Or apparently, Singapore noodles they are called. That is how popular fried bee hoon is in Singapore that the world calls it Singapore noodles, haha. Every family has a variation of it. The Malays will put lots of ingredients and white pepper, the Chinese for breakfast keep it plain with just soy sauce, and the Indians here have it red and fiery. It even has a nickname here called ‘Mee Birthday’ because at every birthday event, these noodles are always served. The reason being, it’s easy to cook and delicious to eat.
So we were tickled again when we went to M&S in London and saw this…
So today, since I had bought a packet of brown rice vermicelli noodles (bee hoon, essentially thin rice noodles), I decided to fry them. Usually, prawns, sawi (Chinese leafy greens), tomatoes, squid, fishcakes, chicken or beef are added. I kept mine simple and healthier with more vegetables.
Once the beef is cooked, add in vegetables and all the other ingredients. This is the best dish to get rid of leftovers! I added carrots, red capsicum, fishcake slices and broccoli. Oh, and some cherry tomatoes. Once everything is cooked, add in the boiled bee hoon, rice noodles and season with soy sauce, oyster sauce and lots of white pepper. Don’t forget to season with salt too!
The Malays love to eat this with picked sliced green chillies and fried shallots. Yums! It can be a very healthy dish if you use brown rice noodles, add lots more vegetables and use lean meat.
The Singapore noodles, momscancook style.
The Occasional Cook 