One-Pot Fried White Bee Hoon
Prep time
Cook time
Total time
Inactive time: 30 minutes
Yield: Serves 2
  • 100 grams thin bee hoon
  • 150 grams pork fillet, sliced thinly
  • 3 tablespoon oil
  • 2 eggs, beaten with ¼ teaspoon salt
  • 75 grams mushrooms (shimeji, shiitake [soaked], button etc.)
  • 2 cups mix of shredded cabbage and carrot
  • ½ cup vegetable or chicken broth (lightly salted)
  • ½ tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • Dash of ground white pepper
  • 100 grams bean sprouts
  • Finely chopped spring onion and coriander, as garnish
Meat Seasoning
  • 1 tablespoon light soy sauce
  • ½ tablespoon sesame oil
  • ½ tablespoon shaoxing wine
  • Dash of ground white pepper
  1. Mix pork fillet with Meat Seasoning and set aside for 30 minutes.
  2. Soak bee hoon in room temperature water for 30 minutes. Drain and set aside.
  3. Heat 1 tablespoon oil in a wok or deep frying pan over high heat. Add in egg and cook into an omelette. Remove and slice into thin strips.
  4. Heat remaining 2 tablespoons oil in the wok or frying pan over high heat. Add in the pork fillet and stir-fry until the pork is no longer pink in colour, then add in the mushrooms, shredded cabbage and carrot. Stir-fry for a few minutes and add in broth, soy sauce, sesame oil, salt and white pepper. Bring to a boil and stir in the bee hoon. Turn down the heat so that the broth is still simmering. Add in the bean sprouts. Cover the pan and simmer for about 2 to 3 minutes, stirring frequently, until almost all the liquid has been absorbed.
  5. Remove the cover and add in the thinly sliced egg and toss well to mix everything together. Don't cook for too long as the bee hoon will start to break.
  6. Immediately transfer to a serving plate immediately and serve, garnished with spring onion and coriander.
Naggy Notes
- If you don't have homemade broth, you can use stock cubes - follow the instructions stated on the package to make ½ cup of stock.

- If you broth is unsalted, you can add in an additional ¼ teaspoon of salt. If your broth is salty omit the salt and reduce the amount of light soy sauce (if needed).

- If you are planning to serve the bee hoon with curry sauce, reduce the amount of salt and light soy sauce so it's less salty.

- You can play around with the ingredients, using whatever you have on hand and whatever you like (e.g. swap pork for prawns or chicken or squid or fish cakes, cabbage and carrot for choy sum, bok choy...) 2 cups of vegetables is roughly about ½ carrot and ¼ cabbage.

- Recipe adapted from Guai Shu Shu
Recipe by Foodie Baker at