top of page

Chinese Fried Beehoon


  • 150g beehoon, soaked

  • 4 cloves garlic, chopped

  • 3 ginger slices

  • 3 shallots, sliced

  • 2tbsp dried shrimp, soaked and chopped

  • 1 can Narcissus pork trotters, bones removed

  • 150g pork belly, sliced

  • 3 Chinese mushrooms, soaked and sliced (reserve soaking liquid)

  • 150g cabbage, sliced

  • 100g carrot, peeled and julienned


  • 1tbsp dark soy sauce

  • 1tbsp light soy sauce

  • 1tsp sugar


  • 3 large eggs, beaten, cook into an omelette, sliced

  • 100-150ml water / stock if beehoon is too dry


  1. In a heated wok, add 1tbsp shallot oil over medium low heat. Add ginger and shallot, stir fry till fragrant.

  2. Add in garlic, dried shrimp and mushroom, stir fry for a few mins.

  3. Add in trotters and mushroom soaking liquid. Mix well and bring to a simmer.

  4. Add in cabbage and carrot. Cook covered for 2-3mins till cabbage is soft.

  5. Add in beehoon and water / stock, cook covered for 1min.

  6. Add in seasoning ingredients and toss well.

  7. Turn off fire, cover and let rest for 3-4mins.

  8. Give it a last toss and serve topped with prepared omelette.


bottom of page