Thin white rice vermicelli noodle (bee hoon) simmered in flavorful stock, seasonings, and a variety of seafood is popular in Singapore. I’m sharing a simple version.
What is Singapore seafood white bee hoon?
A while ago I made this stir-fried white bee hoon, which we really enjoyed. It’s almost similar to this seafood white bee hoon, but that version is dry without any gravy. The Singapore seafood white bee hoon is made famous by a coffee shop in Sembawang. What makes the seafood white bee hoon so special is the stock that is slowly cooked for hours and hours. The stock is used to simmer the bee hoon. The appearance of the dish is really nothing that will scream “MUST TRY” when you first look at it. It’s kinda of like a “wet” stir-fried bee hoon. But we do enjoy it.
Easy simple stock
I didn’t make the chicken stock from scratch. I used a store-bought good-quality chicken stock, which save some time. If you want to make the chicken stock from scratch, don’t let me stop you. Here’s how I make mine:
1. Bring the chicken stock to a simmer, Bring back to a boil and then lower the heat, cover to let it simmer for 30 minutes. Season with salt and sugar to your taste
2. Then add soy beans and shrimp shells
3. Bring back to a boil and then lower the heat, cover to let it simmer for 30 minutes
4. Strain the stock and discard the solids. Season with salt and sugar to your taste
How to cook Singapore seafood white bee hoon
1. Soak the rice vermicelli noodles in water until softened. It took about 10 minutes. The time depends on the bee hoon you use. Drain off water and set the soaked bee hoon aside while you prepare other things
2. Pat the shrimp pieces dry. Add sesame oil, salt, sugar, ground white pepper and marinate while you prepare other things
3. Preheat your skillet/wok until hot. Add the presoaked bee hoon. Drizzle with about 2 Tbsp of oil on the side and cook for about 1 minute and then flip over and cook another minute and then remove from the wok
4. Add another 1 Tbsp of oil. Add the shrimp and squid (if using) and stir fry until they just barely turn pink. Don’t overcook them. Dish them out and set aside
5. Add the rest of the oil. Saute garlic for about 30 seconds
6. Push it aside and then add eggs and let them cook undisturbed for about 30 seconds
7. Then start scramble them until about 80 % cooked, so they are still a bit wet
8. Pour the stock and bring it to a boil
9. Then add the bee hoon and seasonings and cover. Let it cook until the bee hoon just started to get soften. I used thin bee hoon so I don’t want to overcook it, about 1 minute.
10. Uncover and then I add the yu choy and cover and let it cook for another minute
11. Then add the mussels and cover
12. Let them cook until the mussels open up. Discard the ones that remain closed. Stir to combine. Have a taste and adjust seasoning as needed. Garnish with some stalks of green parts of green onion
13. Serve with limes on the side and some pickled green chilis if you wish
Did you make this Singapore seafood white bee hoon recipe?
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How To Cook Singapore Seafood White Bee Hoon
Ingredients
- 250 gr dried rice vermicelli soaked
- 4 Tbsp cooking oil divided
- 4 large eggs beaten
- 3 cloves garlic minced
Semi-homemade stock:
- 4 cups chicken stock
- ½ cup dried soy beans
- Shrimp shells you peeled
- ½ tsp sugar
- salt to taste
Seafood (you can use whatever you like):
- 300 gr large prawns shelled and deveined (keep it for the stocks)
- 500 gr mussels
Seasonings:
- 1 tsp sesame oil
- ¼ tsp ground white pepper
- 2 tsp fish sauce or more as needed
- 1 Tbsp cooking wine
- Salt to taste
Marinade for shrimp:
- ½ tsp sesame oil
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp ground white pepper
Veggie (use veggie of your choice):
- 5 bunches Yu choy wash and separate each stalk
Other commonly used seafoods:
- la la clams
- squid
Serve with:
Instructions
- Soak the rice vermicelli noodles in water until softened. It took about 10 minutes. The time depends on the bee hoon you use. Drain off water and set the soaked bee hoon aside while you prepare other things
- Pat the shrimp pieces dry. Add sesame oil, salt, sugar, ground white pepper and marinate while you prepare other things
Prepare homemade stock:
- I used store-bought good quality chicken stock (low-sodium, you don't have to). Bring to a simmer, then add soy beans and shrimp shells. Bring back to a boil and then lower the heat, cover to let it simmer for 30 minutes
- Strain the stock and discard the solids. Season with salt and sugar to your taste
Dry-fry the bee hoon:
- Preheat your skillet/wok until hot. Add the presoaked bee hoon. Drizzle with about 2 Tbsp of oil on the side and cook for about 1 minute and then flip over and cook another minute and then remove from the wok
Start cooking:
- Add another 1 Tbsp of oil. Add the shrimp and squid (if using) and stir fry until they just barely turn pink. Don't overcook them. Dish them out and set aside
- Add the rest of the oil. Saute garlic for about 30 seconds, push it aside and then add eggs and let them cook undisturbed for about 30 seconds and then start scramble them until about 80 % cooked, so they are still a bit wet. Pour the stock and bring it to a boil. Then add the bee hoon and seasonings and cover. Let it cook until the bee hoon just started to get soften. I used thin bee hoon so I don't want to over cook it, about 1 minute. Uncover and then I add the yu choy and cover and let it cook for another minute. Then add the mussels and cover. Let them cook until the mussels open up. Discard the ones that remain closed. Add the shrimp back. Stir to combine. Have a taste and adjust seasoning as needed. Garnish with some stalks of green parts of green onion.
Serving:
- Serve with limes on the side and some pickled green chilis if you wish
2 comments
This looks wonderful. Would you return the sauteed shrimp to the pan after the mussels have opened up, or when you first put the mussels in?
Hi Beverly, after the mussels have opened up because the shrimp has been precooked before. I hope it makes sense.