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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. RealNoobCook — June 28, 2010 @ 10:27 am

    Hi…jus tried tis dish for d 1st time,n it’s delicious!yummy yummy ;)


    • wiffy replied: — June 28th, 2010 @ 1:29 pm

      I’m happy to hear that :)


  2. Brooke — May 11, 2011 @ 5:20 pm

    It’s one of those simple dishes that I’ve always seen mommy cook but never bothered to remember. Today I decided to fry my own beehoon for the first time and then realized I haven’t the slightest idea how to proceed. Your recipe was a life saver. I used “pork cubes” instead of pork stew. Not sure if they are the same but still the outcome was good. I was lazy so for step 7, instead of using a clean wok, I just continued using the frying pan I just fried the carrots in. At first I thought the instruction was such to prevent the beehoon from sticking to the pan, but that didn’t happen. So… all’s well.


  3. lilballerina — September 8, 2011 @ 3:24 pm

    i just tried your recipie and its awesome! may i ask if your version is salty enough? i think i added too much soya sauce and its abit salty!! thanks for sharing this recipie! its awesome!!! =)


  4. teresa — November 6, 2011 @ 9:40 pm

    Hi, your receipe is great. Many thanks for sharing. For ready made fried shallots, which brand do u use? where to buy? Thanks :)


  5. Evonne — February 18, 2012 @ 7:27 am

    Thank you so much for the recipe! My husband loves it a lot on my first attempt! : D


  6. Kaitlylicous — April 21, 2012 @ 11:49 pm

    My dad loves this dish too but normally we will add 2 cans of pig trotters and lots of Cai Xin.


  7. Tiffany — February 13, 2013 @ 1:19 pm

    How many ml is your one cup of water? 200ml or 250ml?


    • wiffy replied: — February 13th, 2013 @ 1:34 pm

      I’m using the rice cup here so it’s 200ml. But it doesn’t matter whether you are using the 200ml or 250ml measurement for this recipe (unlike in a bake), as you just need to simmer until the noodles are dry.


  8. Angela — February 19, 2013 @ 11:20 am

    Thank you for leaving this easy-to-cook recipe ! It is my most favorite dish ever:):) Reminds me very much of my granny’s home cooked meals . Thanks ! Tastes delicious !



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