• Cook Time: 5 min
  • Serves: 2


  • 200 g Bee Hoon (rice vermicelli)
  • 100 g boneless and skinless chicken breast, cut into thin strips
  • 170 g shrimp, shelled and deveined
  • 2 cloves garlic, minced
  • 100 g yellow onion, sliced
  • 50 g red bell pepper, sliced
  • 170 g bean sprouts
  • 2 eggs, lightly beaten
  • 3 stalks spring onion, cut into two- inch lengths
  • 1 Tbsp oyster sauce
  • 2 Tbsp curry powder
  • 1½ Tbsp soy sauce
  • 2 Tbsp vegetable oil
  • ½ Tbsp sugar
  • ¾ cup water


Step 1: Soak the bee hoon in water
Soak 200 g bee hoon in warm for 20 minutes, or until they become soft. Strain and set aside.
SG Fried Bee Hoon_step1.PNG

Step 2: Make sauce
In a small bowl, mix 1 Tbsp oyster sauce, 2 Tbsp curry powder, 1½ Tbsp light soy sauce, ½ Tbsp sugar and ¾ cup water. Set aside.
SG Fried Bee Hoon_step2.PNG

Step 3: Stir fry vegetables and meat
Heat 2 Tbsp of oil in a wok or skillet over high heat. Add sliced yellow onion, sliced red bell peppers and stir fry until soft, add in garlic. Add sliced chicken breast and cleaned shrimps, stir-fry until chicken is white and shrimps turn red.
SG Fried Bee Hoon_step3.PNG

Step 4: Stir fry the noodles, bean sprout, eggs and sauce

Add the bee hoon and bean sprout, stir to combine well with all the ingredients, for 1 minute. Add the eggs cook for 1 minute. Add in the sauce and cut spring onions. Stir until well combined.
SG Fried Bee Hoon_step4.PNG

Step 5: Serve

Turn off the heat and serve noodles immediately.
SG Fried Bee Hoon_step5.PNG


Purchase In-Store

    +(65) 6727 3699