Mum's Quick Beehoon Recipe

Mum's Quick Beehoon


  • light soy sauce
  • dark soy sauce
  • cooking oil
  • 3 bunches of choi sum, chopped (chinese flowering cabbage)
  • 1 can of stewed pork
  • half an onion, diced
  • minced garlic
  • 2 servings' worth of rice vermicelli

How to make Mum's Quick Beehoon

After having to live overseas with a male roommate who was a terror in the kitchen, I asked mum for a less complicated version of her beehoon recipe, which seems to be extremely popular with the relatives. In hers she prepares the pork without buying the canned stewed version (available in chinese groceries), but she graciously turned down the difficulty setting.

  1. heat a pot of water until boiling. Put rice vermicelli in it for a minute. Drain out the water.
  2. Fry garlic and onion with oil in a wok until onion is browning at the edges.
  3. Add vermicelli and fry.
  4. Add a few spots of dark soy sauce and some light soy sauce to taste. Noodles should at this point look light brown.
  5. Remove noodles from wok.
  6. Fry stewed pork until hot/the canned sauce becomes watery.
  7. Add choi sum, fry for a few minutes.
  8. Add vermicelli and stir fry, mix all the sauce thoroughly into the noodles.

Serves 2. You could also add some sambal when cooking the noodles for a spicier version.

  • tommy
    tommy says

    My mum makes it with the canned stewed pork sometimes, it still tastes wonderful! This reminds me of home so much.

  • breakz
    breakz says

    Looks simple yet delicious. Oughta try it sometime..

  • breakz
    breakz says

    I didn't have all the ingredients so I had to improvise a little, but it turned out ok. It was the first time I used a wook :D Though mine wasn't non-stick like your seems to be so some of it got stuck in the bottom lol :) A question though, how do you easily mix everything togeather in the end with the noodles? My noodles became like one big lump so I had to separate them which broke them into smaller pieces, and the soy didn't enrich everything properly..

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