Singaporean bee hoon recipe


• Spoon for cooking

• Bowl
• Plate
• Sauce Pan for singaporean bee hoon recipe.


2 cups boiling water

  • 1/2 cup rice wine vinegar
  • 1 teaspoon plus 2 tablespoons soy sauce, divided
  • 1/2 teaspoon sugar
  • Kosher salt
  • 6 tablespoons vegetable oil, divided
  • 4 medium shallots, peeled and finely sclied (about 1 cup)
  • 3 ounces shitake mushrooms, sliced (about 1 cup)
  • 8 ounces medium shrimp, peeled for singaporean bee hoon recipe .
  • 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
  • 1/8 teaspoon white pepper
  • 1 cup bean sprouts


  • 4 ounces green Thai bird chilies, seeds removed, sliced.
  • 4 ounces baby bok choy leaves (about 1 1/2 cups) for singaporean bee hoon recipe .
  • 4 medium cloves garlic, sliced thinly.



Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain for singaporean bee hoon recipe.

2. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool.

3. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to

4. F

or the stir-fry: Heat 3 tablespoons oil in wok over medium heat until shimmering.

5. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minute


6. I

ncrease heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute.

7. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts.

8. Co

ok, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes for singaporean bee hoon recipe.

9. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.


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