How To make Chinese Spaghetti (Frud Bee Hoon)
1 pk Rice sticks
1/4 lb Lean pork tenderloin
1 ts Ginger
1 ts Garlic
3 tb Sesame oil
1/2 ts Sugar
4 tb Soy sauce
1 ea Small head cabbage
2 ea Carrots
2 ea Eggs
4 tb Oyster sauce
2 ea Cloves of garlic, chopped
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3-5 minutes, until springily; drain; rinse with cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice sticks.
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Ming Fa - Fishball + Satay Bee Hoon
and here I am enjoying the lovely Ming Fa Satay Beehoon at Simpang Bedok with a bowl of bouncy Fish Balls. Situated just directly opposite the Giant Supermarket this coffee shop serves all kind of local fare. I especially like their underrated Satay Beehoon which is with fresh cockles, shrimps, sliced lean pork, morning glory and cured cuttlefish with rich peanut gravy.
Ming Fa Fishball / Bedok Shopping Complex
328 Bedok Road, 469499
Two Bowls of Satay Beehoon SGD$9/-
One Bowl of Fish Ball SGD$4/-
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Makan Makan Face Off [Ep2] — Bak Chor Mee, Singapore's King of Noodles?
In this latest episode of Makan Makan Faceoff, we follow Chef Mac to his favorite Bak Chor Mee stall — Boon Kee Noodle Store in Tong Bee Coffee Shop at Jalan Senang
For more than 40 years, the same family has served regulars bowl after bowl of Bak Chor Mee, with beautifully marinated minced pork, bouncy saito fishballs made with yellow-tail fish, tender yet toothsome noodles and a side of soup.
View the article here:
Fried egg noodles 干炒鸡蛋面
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HOW TO COOK BAK CHOR MEE
HOW TO COOK BAK CHOR MEE
#bakchormee
incredient:
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Chinese
Bak Chor Mee
Bak Chor Mee
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RECIPE COURTESY OF
ASIAN FOOD NETWORK
Bak Chor Mee
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Regardless of the time of day or hawker centre in Singapore, you will find someone having a bowl of Bak Chor Mee. Literally translated to minced meat noodles, this famous dish is typically served dry with slices of stewed mushroom, a variety of pork cut atop noodles lovingly tossed with a sauce that is both savoury and sour. Fun fact: This humble bowl of noodles snagged a Michelin Star in 2016!

NO ALCOHOL

HEALTHY

NO NUTS

NO MILK
Difficulty: Easy
Steps: 4 steps
18 Ingredients
Preparation: 15 min
Cook: 15 min
Clean up: 10 min
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Instructions
Prepare mushrooms
Remove all soaked mushrooms out of the soaking water.
Cut off stalks and sliced soaked mushrooms.
Return mushrooms back into soaking water.
Add 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce and 1 tbsp oyster sauce. Bring to a boil.
Lower heat, cover and let it gently simmer for 1 hour.
Cooking the noodles
Prepare the tossing sauce (pork lard, soy sauce, fish sauce, black vinegar and liquid from braising mushroom) in each individual serving bowl.
Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in a noodle blanching basket and cook for about 45 secs and use chopsticks on the other hand to stir the noodles while cooking.
Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put in serving bowl.
Toss the noodles with the sauce.

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Cooking the meat
Bring the pork broth to a boil and then put the pork balls in the broth and let them cook for about 2-3 min.
Portion the minced pork and sliced pork, for one portion, in an empty bowl.
Ladle the hot broth over the meat.
Use the back of the ladle to gently break up the meat. Let meat sit for about 1 min. This will not fully cook the meat.
Bring broth back to a boil. Transfer the minced meat and sliced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat.
Top the meat on top of the noodles.

Assemble and Serve
Portion 4-5 slices of braised mushroom, 2 pork balls and garnish with a piece of lettuce and garnish with chopped spring onion.
Garnish and Serve!
You can either serve the soup on the side or ladle it over the noodle if you want. Serve immediately.

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Categories:
Mushroom 
Noodles 
Chinese
Easy 
Pork 
Under 45 mins
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Ingredients

Serves 4 people
4 bundles of fresh thin egg noodles
10 large dried shitake mushrooms (soaked in 4 cups hot water)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
200 g minced pork (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
200 g pork loin, thinly sliced (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
8 ready-made pork balls
8 cups pork broth
4 tsp crispy pork lard
4 tsp soy sauce
4 tbsp black vinegar
4 tsp fish sauce
4 tbsp chilli paste (optional)
8 tbsp liquid from braising mushroom
4 pcs lettuce leaves (washed, for garnish)
2 stalks spring onion (chopped for garnish)