Stir-fried Korean mung bean noodles

    This is our own take on japchae but with Singaporean ingredients! Not too bad at all.


    North Region, Singapore
    2 people made this


    • 450g Korean mung bean noodles
    • 3 shallots, sliced
    • 3 dried mushrooms, soaked until soft, sliced
    • 4 leaves pa bor cai (打婆菜), cut into strips
    • 3 fishcakes, sliced
    • 50g lean pork, sliced
    • 12 prawns, shelled, chopped
    • 150ml Bibigo Hot & Spicy sauce


    1. Boil the mung bean noodles in boiling water for 8 minutes. Remove and set aside.
    2. Fry the shallots and mushrooms until fragrant.
    3. Add in the pa bor cai, fishcake, lean pork and prawns and fry until cooked.
    4. Add in the tanghoon. Stir in the Bibigo Hot & Spicy sauce. Once it is well-mixed, turn off the heat. Serve.

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