Singapore beehoon

Preparation info

  • Serves


    • Difficulty


Appears in



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.


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


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.