Fried Bee Hoon with Sweet Bean Curd Stick

Fried Bee Hoon with Sweet Bean Curd Stick


200g bee hoon (soaked until soft and drain)

4 pcs sweet bean curd stick (cut into thin strips)

200g Chinese cabbage (shredded)

½ carrot (peeled and shredded)

180g bean sprouts (cleaned)

1 whole garlic (peeled and chopped)

6 tbsp cooking oil


1 ½ tsp salt

1 tsp sugar

1 tsp ground white pepper

1 tsp dark soy sauce


Some fried shallots

Preparation Instructions:

  1. Heat up a wok on low heat with 6 tbsp of cooking oil, stir-fry the sweet bean curd stick until crispy. Remove and drain on paper towel to absorb excessive oil and set aside.
  2. Use the remaining oil in the wok, on medium heat saute the chopped garlic until fragrant.
  3. Add in Chinese cabbage and carrot, turn to high heat, stir-fry for a while.
  4. Turn to medium high heat, add in bee hoon and seasonings, stir-fry to combine.
  5. Add in the bean sprouts. Toss well, dish out on a serving bowl, garnish with some fried shallots and sweet bean curd stick. Serve.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s