Name: Singapore beehoon
Yield: Serves four
Cuisine: Malaysian
Ingredients: 100 g (3 oz) cooked shredded chicken; 1 tbsp dark soy sauce; 100 g (3 oz) char sieu (red roast pork), sliced; 1 tbsp light soy sauce; 150 g (5 oz) prawns, shelled ½ cup bean sprouts; ½ cup shredded lettuce; 1 tbsp crisp-fried shallots (available from Asian grocery stores); 250 g (8 oz) rice vermicelli; 1 lemon, quartered; ½ onion, or 4 shallots, sliced; 1 tbsp vegetable oil; 1 tbsp chicken stock or water; 1 egg, lightly beaten; 2 spring onions, finely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Singapore noodles, or Sing chow, is widely known outside the Lion City, but unheard of in its home town. More usually it is simply called fried beehoon, after the noodle itself. The popular addition of curry powder is not to my taste, but feel free to add a teaspoon worth of good, fresh Malaysian curry powder if it is to yours.

Ingredients

250 g (8 oz) rice vermicelli
1 tbsp vegetable oil

Method

Pour boiling water over noodles in a heatproof bowl and let stand for 6 to 7 minutes. Rinse in cold water, and drain.

Heat oil in a hot wok and fry onion until it starts to soften. Add egg and stir until softly cooked. Add drained noodles and stir constantly to coat with egg. Moisten with a little stock and cook for 1 minute, then add chicken, pork and soy sauces and cook for 2 minutes.

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