Fried Bee Hoon with Chicken and Egg
Lunch • Singapore
How to Make Fried Bee Hoon with Chicken and Egg (Traditional & Healthy Version)
Fried Bee Hoon with Chicken and Egg is a beloved staple in Singapore’s vibrant hawker culture, often found at kopitiams and food courts across the island. This dish features silky rice vermicelli (bee hoon) stir-fried with tender chicken, fresh vegetables, and fluffy egg, creating a harmonious blend of flavors and textures. Its roots lie in the multicultural culinary traditions of Singapore, where fusion influences and diverse ingredients are celebrated. The taste is subtly savory, lightly seasoned, and satisfying, making it an ideal choice for a nutritious lunch. Bee hoon is cherished for its lightness and versatility, often enjoyed by busy Singaporeans seeking a quick yet wholesome meal. The addition of chicken and egg elevates the protein content, while the use of local vegetables adds a refreshing crunch. Unlike heavier noodle dishes, Fried Bee Hoon is gentle on the palate and easy to digest. Its simple preparation and ability to adapt to dietary needs make it a favorite for families, office workers, and health-conscious individuals alike. This healthy version stays true to the authentic flavors while reducing oil and sodium, perfect for calorie tracking and mindful eating. Whether you’re enjoying Fried Bee Hoon at a bustling morning market or preparing it at home for a midday meal, this dish captures the essence of Singaporean food culture: communal, adaptable, and always delicious. It’s a testament to the island’s unique culinary heritage, blending traditional methods with modern health-conscious tweaks.
Ingredients(for 1 plate of Fried Bee Hoon with Chicken and Egg (approx. 350g))
- 120g (dry weight) Rice vermicelli (bee hoon) (米粉)
- 120g Chicken breast (boneless, skinless)
- 2 Egg (fresh local eggs)
- 1 small Carrot (julienned)
- 1 cup Napa cabbage (thinly sliced)
- 1/2 Red onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1.5 tbsp Low-sodium soy sauce (Singapore style)
- 1/4 tsp White pepper (freshly ground)
- 1 tbsp Vegetable oil (can use sunflower or canola oil)
- 2 stalks Spring onion (chopped, for garnish) - optional
Instructions
- 1
Soak the bee hoon in warm water for 10 minutes until soft, then drain well.
10 minutes
Do not oversoak; bee hoon should be just tender, not mushy.
- 2
Slice chicken breast thinly and lightly season with half a tablespoon of soy sauce and a pinch of pepper.
3 minutes
Thin slices cook faster and stay moist.
- 3
Heat vegetable oil in a wok over medium heat. Sauté garlic and onion until fragrant.
2 minutes
Stir constantly to prevent burning and maximize aroma.
- 4
Add chicken slices to the wok, stir-fry until just cooked through.
4 minutes
Do not overcook; chicken should remain tender.
Why This Dish is Healthy
This dish is a healthy choice because it combines lean protein, low-fat cooking methods, and plenty of vegetables, delivering balanced macros and micronutrients. Stir-frying with minimal oil and opting for low-sodium soy sauce keeps calories and sodium in check. The fiber from vegetables aids digestion and keeps you fuller for longer, making Fried Bee Hoon a smart lunch option for weight management and overall well-being.
This Fried Bee Hoon with Chicken and Egg recipe is rich in lean protein from chicken and eggs, supporting muscle maintenance and satiety. The rice vermicelli provides complex carbohydrates for energy, while fresh vegetables like carrot and cabbage offer dietary fiber, vitamins A and C, and essential minerals. Using low-sodium soy sauce and minimal oil reduces sodium and saturated fat intake, making the dish suitable for calorie-conscious diets. Eggs add vitamin D, B12, and healthy fats, while spring onions contribute antioxidants.
Pro Tips
- 💡Tip 1: Always soak bee hoon just before cooking to maintain the perfect texture.
- 💡Tip 2: Use a hot wok and quick stir-fry motions to avoid soggy noodles.
- 💡Tip 3: Add vegetables last to keep them crisp and nutrient-rich.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave, adding a splash of water to prevent drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
