Silky & Savory: Quick Fried Bee Hoon with Umami Glaze

Why I Love This Recipe

Ingredients You'll Need

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

Step-by-Step Instructions

1. 1

   Soak the bee hoon in room temperature water for 15 minutes, or until softened but still slightly firm. This hydrates the noodles without making them mushy, ensuring a better texture after frying. Drain well and set aside.

   ~15 min

   Tip: Don't oversoak the noodles, or they will become too soft and break easily during frying.
2. 2

   In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. This creates the flavorful umami glaze that will coat the noodles, providing a balanced sweet and savory profile. The dark soy sauce adds color and a hint of caramel flavor.

   ~2 min

   Tip: Taste and adjust the sauce to your liking, adding more sugar for sweetness or soy sauce for saltiness.
3. 3

   Heat the vegetable oil in a large wok or skillet over medium-high heat. Make sure the wok is hot before adding the aromatics; this helps release their fragrance into the oil. A shimmering surface indicates the oil is ready.

   ~1 min

   Tip: Use a wok for best results, as it allows for even heat distribution and easy tossing.
4. 4

   Add the minced garlic and sliced shallots to the hot oil and stir-fry for about 30 seconds, or until fragrant and lightly golden. Be careful not to burn the garlic and shallots, as this will make them bitter. The aroma should be pungent and appetizing.

   ~1 min

   Tip: Keep a close eye on the garlic and shallots, as they can burn quickly.
5. 5

   Add any optional vegetables (like sliced carrots, bean sprouts, or choy sum) to the wok and stir-fry for 1-2 minutes, until slightly softened. This adds texture and nutrients to the dish. Cook until they are slightly tender but still have a bit of crunch.

   ~2 min

   Tip: Add vegetables that cook at a similar rate for even cooking.
6. 6

   Add the drained bee hoon to the wok and toss gently with the garlic, shallots, and vegetables. Be careful not to break the noodles. Use two spatulas to lift and turn the noodles.

   ~2 min

   Tip: Work quickly to prevent the noodles from sticking together.
7. 7

   Pour the prepared sauce over the bee hoon and stir-fry for another 2-3 minutes, until the noodles are evenly coated with the sauce and heated through. The sauce should be bubbling slightly and clinging to the noodles.

   ~3 min

   Tip: Add a splash of water if the noodles seem too dry.
8. 8

   Continue stir-frying until the noodles are heated through and evenly coated with the sauce. Taste and adjust seasoning if needed. You want the noodles to be glistening and fragrant.

   ~2 min

   Tip: Taste and adjust the seasoning to your preference.
9. 9

   Add water, one tablespoon at a time, to help steam the noodles and prevent them from sticking or drying out. This will also help to evenly distribute the flavors. The noodles should be slightly moist but not soggy.

   ~1 min

   Tip: Add the water gradually to avoid making the noodles too wet.
10. 10

    Continue to stir-fry until the noodles are evenly coated with the sauce and have absorbed most of the liquid. The noodles should be tender and springy.

    ~2 min

    Tip: If the noodles are still too dry, add another tablespoon of water.
11. 11

    Remove from heat and serve immediately. Garnish with optional toppings like chopped scallions or fried shallots for added flavor and texture. The dish should be served hot for optimal flavor and enjoyment.

    ~1 min

    Tip: Serve immediately for the best texture and flavor.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts