Fried LaLa Bee Hoon – 啦啦炒米粉

In Singapore, most of us eat really well but there are also a lot of underprivileged families struggling to make ends meet on a tight budget. We partnered with Food from the Heart to create recipes using items from their School Goodie Bag programme, with a budget of around $5 dollars to make meal that feeds a family.

We came up with LaLa Bee Hoon which is similar to the popular white bee boon dish using clams as the main item, cooked with red rice vermicelli from the School Goodie Bag by Food from the Heart. The clams provide the sweetness to the dish.

Do support the Food from the Heart and their School Goodie Bag Programme. The programme started 14 years ago with the belief that no child should ever go to school hungry.

Working with neighbourhood schools, Food from the Heart support students under the Financial Assistance Scheme by providing monthly food packs. These food packs help defray living expenses by supplementing basic food necessities such as rice, vermicelli, milk and cooking oil. All it takes to support a student and their family is S$55 for a month, or S$660 for a year – just S$1.81 per day.

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  • Servings: 4

  • Time: 50 minutes

  • Skill: Easy


  1. 200g red rice vermicelli / bee hoon (Goodie Bag)

  2. 300g Lala / clams (S$1.50)

  3. 500g water

  4. 1 chicken stock cube (S$0.20)

  5. 10g ginger (sliced) (S$0.10)

  6. 3 eggs (Goodie Bag)

  7. 2 red chillies (sliced) (S$0.20)

  8. 3 cloves garlic (minced) (S$0.10)

  9. 300g napa cabbage (sliced) (S$1.0)

  10. 1 tbsp fish sauce (S$0.10)

  11. 1 tbsp sesame oil (S$0.10)

  12. 3 tbsp cooking oil (Goodie Bag)


  1. Soak vermicelli in water for at least 15 minutes.

  2. Rinse Lala until water is clear.

  3. In a wok heat oil, fry ginger, mince garlic and sliced chillies until fragrant

  4. Add in lala, water and chicken stock cube. Cover and bring to boil.

  5. Once the clams start to open, season with fish sauce and sesame oil.

  6. Add chopped napa cabbage and stir in beaten eggs.

  7. Add in bee hoon, mix well and let it absorb the stock.

  8. Serve once ready

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