Xing Zhou Mi Fen – 星洲米粉

Xing Zhou Mi Fen has so many variations that make it like Home, Truly (get it, Singaporeans?). This version is a simple yet tasteful recipe that uses shredded pork and omelette strips to dress the bee hoon.

Known as Singapore-Style Noodles depending on where you’re at, Xing Zhou Mi Fen is an effortless stir-fried noodle base – toss in your favourite vegetables or diced meats and you’ll have a whole new meal.

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  • Servings:

  • Time: 30

  • Skill: Easy


  1. 250g Bee Hoon a.k.a. rice vermicelli noodles

  2. 250g Shredded pork 

  3. 1 tbsp Soy sauce

  4. Pepper to taste

  5. 1 tbsp Cooking wine

  6. 1 tsp Cornstarch

  7. 1 tsp Sesame oil

  8. 100g Carrots (shredded finely)

  9. 100g yellow chives (cut into 2 inches long)

  10. 100g Cabbage (shredded finely)

  11. 4 cloves Garlic (minced)

  12. 3 cloves shallots (minced)

  13. 3 eggs

  14. 120g Bean sprouts

  15. 80ml Chicken stock

  16. 2 tbsp Fish sauce

  17. 1 tbsp dark soy sauce

  18. 2 tbsp Shaoxing wine 

  19. Chilli padis (chopped for pairing)


  1. Marinate shredded pork with soy sauce, pepper, cooking wine, cornstarch and sesame oil. Set aside.

  2. Lightly blanch the Bee Hoon with boiling water. Drain and run over tap water, drain dry and set aside.

  3. In a pan, fry egg omelette. Once a complete omelette is formed, dish up and sliced thinly, set aside.

  4.  In a pan with sauté garlic and shallots will fragrant, add in shredded pork and continue to stir fry till slight pink.

  5. Toss in cabbage and carrots, fry constantly until softened.

  6. Add in Bee Hoon, mix well and add in chicken stock. Continue to mix till well combined. 

  7. Add in yellow chives and bean sprouts, quick mix.

  8. Pour in fish sauce Shaoxing wine and egg slices. Mix well.

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