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Fried Bee Hoon

Fried Bee Hoon or Mee Hoon is a famous Singaporean street food noodle which you should never ever miss being a local or a foreigner😉  It is a local staple that is served in Singapore hawker stalls any time of the day as breakfast, brunch, lunch, or dinner. But if you don’t have the luxury to visit one, why not try to make it at home using none other than the healthy Mazola Oil?😁✨ Here’s the recipe⬇


  • 200 grams rice vermicelli 
  • 3 tablespoons Mazola Oil
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 1/2 cup cabbage shredded
  • 1/2 cup carrots julienned
  • 300 grams chicken breast boneless, skinless
  • 2 tablespoons dried prawns 
  • 2 eggs
  • 1/2 cup bean sprouts
  • 1/4 cup green onions finely chopped for garnish

For the sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon chilli sauce
  • 1 teaspoon chilli flakes 
  • 2 teaspoons Mazola Sesame oil
  • 1/2 teaspoon white or black pepper
  • 1 teaspoon dried mushroom powder 
  • pinch of salt


The sauce:

  1. Whisk together all the ingredients for the sauce.

Preparation for fried bee hoon:

  1. Soak the dried prawns in hot water for 15 minutes. Meanwhile, prep the other ingredients.
  2. Clean and chop the chicken breast into bite-sized pieces. Marinate the chicken with 2 teaspoons of the prepared sauce. Keep aside.
  3. Chop the vegetables and green onions.
  4. Beat the eggs with a pinch of salt and pepper.

Blanching rice vermicelli:

  1. Boil 6 cups of water with 1 tablespoon of Mazola oil in a large pot or wok. Add the rice vermicelli to boiling water and cook for 2 minutes. Drain in a colander and immediately transfer to a bowl of room temperature water. Mix well, drain and keep aside.

Fry Singapore bee hoon:

  1. Heat 2 tablespoons of Mazola oil in a large wok or pan. Once the oil becomes hot, add garlic and toss for a few seconds. Add onions and stir-fry for about 1 to 2 minutes.
  2. Add the marinated chicken and toss for 2 minutes. Drain the soaked prawns and add. Fry for 1 minute. Next stir-fry the carrots and cabbage for a minute.
  3. Create some space in the middle of the wok by pushing the ingredients to the sides. 
  4. Add the beaten eggs and scramble until half-cooked. Toss with the rest of the ingredients.
  5. Mix in the blanched vermicelli, add sauce and toss with tongs or chopsticks until all ingredients come together. Do not toss for more than 2 minutes or else you risk overcooking and breaking the vermicelli.
  6. Add bean sprouts, toss for a minute and remove from heat.
  7. Garnish with green onions and transfer to a serving bowl. Enjoy!