Cantonese Fried Bee Hoon

This Cantonese Fried Bee Hoon recipe is a MUST-TRY noodle recipe for any homecook!

Also known as Xiang Di Mi Fen (香底米粉), this noodle dish is a medley of deep-fried rice vermicelli noodles bathed in silky-smooth, umami egg gravy. That really got our mouths watering.

It’s similar to Sheng Mian (生面) but instead of the ee mee, this recipe calls for rice vermicelli noodles. First, the noodles are deep fried then bathed in silky-smooth, umami egg gravy. Whether you like your gravy with seafood or meat, this is exactly the homely Asian noodle recipe you need to try.

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Adjust Servings
4 portions Bee Hoon
Oil for frying
500 ml Chicken Stock
1/2 tbsp Light soy sauce
1/2 tbsp Oyster sauce
1 tbsp Hua Tiao Wine
Dash of white pepper
4 cloves Garlic (minced)
8 g Ginger (minced)
150 g Pork Belly (sliced)
8Prawns (shelled and deveined)
4 Dried mushrooms (soaked and sliced)
100 g Kailan (cut into 5cm length)
2 Eggs (lightly beaten)
Cornstarch solution (3 tbsp cornstarch:3 tbsp water)



Deep fry Bee Hoon in until it puffs up. Drain and lay it on the serving plate.

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In a wok over medium heat, add oil, garlic, ginger and stir fry until fragrant.

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Add in pork, sliced dried mushroom and season with salt and pepper. Stir fry until lightly browned.

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Add in Hua tiao wine to deglaze.

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Add in Chicken stock, light soy sauce, oyster sauce, dash or pepper and mix well.

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Add in prawns, vegetables and cook for about 2 minutes.

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Add in cornstarch solution bit by bit until the consistency is thick and velvety.

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Add in eggs and mix gently to get the egg streaks.

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Serve over fried beehoon.

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