Hainanese Beef Noodles

2 hrs


3 - 4 pax

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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Adjust Servings
400g Thick bee hoon
600g Beef shin 
2litres Water
2small Bay leaves
½tsp Sichuan pepper
30g Scallions 
10g Ginger (smashed)
½cup Cooking wine
Salt to taste
300g Beef slices
½tsp Salt
½tsp White pepper powder
3tbsp Cooking wine
2tsp Oil 
1tbsp Cornstarch
4tbsp Salted vegetables (chopped)
100g Bean sprouts
4tbsp Ground peanuts (grind coarsely)
4tsp White sesame seeds
4tsp Grated garlic
4tbsp Coriander (chopped finely)
Chinchalok chillies sauce for dipping
4 Calamansi
Thick broth sauce:
1tbsp Oyster sauce
Beef stock rendered from beef shin
2tbsp Light soy sauce
tbsp Dark soy sauce
tsp Salt
17g Rock sugar
tsp Chicken powder
Cornstarch slurry (4 tbsp cornstarch to 250ml water)



Blanch beef shin in room temperature water, boil over high heat to remove scums. Drain and wash beef shin. Set aside.
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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.
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Soak salted vegetables in water for 20 minutes. Rinse and squeeze dry. Chopped and set aside.
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Season beef slices with salt, pepper , cooking wine, oil & cornstarch. Set aside.
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Once beef shin is done cooking, transfer beef shin, ginger and scallions out. Blanch beef slices in the broth and set aside.
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Season beef broth with salt, light soya sauce, dark soya sauce, oyster sauce & rock sugar, mix well.
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Thicken broth with cornstarch slurry. Keep warm.
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In another pot of boiling water, blanch thick bee hoon and beansprouts together. Drain and set aside in a serving bowl. 
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Add in beef shin and beef slices. Pour thick broth over the noodles.
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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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