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Takeaway Level: Singapore

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.

Singapore Food Meme


Uttpal K

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106 thoughts on “Takeaway Level: Singapore

      1. Hello
        great write up
        But M Veggi too .. I can make some changes (I dont know what it turns out to be in end) ..but as an vegiterian I would be using tofu instead of chicken and for eggs I think I will just leave it or would try adding something else .. But will try for sure ..off course with changes 😉 hehe
        Thanks for sharing
        Have a wonderful day ahead
        bhavikk shah

  1. A simple and yet delicious recipe of Singapore Fried Bee Hoon which is definitely going one an all the true Singaporean cuisine taste 🙂

    Looking forward to try this soon 😀

  2. This is interesting 🙂
    (I was having Indian food at Singapore when I visited, and so didn’t participate in this contest :D)

    1. The taste would differ Shailaja. You can use Veg stock and some Mushrooms instead of chicken. Put a lot of grated cheese as topping and it will come out good.. 🙂

  3. Bee Hoon is super delicious and it’s my daughter’s favourite snack.I have always wanted to replicate it’s recipe. Now thanks to your post, I can. Thank you for sharing this recipe.

  4. Thanks for visiting my blog. I have already read the post, loved it and promoted it!
    Hope you win 🙂 Check out my Singapore post.

  5. I should not have written this at my office desk, your recipe has made me hungry and lunch is yet to come. description was amazing, will surely try this at home 🙂

  6. That looks like one heck of a recipe. Loved it 😀 Thanks for sharing and all the best for the contest… 🙂

    1. Thanks Mani. I am already a winner with so many best wishes from good hearted people like you.. 🙂

  7. It’s amazing that you put in the effort to add your own twist to it, and then shared it with all of us 🙂 Thanks for the recipe! I would love to hear of a veggie version as well, if you can improvise on that too. 😀

    1. Sure Ami. Will hopefully come up with something soon in the veg section.. 🙂
      Do keep visiting..

    1. Absolutely not Bhavani, you can skip these and try regular tomato sauce in case you feel the taste has gone a bit flat.. 🙂

  8. You make me want to try this dish the next time I go to Singapore. I’ll try to keep the name in mind.

    All the best for the contest.

    1. I am sure you will get them at larger departmental stores in your area Ravish.. 🙂

  9. I don’t cook chicken and was about the leave the page when i read your tongue in cheek note at the end ! heheh good trick !

    Thanks for visiting The Sinhas at 302, come again !

  10. I have a habit of craving for new recipes and cook new food and taste almost every alternate day, so now I will make it a habit to first visit fashionable food for new ideas

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