Singapore fried bee hoon — with springy rice vermicelli, prawns and crisp vegetables

What changes—and what stays

From hawker portions with more oil and noodles often reach 560–720 kcal to 410 calories

Use more vegetables and prawns, a measured 18 grams of oil and a lighter sauce. Garlic, white pepper, light soy, sesame and wok heat build flavour without greasy noodles.

Ingredients for 6

Measure first; timing is part of how this recipe uses less fat.

• 500 gdry rice vermicelli
• 500 gpeeled prawns
• 4eggs
• 700 gcabbage
• 400 gbean sprouts
• 300 gcarrot
• 18 goil
• 60 mlreduced-sodium soy sauce
• 25 ggarlic

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Soak and drain the bee hoon

Soak in cool water until flexible, drain thoroughly and cut long tangles once.

Look for: Strands bend without snapping and carry no dripping water.

2

Step 2 · follow the visible cue

Cook egg and prawns separately

Set a thin egg omelette, remove it, then sear the prawns just until opaque.

Look for: Egg is dry and prawns are curled but still juicy.

3

Step 3 · follow the visible cue

Drive moisture from vegetables

Stir-fry carrot and cabbage before bean sprouts until the wok is nearly dry.

Look for: Vegetables are bright with crisp edges and no water pool.

4

Step 4 · follow the visible cue

Toss noodles in two batches

Add bee hoon and measured sauce in two batches, then fold back egg and prawns.

Look for: Sauce is absorbed and individual strands lift cleanly.

Calories at the same serving size

The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions