Mum’s Fried Beehoon (Singapore Noodles)

Alexandra Wong's avatar
Alexandra Wong

Ingredients

  • 150
    grams Vermicelli noodles
    soak for 1.5 hours in room temperature water
  • 150
    grams Prawns (or shrimps)
    de-shelled and de-veined
  • 1/2
    Cabbage
    cut into strips
  • 1
    tbsp Dark soy sauce
  • 2
    tbsp Light soy sauce
  • 3
    tbsp Cooking oil
  • 3-4
    cloves Garlic
    diced
  • 3
    Eggs

Instructions

1
This is also known as the ‘Singapore Noodle.’ Beehoon is the Malaysian word for vermicelli noodles.
2
Cook the aromatics. Sauté garlic, prawns and add in cabbage. Add in a dash of salt.
3
Pro tip: Each ingredient has a key role in the flavour. Adding the cabbage and prawns early give them extra time to flavor the oil. Also seasons every layer.
4
Make the sauce by mixing dark soy sauce, light soy sauce and the water used to soak the prawns. Mix and pour into the noodles. Mix, and then add bean sprout.
5
Mix in the cut omelette strips last and mix. Voila!
6
Enjoy!
Alexandra Wong's avatar
This is also known as the ‘Singapore Noodle.’ Beehoon is the Malaysian word for vermicelli noodles.