Serves 4 people
250 g bee hoon (rice vermicelli), soaked for 10 minutes then drained
8 prawns
2 squids (trimmed & cut into rings)
20 g chye sim (cut into 5cm lengths)
½ yellow onion (sliced)
2 eggs (beaten)
2 cloves garlic (minced)
15 g bean sprouts
2 stalks spring onion (cut in 10 cm lengths)
2 tsp white pepper
2 tbsp fish sauce
1 tbsp sugar
2 tbsp shaoxing wine
1 tbsp sesame oil
400 ml fish broth
2 tbsp vegetable oil

Recipe Courtesy of
Asian Food Network

Seafood White Beehoon

Introducing a staple and easy-to-prepare meal for the family - The Seafood White Bee Hoon, a dish that is considered a national cuisine along the ranks of Chilli Crab and Hainanese Chicken Rice. The bee hoon, simmered to perfection in a concoction of stock, fish sauce and spices, and mixed with fresh seafood, vegetables and creamy strings of egg is the perfect meal for the young and old.

Difficulty: Easy

Preparation: 20 min
Cook: 10 min
Clean up: 10 min

Steps: 2 steps
16 Ingredients

Difficulty: Easy
Steps: 2 steps
16 Ingredients

Preparation: 20 min
Cook: 10 min
Clean up: 10 min

Instructions

Fry ingredients
- Heat up vegetable oil in a wok over high heat.
- Add sliced onions and garlic, and saute.
- Add prawns and cook until slightly pink.
- Add the chye sim stalks and spring onion sections and saute.
- Add the soaked bee hoon and squid and toss together.

Season the noodles
- Pour in the fish sauce, sugar, shaoxing wine, white pepper and half the fish stock and stir.
- Allow the noodles to simmer and absorb the liquid. Add more fish stock if needed.
- Push the noodles aside, and pour in the beaten eggs. Scramble and stir to combine.

Plate and Serve!

Stir in the chye sim leaves and sesame oil. Serve.

Prev Recipe

Steamed Brown Cake

Next Recipe

Mala Xiang Guo Recipe | How to make Mala Xiang Guo

Categories:

Reviews

Name: Seafood White Beehoon
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 250 g bee hoon (rice vermicelli), soaked for 10 minutes then drained; 8 prawns; 2 squids (trimmed & cut into rings); 20 g chye sim (cut into 5cm lengths); ½ yellow onion (sliced); 2 eggs (beaten); 2 cloves garlic (minced); 15 g bean sprouts; 2 stalks spring onion (cut in 10 cm lengths); 2 tsp white pepper; 2 tbsp fish sauce; 1 tbsp sugar; 2 tbsp shaoxing wine; 1 tbsp sesame oil; 400 ml fish broth; 2 tbsp vegetable oil