Economical fried bee hoon (or rice vermicelli) is undoubtedly one of the cheapest hawker meals (besides light bites like popiah or curry puff) we can find in Singapore.
A plate of bee hoon with some sauteed cabbage and a sunny side up from a coffeeshop in my neighbourhood merely costs $1.80. And its portion is more than enough to fill me up every time.
The only drawback of such a meal which I don’t quite appreciate is that the bee hoon and the available ingredients that are mostly deep-fried are usually very greasy.
So the only solution to this is to create a homemade version that is slightly healthier than the outside one. We just have to go easy on the oil and salt. If you have an air-fryer, that will be even better. Less grease, less hassle.
You can pair fried bee hoon with any side ingredients that you and your family like so it’s never a boring dish to eat because there can be endless possibilities.
Whenever I make this bee hoon at home, the husband will jump with joy. I’m pretty sure it’s the luncheon meat that excites him more because I don’t normally buy processed meats. But for this bee hoon dish, I think having it with luncheon meat is a must so I approve, lol. ?
- 200g bee hoon (rice vermicelli), soaked in water for 1/2 hour & drained
- 200g bean sprouts
- 100g cabbage, chopped
- 1 carrot, peeled & shredded
- 4 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tbsp fish sauce
- 100ml water
- dash of sesame oil
- fried egg
- luncheon meat
- fish cake