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Singapore Fried Bee Hoon

Published on 2nd November 2021 In |

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Ingredients

  • 2 pieces Bihun Jagung URAI, boiled
  • 2 tbsp cooking oil
  • 3 cloves garlic, chopped
  • ½ onion piece, thinly sliced
  • 2 stalks leek, thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 tsp crushed dried chili/chili flakes
  • 2 tbsp curry powder
  • ½ tsp pepper powder
  • 2 pieces cabbage, thinly sliced
  • 2.5 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 250 g prawn, peeled and leave the tail
  • 1 tsp sesame oil
  • Salt to taste
  • 2 spring onions, sliced in ½ cm

Instructions

  • 1. Cook Bihun URAI according to instructions on pack. Set aside
  • 2. Heat oil, sauté garlic until fragrant, add onion and leek. Cook until fragrant.
  • 3. Add carrots, stir.
  • 4. Add crushed dried chilies, curry powder and pepper powder. Stir well.
  • 5. Add Bihun Jagung Urai and cabbage.
  • 6. Season with soy sauce and oyster sauce. Stir well.
  • 7. Add salt and sesame oil, put in prawns, and let it cook. Remove and serve with a sprinkling of spring onions.

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