Singapore Satay Bee Hoon Recipe

Cooking Directions

• STEP 1.Soak the rice vermicelli in hot water until softened, then drain and set aside.
• STEP 2.In a blender, blend roasted peanuts, water, shrimp paste, and other spices to make the peanut sauce.
• STEP 3.Heat oil in a wok or pan and stir-fry the chicken and prawns until cooked.
• STEP 4.Add the peanut sauce to the wok and stir-fry until well combined.
• STEP 5.Add the cooked rice vermicelli and stir-fry for a few minutes until heated through.
• STEP 6.Serve the Singapore Satay Bee Hoon hot, garnished with bean sprouts, chopped peanuts, and a squeeze of lime.

Cooking Tips

• You can adjust the spiciness of the dish by adding more or less chili paste.
• For a vegetarian version, omit the chicken and prawns and add tofu or tempeh instead.
• You can also add other vegetables like cabbage, carrots, or bean sprouts to the dish.

Storage and Serving

• Singapore Satay Bee Hoon is best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.