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Fried Bee Hoon with Stewed Pork

Fried Bee Hoon with Stewed Pork Recipe

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Update (Jan 2014): First posted in Feb 2009, now updated with new photos and improved recipe

This one-dish meal brings back fond memory of my childhood. I used to wolf down several plates in a day whenever my mum cooked this dish! This homely dish has a bit of everything – carbs, vegetables and meat making it a balanced one-dish meal. Commonly known as “bee hoon” (米粉) in Singapore, rice vermicelli are thin noodles made from rice.

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It is also known as bihun, rice noodles or rice sticks. It keeps pretty well for a few hours without becoming soggy, hence I usually cook more for two meals. You can also keep it warm in the rice cooker throughout the day.

Fried Bee Hoon with Stewed Pork Recipe

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45 Responses to “Fried Bee Hoon with Stewed Pork”

  1. HoppingHammy — February 12, 2009 @ 9:43 am

    This photo looks like something straight out of a high-class restaurant menu. Absolutely perfect presentation!

    And nice square plate too. I’ve always wanted to eat from a square plate. (random) :lol:


  2. Eat. Travel. Eat! — February 12, 2009 @ 11:00 am

    Just by looking at the ingredients and your photo I know this will definitely taste awesome! It looks so high class!

    I’ve never seen stewed pork come from a can before. Wonder how it tastes!


  3. Dorie — February 12, 2009 @ 1:45 pm

    Oh yes! My Mum used to cooked this for me when I was young too. My favourite food kept hot in a flask for my lunch when I come home from school. I would smother ketchup on it.
    Thank you for bringing back fond memories of my childhood in M’sia.
    Rgds, Dorie


  4. Alice — February 12, 2009 @ 5:10 pm

    Just simple and delicious! Love it. :wink:


  5. didally — February 12, 2009 @ 7:05 pm

    AHH! You made me crave for it right now! :o

    I haven’t cooked this for a very long time since the stewed pork/ribs were banned. I can also eat this the whole day too if I can. lol

    And I try to do it like how my mum does it too. Love it with her chilli paste. :P

    Ok.. I can’t resist. I’m gonna cook this soon!!


  6. lisaiscooking — February 12, 2009 @ 10:44 pm

    Looks delicious! I love the garnishes and all the veggies.


  7. tigerfish — February 13, 2009 @ 7:44 am

    In my family, we simply use the Tir Ka Guan (Canned Stew Pork in HOkkien)…no carrots and cabbage most of the times. But ever since I “disallow” my parents to eat this, I never get to eat it myself as well. Hee heee….

    A childhood dish for me too ;p


  8. krissy — February 13, 2009 @ 8:35 am

    was browsing blogs and came across yours. very cool website. we’re in the same category of blogs! yay to the love of food. <3

    hope to learn and try some of your recipes!



  9. jovin — February 13, 2009 @ 2:10 pm

    I love fried bee hoon… My mum always use sliced char siew which adds colour and flavour to this dish.


  10. dhanggit — February 13, 2009 @ 5:01 pm

    oh my !! we love to cook this on birthday parties!! and i must admit the way you capture it on your lens is really magnificent! i could imagine the taste from here! yum :XO: