Xing Zhou Mi Fen

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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250g Bee Hoon a.k.a. rice vermicelli noodles
250g Shredded pork 
1tbsp Soy sauce
Pepper to taste
1tbsp Cooking wine
1tsp Cornstarch
1tsp Sesame oil
100g Carrots (shredded finely)
100g yellow chives (cut into 2 inches long)
100g Cabbage (shredded finely)
4cloves Garlic (minced)
3cloves shallots (minced)
3 eggs
120g Bean sprouts
80ml Chicken stock
2tbsp Fish sauce
1tbsp dark soy sauce
2tbsp Shaoxing wine 
Chilli padis (chopped for pairing)



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

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

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

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

Toss in cabbage and carrots, fry constantly until softened.
Mark as complete

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

Add in yellow chives and bean sprouts, quick mix.
Mark as complete

Pour in fish sauce Shaoxing wine and egg slices. Mix well.
Mark as complete

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