Hainanese Beef Noodles – 海南牛肉粉

This Hainanese Beef Noodles is quite uniquely Singaporean! Braised beef is stewed to create a sticky, thick sauce that coats generously over rice vermicelli noodles.


Think of your favourite beef noodle stall – now, imagine being able to customise it further to your liking with this recipe!


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  • Servings: 3 - 4 pax

  • Time: 2 hrs

  • Skill: Easy


  1. 400g Thick bee hoon

  2. 600g Beef shin 

  3. 2 litres Water

  4. 2 small Bay leaves

  5. ½ tsp Sichuan pepper

  6. 30g Scallions 

  7. 10g Ginger (smashed)

  8. ½ cup Cooking wine

  9. Salt to taste

  10. 300g Beef slices

  11. ½ tsp Salt

  12. ½ tsp White pepper powder

  13. 3 tbsp Cooking wine

  14. 2 tsp Oil 

  15. 1 tbsp Cornstarch

  16. 4 tbsp Salted vegetables (chopped)

  17. 100g Bean sprouts

  18. 4 tbsp Ground peanuts (grind coarsely)

  19. 4 tsp White sesame seeds

  20. 4 tsp Grated garlic

  21. 4 tbsp Coriander (chopped finely)

  22. Chinchalok chillies sauce for dipping

  23. 4 Calamansi

Thick broth sauce:

  1. 1 tbsp Oyster sauce

  2. Beef stock rendered from beef shin

  3. 2 tbsp Light soy sauce

  4. 2½ tbsp Dark soy sauce

  5. 1½ tsp Salt

  6. 17g Rock sugar

  7. 1½ tsp Chicken powder

  8. Cornstarch slurry (4 tbsp cornstarch to 250ml water)


  1. Blanch beef shin in room temperature water, boil over high heat to remove scums. Drain and wash beef shin. Set aside.

  2. In a heavy pot filled with 2 litres of water, add in beef shin, sichuan pepper, bay leaves, ginger, scallions & cooking wine. Boil over high heat. When it boils , switch to medium heat and braise for 1 hour to 1½ hour depending on different cuts of meat.

  3. Soak salted vegetables in water for 20 minutes. Rinse and squeeze dry. Chopped and set aside.

  4. Season beef slices with salt, pepper , cooking wine, oil & cornstarch. Set aside.

  5. Once beef shin is done cooking, transfer beef shin, ginger and scallions out. Blanch beef slices in the broth and set aside.

  6. Season beef broth with salt, light soya sauce, dark soya sauce, oyster sauce & rock sugar, mix well.

  7. Thicken broth with cornstarch slurry. Keep warm.

  8. In another pot of boiling water, blanch thick bee hoon and beansprouts together. Drain and set aside in a serving bowl. 

  9. Add in beef shin and beef slices. Pour thick broth over the noodles.

  10. Garnish each serving bowl with 1 tbsp chopped salted vegetables, 1 tbsp, grinded peanuts, 1 tsp sesame seeds, 1 tsp grated garlic. Sprinkle some chopped coriander and top off with one calamansi

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