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"Singapore" Noodles (Curry Bee Hoon)

Recipe by Connie Veneracion
In this recipe, thin slices of Chinese sausage and chopped crispy pork belly are added at the end of cooking time. If you prefer a vegetarian curry bee hoon, omit the Chinese sausage and crispy pork belly. Curry bee hoon is delicious with just vegetables and mushrooms.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine Asian Fusion
Servings 4 people
Singapore noodles with mushrooms, vegetables, Chinese sausage and crispy pork belly
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Ingredients
  

  • 120 grams bee hoon (thin rice noodles)
  • 2 tablespoons cooking oil
  • 1 shallot peeled and thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 ½ tablespoons curry powder
  • 1 small carrot peeled and julienned
  • 1 cup finely sliced white cabbage
  • 8 green beans trimmed and thinly sliced
  • 1 bell pepper deseeded and julienned
  • 200 grams fresh mushrooms (white and brown shimeji are used here) root ends discarded
  • fish sauce
  • 2 tablespoons soy sauce
  • 1 Chinese sausage lightly fried then thinly sliced into rings
  • 1 ½ cups chopped crispy pork belly
  • 2 tablespoons lime juice or lemon juice

Instructions
 

  • Plunge the bee hoon in a pan of hot water for two minutes. Drain and rinse under the tap. Leave in a colander to drain some more while you cook the vegetables.
    Soaked and drained bee hoon
  • Heat the cooking oil in a wok.
  • Sautee the garlic and shallot for half a minute.
    Sauteeing shallot and garlic with curry powder
  • Add the curry powder and continue sauteeing for a minute.
  • Turn up the head and add the carrot, bell pepper, green beans and cabbage.
    Adding bell pepper, carrot, cabbage and green beans to sauteed spices in wok
  • Stir fry for a minute.
    Adding mushrooms to sauteed vegetables
  • Add the mushrooms.
    Adding mushrooms to sauteed vegetables
  • Drizzle in a tablespoon of fish sauce and stir fry for another minute.
  • Add the drained bee hoon.
  • Drizzle in a tablespoon of soy sauce and stir fry until the coloring is even.
  • Add the remaining tablespoon of soy sauce and continue stir frying until the noodles are soft but not soggy.
    Tossing noodles and vegetables in wok
  • Taste and add more fish sauce, as needed.
  • Drizzle in the lime juice and toss a few more times.
  • The dish is fully cooked at this point and you may serve it as a no-meat curry bee hoon.
    Meatless Singapore noodles
  • For a meat lovers' curry bee hoon, add slices of Chinese sausage and crispy pork belly.
    Adding Chinese sausage and crispy pork belly to stir fried noodles and vegetables in wok
  • Stir fry until the pork belly and sausage slices are heated through and evenly distributed.
  • Serve your meaty "Singapore noodles" at once.

Notes

Updated from a recipe originally published in August 23, 2020
Keyword Noodles, Stir Fry