Home ยป Hawker centre food- How to make Singapore fried vermicelli bee hoon

Some weekend breakfasts can be simple and different from the regular ones with this Singapore fried vermicelli Bee Hoon. This is one of the simple one-pot meals when I want to go for a simple weeknight dinner. There are many variants in making this Bee Hoon. Malaysian, Indonesian and Singapore bee hoon differs from each other by the usage of the ingredients and not to mention, the sauces. Today I am making a Singapore fried vermicelli bee hoon which includes tomato sauce, chilli sauce along with oyster sauce and soy sauce.

By the way, what is Singapore fried vermicelli bee hoon?

Bee Hoon is a dry rice vermicelli/dry noodles commonly used as a staple food around East and Southeast Asian countries. Bee hoon is available in different flavours and tastes based on the base ingredient they use to make it.

Based on the base ingredients and size the rice noodles differ. Rice noodles are available in different lengths and widths. They are flat, wide, thin, thick. Pad thai and Kwayteow uses different types of rice noodles. To ease up the comparison one may look like linguine and one is like spaghetti.

  • Thin bee hoon
  • Thick bee hoon
  • Lao Shu Fen/silver needle noodles
  • Ho Fun

The noodles list does not end here. Wheat noodles produce a long list. And glass noodles are served with soup, stir-fries are made from the starch of mung bean, sweet potato, tapioca starch. These transparent, clear, springy noodles are a treat to have.

What do we to make Singapore fried vermicelli bee hoon?

Bee hoon

Today, I am using white bee hoon. Red rice and brown rice bee hoon can also be used in this recipe without any modification.


Other than cabbage and carrot, we include garlic, spring onion and bok choy to add nutritional value to the recipe.


We include shrimp and fish cake to make the recipe more flavorful and tasty. Any meat or even vegetarian protein like tofu can be a replacement for shrimp.

Sauces & condiments

We are using a list of sauces like tomato, chilli, oyster and soy sauce in this recipe.

Breakfasts to try

Prawn tofu laksa– A Malay cuisine prawn laksa that is made using homemade laksa paste.

High protein breakfast wraps– A high protein wrap recipe loaded with vegetables to fulfil the nutrition requirement for the day. A good start to start the day with protein powder.

Healthy finger millet steam cake/puttu– A healthy steam-cooked breakfast includes healthy ragi/finger millet. The recipe can be served as a sweet version as well.

Hawker center food-Singapore style bee hoon goreng

Hawker centre food- How to make Singapore style fried vermicelli

A common breakfast recipe available in hawker centres in Singapore.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Indonesia, Malay, Singapore
Servings 4


  • Wok/Kadai


  • Bee hoon-Rice vermicelli-250 gm
  • Copped spring onion-3 bunches
  • Bok choy-4 bunches
  • Cabbage-1/2 medium-sized
  • Carrot-1
  • Fried onion/shallot-3 tbsp
  • Garlic-4 cloves

For sauce mix

  • Tomato sauce-3 tbsp
  • Chilli sauce-1 tbsp
  • Oyster sauce-2 tbsp
  • Dark soy sauce-1 tbsp
  • Light soy sauce-1 tbsp
  • Pepper powder


  • Shrimp-10 to 12
  • Fish cake-3 big


For bee hoon

  • Let us prepare bee hoon first.
  • Cook the bee hoon in boiled water for 1 minute. And keep covered.
  • Rinse the cooked bee hoon in room tempreature water.

Sauce Mix

  • Let us prepare the sauce mix.
  • Add tomato sauce in a bowl.
  • Now add chilli sauce.
  • It is time to add oyster sauce. I am using vegetarian oyster sauce
  • Add light soy sauce and dark soy sauce.
  • Mix everything until all the sauces blend together evenly.
  • Add white pepper powder to the sauce mix.
  • Add sesame oil and mix well to obtain the correct consisitancy for the sauce.

Fried bee hoon

  • Add oil in a wok/kadai.
  • Add chopped garlic and roast well.
  • Now add carrot and saute for a few minutes.
  • Add shrimp and cook for few minutes until the colour changes.
  • Add cabbage and saute.
  • It is time to add the sauce mix.Add half of the sauce mix at first and you can adjust the sauce later on.
  • Mix thorougly to spread the sauce evenly.
  • Add cooked bee hoon and mix carefully not to break or mash the bee hoon.
  • Add Bok Choy and mix well. You can add bok choy after blanching if you prefer.
  • Add chopped spring onion and mix.
  • Add sliced fish cake. Fish cake is already cooked one. So it won't take much time to cook.
  • Sprinke fried onion and serve.
  • Singapore style bee hoon Goreng is ready to serve.


  • 1 pack of bee hoon is enough for 10 people.
  • This recipe can be topped with fried tofu.
  • Any type of fish cake, the fishball can be used in this recipe to enhance the recipe. Especially herbs, spring onion, chilli flavoured fish ball/cake will be the best option to add.
Keyword beansprout, Bee hoon, bee hoon gorng, fish cake, fried bee hoon, light breakfast, quick breakfast, seafood breakfast

Seafood: Shrimp, clams, squid, firm white fish slices
Meat: boneless skinless chicken, egg
Vegan or vegetarian: dried bean curd slices, extra-firm tofu

I used shredded cabbage and carrots for the contrast of colour. You can use any of the following:
Baby bok choy, choy sum, and beansprouts are perfect to use for this dish


  • Follow the instruction in the package for cooking the bee hoon. Do not soak the noodles for too long.
  • Cook the seafood and/or meat first and then dish out to prevent overcooking.
  • Add the greens in the last stage to avoid mushy greens.
  • You can blanch the greens before adding it the dish.

Did I miss anything?

Now I would like to hear from you!

Let me know how you make this recipe and if you have any tricks and improvements.

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