Fried beehoon

    50 mins

    This dish is very colourful due to the eggs and carrots, and is really tasty, thanks to the stewed pork ribs liquid. When I cook this, my family often asks for seconds!


    North Region, Singapore
    4 people made this

    Serves: 5 

    • 1 can (240 g) stewed pork ribs
    • 2 eggs, beaten
    • 2 tbsp oil
    • 5 small red onion, sliced
    • ½ carrot, cut into thin strips
    • ½ tsp salt
    • 400g dried beehoon, soaked for half an hour
    • 2 tbsp light soy sauce
    • 5 tbsp water
    • 75g bean sprouts

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Open the can of stewed pork ribs. Drain the can and reserve the liquid for later use. Mash the pork up into smaller chunks.
    2. Pour egg thinly over a pan and fry under medium heat until golden. Remove omelet. Cut omelet into thin strips.
    3. Oil a wok with 2 tbsp of oil. Fry onions under medium heat until slightly brown. Add the carrots, salt and stewed pork ribs and stir-fry for 1 minute.
    4. Add the beehoon, light soy sauce and 7-10 tbsp of the stewed pork ribs liquid from the can. Stir-fry for 3-4 minutes.
    5. Add 5 tbsp of water and continue to stir-fry for 1 minute. Add the bean sprouts. Cover the wok for 5-8 minutes.
    6. Lift cover and check if the beehoon is too dry. If too dry, add more water or stewed pork ribs liquid from the can. Remove from pan.
    7. Garnish with egg strips. Serve hot.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)