When I first tried this I wondered how it could be so tasty and yet so simple. I checked with the chef and he confirmed that he had not added any secret ingredients and the good soul disclosed all what he had added to make this divine breakfast of mine. Back in Mumbai I tried making it with a small twist from my end and to my surprise it worked out equally tasty. I decided to make it a proper breakfast item and tried a few combos on it a few times and improvised the version. So here is the easiest dish of Singapore streets. The most popular street food of Singapore. #FarMoreSingapore. Fast, easy to make, economical and a filling breakfast to most Singaporeans. Come try it once and fall in love.
Ingredients to make Singapore Fried Bee Hoon:
Rice noodles – 1 packet
Chicken – 200 gms
Carrot cabbage mix -1 cup (sliced)
Onion – 1 large (sliced)
Green chilly – 2 nos (sliced)
Bean sprouts -1/2 cup
Dried Mushrooms – 6-8 nos
Crushed garlic -2 tsp
Whisked Eggs – 2 nos
Chicken stock – ½ cup
Fish Sauce – 1tbsp
Oyster sauce – 1 tbsp
Soy sauce – 2 tbsp
White pepper – 1 tsp
Salt- as per taste
Oil- as per need
Soak the rice noodles in Lukewarm water for 15 mins. Rinse with cold water and drain. Keep aside.
Cook the boneless chicken, shred and keep aside.
Soak the dried mushrooms in water for a while and once soft, drain the water, slice and keep aside.
Preheat a wok, add oil and garlic and stir for a while till the color changes slightly. Add the onions, sliced vegetables and mushrooms with the green chilies. Cook for 2-3 minutes on medium flame. Add noodles and chicken and stir well so that all ingredients in the wok blend well. Add the pepper, sauces and the stock after that. Check and adjust the seasoning accordingly. Keep stirring till they mix well and allow the noodles to cook gently in the sauces. Don’t disturb them too much with continuous stirring. Cook them on a low flame for a while and once done make a small circular space in the wok by pushing the noodles to the sides. Add a little bit of oil in the space and put the whisked eggs in it. Scramble it. You can add some salt if needed to the eggs though that’s not the practice. Serve the Bee Hoon on a plate topped with the scrambled eggs. A complete meal in itself.
Please note that this will taste fantastic if consumed immediately after removing from the wok. Make it a habit to eat it fresh and hot, so that all flavors are fresh when you eat it. Also ensure that the scrambled eggs are perfect in color and texture as they give the tempting look to your dish.
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