BestFoodWhere

Singapore Fried Bee Hoon: Wok-Hei Perfection

Savory-sweet rice noodles tossed with shrimp and char siu, kissed with wok-hei smokiness.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Singapore Fried Bee Hoon, also known as Singapore Noodles, is a beloved hawker dish that’s surprisingly absent from Singapore itself! It’s believed to have originated in Hong Kong, influenced by Southeast Asian flavors. The defining characteristic of this dish is the use of thin rice vermicelli (bee hoon) stir-fried with a vibrant mix of protein and vegetables, all coated in a light curry powder-infused sauce. The key to a truly authentic version lies in achieving 'wok hei,' that elusive smoky flavor imparted by a hot wok and skilled tossing.

  • •Subtle Curry Kiss - The curry powder adds a warm, aromatic depth without overpowering the dish.
  • •Textural Symphony - The tender noodles, crunchy vegetables, and succulent shrimp create a delightful contrast.
  • •Wok-Hei Magic - The smoky flavor elevates this simple dish to another level.
  • •Colorful Plate - The vibrant bell peppers and char siu make this dish visually appealing.
  • •Quick Weeknight Meal - With some prep, this dish comes together in under 30 minutes.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 8 oz Dried Bee Hoon (Thin Rice Noodles) (soaked in warm water until pliable)
  • 8 oz Shrimp (peeled and deveined)
  • 4 oz Char Siu Pork (thinly sliced)
  • 3 tbsp Vegetable Oil (divided)
  • 3 cloves Garlic (minced)
  • 1 Shallot (thinly sliced)
  • 1/2 Red Bell Pepper (julienned)
  • 1/2 Yellow Bell Pepper (julienned)
  • 1/2 Onion (thinly sliced)
  • 2 cups Bean Sprouts (rinsed)
  • 2 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Curry Powder
  • 1/2 tsp Sugar
  • 1/4 tsp White Pepper
  • 1 tsp Sesame Oil (for finishing)

Step-by-Step Instructions

  1. 1

    Soak the bee hoon in warm water for about 15-20 minutes, or until pliable but not mushy. Drain well and set aside. This step is crucial to prevent the noodles from becoming sticky during stir-frying.

    ~15 min

    Tip: Don't oversoak the noodles, or they will become mushy during cooking.
  2. 2

    In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, curry powder, sugar, and white pepper. This is your flavor base and ensures even distribution of seasonings.

    ~2 min

    Tip: Taste and adjust the seasoning to your preference. Add more sugar for sweetness or soy sauce for saltiness.
  3. 3

    Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove and set aside. Cooking the shrimp first ensures they are perfectly cooked and prevents overcooking later.

    ~3 min

    Tip: Don't overcrowd the pan when cooking the shrimp. Cook in batches if necessary.
  4. 4

    Add another tablespoon of vegetable oil to the wok. Add the garlic and shallot and stir-fry until fragrant, about 30 seconds. Be careful not to burn the garlic.

    ~1 min

    Tip: Keep the garlic and shallot moving to prevent burning.
  5. 5

    Add the onion, red bell pepper, and yellow bell pepper to the wok and stir-fry for 2-3 minutes, until slightly softened. This adds color and texture to the dish.

    ~2 min

    Tip: Stir-fry the vegetables quickly to maintain their crispness.
  6. 6

    Add the sliced char siu pork to the wok and stir-fry for another minute to heat through. This adds a savory-sweet element to the dish.

    ~1 min

    Tip: If you don't have char siu, you can use other cooked meats like roast pork or ham.
  7. 7

    Pour the sauce mixture over the vegetables and char siu in the wok. Stir well to combine and coat everything evenly. This creates the flavorful base for the noodles.

    ~1 min

    Tip: Make sure the sauce is well combined before adding the noodles.
  8. 8

    Add the drained bee hoon to the wok and toss gently to coat the noodles with the sauce and vegetables. Be careful not to break the noodles.

    ~3 min

    Tip: Use two spatulas or chopsticks to gently toss the noodles without breaking them.
  9. 9

    Add the cooked shrimp and bean sprouts to the wok and continue to stir-fry for another 1-2 minutes, until everything is heated through and well combined. The bean sprouts should still have a slight crunch.

    ~2 min

    Tip: Don't overcook the bean sprouts, or they will become mushy.
  10. 10

    Drizzle the remaining 1 tablespoon of vegetable oil around the edges of the wok. This helps to create that signature 'wok hei' flavor.

    ~1 min

    Tip: This step is optional but highly recommended for adding a smoky flavor.
  11. 11

    Toss everything together one last time. Drizzle with sesame oil for added aroma and richness.

    ~1 min

    Tip: A little sesame oil goes a long way, so don't overdo it.
  12. 12

    Serve immediately and enjoy! Garnish with extra bean sprouts or chopped cilantro, if desired.

    0
    Tip: Serve hot for the best flavor and texture.

How Do I Know It's Ready?

The noodles are done when they are tender and coated with the sauce, and the bean sprouts are slightly crunchy.

Frequently Asked Questions

Yes, substitute the shrimp and char siu pork with tofu or other plant-based protein. You may also need to adjust the seasoning to compensate for the lack of meat flavor.

Final Thoughts

I hope you enjoy making this Singapore Fried Bee Hoon: Wok-Hei Perfection as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!