mushrooms and pork belly and saute for another 3 minutes. 

5. Put in the cabbage and carrot, stir fry for about 2 minutes and add in the bee hoon. 

6. Fry the bee hoon for 3 min. Add in the water, ikan bilis cube, dark and light soya sauce and oyster sauce. 

7. Keep stirring the bee hoon to ensure even color and taste. 

8. Cook till bee hoon has soaked up all the water. This will takes around 10 minutes. 

9. Add in the scrambled eggs, squid and prawns. Stir fry to mix well or till seafood is almost cooked. 

10. Add in the bean spouts last and mix well with bee hoon. 

11. Finally, season with sesame oil, fish sauce & pepper to taste before turning off the stove. 

12. Dish up and sprinkle chopped spring onions as garnish.