Grandma Lee’s Fried Bee Hoon (Rice Vermicelli)

Grandma Lee’s Fried Bee Hoon (Rice Vermicelli)

Stir-fried rice vermicelli with seafood, pork and local vegetables


  • 300 g fine rice vermicelli (beehoon)
  • 160 g pork
  • 160 g pork liver, optional
  • 160 g small prawns (shrimps)
  • 160 g squid (sotong)
  • 3 cloves garlic (bawang putih)
  • 8 tbsp oil
  • 200 g bean sprouts (tauge) or flowering cabbage (choy sum)


  • 1½ Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 12 Tbsp water
  • 1 tsp sugar
  • 1 tsp salt


  • Cilicuka (Original, Extra Hot or Super Hot)
  • pickled green chillies or 1-2 fresh red chillies in light soy sauce



  1. Blanch the fine rice vermicelli in boiling or warm water for about 1-2 min. Remove then drain well.
  2. Slice the pork and liver.
  3. Shell then devein the prawns.
  4. Clean the squid and slice.
  5. Peel then mince the garlic.
  6. In a small bowl, mix all the gravy ingredients together.



  1. Heat a wok over a high flame until it smokes. Add the oil.
  2. Lower the flame then add the garlic. Stir-fry until light golden brown.
  3. Add the pork, prawns, liver and squid. Stir-fry.
  4. Add the gravy mixture. Bring to the boil then simmer until the sauce has thickened slightly.
  5. Add the bean sprouts or flowering cabbage then the rice vermicelli.
  6. Using chopsticks or tongs (to prevent the vermicelli from breaking), toss the ingredients together.
  7. Serve with Cilicuka and sliced chillies in soy sauce on the side.
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