Fried Bee Hoon
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 1 can of stewed pork (see note)
  • ⅓ large carrot, julienned (about 40g)
  • 1 packet leafy vegetables washed and plucked (about 180g) - I used xiao bai cai
  • 4 handfuls beansprouts, washed and plucked (about 120g)
  • 30g minced garlic
  • 100g fishcake, sliced in strips
  • 2 tablespoons shallot oil (made by frying thinly sliced shallots in oil on stovetop or microwaving for about 3 min) - this can be prepared in advance. I usually make a batch (of both crispy shallots as well as the shallot oil) to store for use for a week.\
  • 2 tablespoons olive oil (for frying)
  • ½ big packet bee hoon (200g) - I use Chilli brand
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce (optional: for colour)
  1. Soak bee hoon in room temperature water till softened (about 15-30min).
  2. Remove stewed pork from can. Remove all bones and shred the meat (not too finely). Set aside.
  3. Strain the gravy from the canned stewed pork with an oil filter paper. You will get a clear brown broth.
  4. Heat 2 tablespoons olive oil in a wok and fry the minced garlic till fragrant.
  5. Add the carrots. Fry for a couple of minutes then add in the leafy vegetables. When the leafy vegetables are starting to wilt, add the fishcake and beansprouts.
  6. Fry for a minute then add the pre-soaked bee hoon.
  7. Pour the shredded stewed pork together with the strained liquid over the mixture and mix evenly.
  8. Add the seasoning. Start with the recommended amount of seasoning and adjust thereafter according to preference.
  9. Dish and top with more crispy shallot bits and oil if desired.
If not using canned stewed pork ribs, increase the seasoning of oyster sauce and light soy sauce. Start with 1 tablespoon of oyster sauce and 1 teaspoon of light soy sauce then add more according to taste.
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