Authentic Singapore Fried Bee Hoon: A Flavorful Noodle Stir-Fry

Easy Singapore-Style Fried Bee Hoon Noodles Recipe - Authentic Flavor

Discover the true taste of Singapore with this mouthwatering fried bee hoon recipe. Thin rice vermicelli noodles are soaked and stir-fried to crispy perfection, accompanied by succulent shrimp, savory shiitake mushrooms, and tender baby bok choy.

Contrary to popular belief, the “Singapore noodles” known outside of Singapore aren’t actually found in the country itself. In Singapore, this dish is simply called bee hoon – a delightful stir-fry featuring thin rice vermicelli, mild soy sauce seasoning, fresh vegetables, and a modest selection of seafood like prawns (shrimp) and sotong (squid).

One key difference between authentic Singaporean bee hoon and its Westernized counterpart is the absence of curry powder. The local version boasts a milder flavor profile, offering a refreshing contrast to the fiery dishes often found in Singaporean cuisine. Don’t worry though – if you crave some heat, there are always hot chiles available on the side to spice things up!

This homestyle dish is a staple in Singaporean households, with families adding their own personal touches based on taste preferences and available ingredients. While it’s challenging to fully replicate the unique wok hei flavor achieved by hawker stands’ well-seasoned woks and jet-fired stoves, this recipe brings the essence of Singapore right to your kitchen.

Fried bee hoon is quick and easy to prepare. There’s no need to pre-cook the noodles – just soak, drain, and fry. To achieve the perfect texture and prevent sticking, don’t be shy with the cooking oil. For an extra kick, try making your own pickled chiles using the simple recipe provided below.

Fried Bee Hoon (Singapore Noodles) Recipe


  • 2 ounces (57g) green Thai bird chiles, seeds removed, sliced crosswise into 1/2-inch pieces
  • 2 cups (473ml) boiling water
  • 1/2 cup (118ml) rice wine vinegar
  • 1 teaspoon plus 3 tablespoons soy sauce, divided
  • 1/2 teaspoon granulated sugar
  • Kosher salt
  • 6 tablespoons (90ml) vegetable oil, divided
  • 4 medium shallots (4 ounces; 113g), peeled and finely sliced (about 1 cup)
  • 4 medium cloves garlic (3/4 ounce; 4g) sliced thinly (about 2 tablespoons)
  • 3 ounces (85g) shiitake mushrooms, sliced (about 1 cup)
  • 4 ounces (113g) baby bok choy leaves (about 1 1/2 cups)
  • 8 ounces (226g) medium peeled, deveined, raw shrimp, tail on
  • 5 ounces (145g) dried rice vermicelli, soaked in hot water for 15 minutes
  • 1/8 teaspoon white pepper
  • 1 cup (2.75 ounces; 77g) bean sprouts


  1. Start by preparing the pickled chiles. Place sliced chiles in a small bowl and cover with boiling water. Let them sit for 10 minutes, then drain. Mix in vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt until the sugar dissolves. Chill for at least 30 minutes, or preferably overnight for the best flavor. These pickled chiles can be stored in an airtight container in the refrigerator for up to 1 month.
  2. For the Stir-Fry: Heat 3 tablespoons oil in a wok over medium heat until it shimmers. Add shallots, garlic, and mushrooms. Stir-fry for 4 to 5 minutes, until the mushrooms soften and begin to brown, releasing their savory aroma.
  3. Increase the heat to medium-high and add the bok choy. Cook for about 1 minute, just until it starts to wilt. Now, add the remaining 3 tablespoons of oil, followed by the shrimp, softened vermicelli, 3 tablespoons soy sauce, and white pepper.
  4. Continue cooking, stirring constantly, until the seasonings are well combined with the noodles, the shrimp turn pink and opaque, and the noodles start to brown on the bottom of the pan. This should take about 2 minutes. If the noodles begin to stick, add a little extra oil. Remove from heat and mix in the bean sprouts. Taste and adjust seasoning with salt and/or soy sauce as needed. Serve your delicious fried bee hoon immediately, with the pickled chiles on the side for those who like it spicy!


For the most authentic texture and flavor, use dried thin rice vermicelli in this recipe.

Nutrition Facts (per serving)
364 Calories
22g Fat
25g Carbs
18g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 364
% Daily Value*
Total Fat 22g 28%
Saturated Fat 2g 9%
Cholesterol 120mg 40%
Sodium 1396mg 61%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 18g
Vitamin C 36mg 182%
Calcium 119mg 9%
Iron 2mg 10%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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