Fried Bee Hoon

Fried bee hoon is a much-loved staple for me. Be it the oily fried bee hoon with pig trotters or the simple vegetarian fried bee hoon (vegetarian I meant meatless and not strict vegetarian) that goes superbly well with curry, I am a fan no less. The trick to the version with the pig trotters is removing the thick layer of oil which may be too overwhelming for some. My brother for instance, absolutely detest that. To do so, simply chill the can of pig trotters in the fridge and remove the white layer of fat before cooking. For the benefit of others who are not fans of pig trotters, I've included another recipe for a simple vegetarian fried bee hoon. Enjoy.

Fried Bee Hoon with Pig Trotters

200g                  bee hoon, soaked in water for at least 15 minutes
1 can                  pig trotters, chilled with fat removed and bones removed
3                        eggs, beaten
5                        shallots, sliced thinly
3 cloves              garlic, minced
2 tablespoons     oyster sauce
1 cup                  water
1 teaspoon          white ground pepper
1 tablespoon       cooking oil


Heat the wok with 1 tablespoon of oil and fry the sliced shallots for 1 minute. Add in the minced garlic and fry till both are fragrant and golden brown in colour.

Push the aromatics aside and pour in beaten eggs. Scramble them and push them aside.

Add in the can of pig trotters and break the meat and chestnuts into smaller pieces with your spatula. Mix all the ingredients in the wok together.

Add in the pre-soaked bee hoon and mix evenly.

Mix 2 tablespoons of oyster sauce with 1 cup of water and pour oven the bee hoon. Mix evenly and let the bee hoon soak up the liquid. Lastly, mix in 1 teaspoon of ground white pepper evenly, and serve.

Vegetarian Fried Bee Hoon


200g                bee hoon, soaked into water for at least 15 minutes
3 cloves           garlic, minced
1                     carrot, shredded
1/4 head          cabbage, shredded
2 tablespoons  oyster sauce (your choice of either vegetarian or non-vegetarian)
1 cup              water
1 teaspoon      ground white pepper
2 tablespoons  cooking oil


Heat a wok with 2 tablespoons of cooking oil. Add in the minced garlic and fry till fragrant.

Add in the shredded carrot and cabbage and stir fry for 2 minutes or until they are half cooked.

Mix in the bee hoon evenly and pour in the oyster sauce and water. Continue mixing them until the bee hoon is cooked evenly. Add in 1 teaspoon of ground white pepper and serve.

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