Satay Bee Hoon
Hawker • Singapore
About Satay Bee Hoon
Rice vermicelli in spicy peanut gravy with kangkong and cockles
How to Make Satay Bee Hoon (Traditional & Healthy Version)
Satay Bee Hoon is a beloved Singaporean hawker classic, blending the best of local Malay and Chinese culinary traditions. This dish features silky rice vermicelli, tender slices of seafood and lean meat, all generously doused in a rich, fragrant satay peanut sauce. Satay Bee Hoon beautifully represents Singapore’s multicultural food landscape, often enjoyed at bustling kopitiams and hawker centers where diverse flavors converge. Its roots can be traced to the Teochew community, which adapted the Malay satay sauce to suit their palate and ingredients, making it a true Singaporean fusion icon. The taste is a harmonious mix of spicy, nutty, and savory notes, thanks to freshly ground peanuts, spices, and a hint of chili. It’s a great choice for dinner, offering a satisfying balance of protein, healthy fats, and complex carbohydrates. Modern, health-conscious versions reduce oil and sodium without compromising flavor, making Satay Bee Hoon an ideal meal for those seeking authentic Singaporean taste with better nutrition. Perfect for sharing with family or friends, this dish is a testament to Singapore’s rich hawker culture and inventive spirit.
Ingredients(for 1 kopitiam-sized bowl)
- 120g Rice vermicelli (bee hoon) (soaked in water for 10 minutes)
- 100g Lean chicken breast (sliced thinly)
- 6 pieces Medium prawns (shelled and deveined)
- 1 cup Kang kong (water spinach) (cut into 5cm lengths)
- 4 pieces Tau pok (fried tofu puffs) (sliced)
- 1 cup Bean sprouts (rinsed)
- 1/4 cup Fresh cockles (optional, cleaned well) - optional
- 1/2 cup Ground peanuts (dry roasted and finely ground)
- 2 Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Chili paste (adjust to taste)
- 1 tablespoon Low-sodium light soy sauce
- 1 teaspoon Palm sugar (or substitute with brown sugar)
- 1.5 cups Water (for sauce)
- 1 teaspoon Canola oil (for sautéing)
Instructions
- 1
Soak bee hoon in water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not oversoak to retain springy texture.
- 2
Blanch chicken slices and prawns in boiling water for 2-3 minutes until just cooked. Set aside.
5 minutes
Avoid overcooking to keep seafood and chicken tender.
- 3
Blanch kang kong and bean sprouts for 30 seconds in the same water. Drain and set aside.
2 minutes
Quick blanching preserves crunch and nutrients.
- 4
Heat canola oil in a saucepan. Sauté shallots and garlic until fragrant. Stir in chili paste, ground peanuts, soy sauce, and palm sugar.
3 minutes
Use low heat to prevent burning the aromatics.
Why This Dish is Healthy
This healthy Satay Bee Hoon recipe uses lean meats, plenty of fresh vegetables, and a homemade peanut sauce with reduced oil and sugar. By avoiding deep-frying and excessive seasoning, it delivers authentic Singaporean taste with fewer calories and less saturated fat. Perfect for calorie trackers, it balances macronutrients and supports weight management while keeping you satisfied.
Satay Bee Hoon is rich in lean protein from chicken and prawns, healthy fats from peanuts, and fiber from vegetables like kang kong and bean sprouts. The dish is also high in vitamins A and C, and minerals such as iron and magnesium. By using minimal oil and low-sodium soy sauce, this recipe supports heart health and better blood pressure control. The use of rice vermicelli ensures a gluten-free option for those with sensitivities.
Pro Tips
- 💡Use freshly roasted peanuts for the most aromatic sauce.
- 💡Blanch ingredients separately to maintain their individual flavors.
- 💡Adjust sauce thickness with a splash of water if it thickens upon standing.
Storage & Serving
Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat sauce gently and assemble just before serving for best texture.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 55.0 g |
| Total Fat | 25.0 g |
| Fiber | 3.0 g |
