Seafood White Beehoon Recipe

Cooking Directions

• STEP 1.Soak the rice noodles in hot water until they are soft, then drain and set aside.
• STEP 2.In a wok, heat some oil and sauté garlic and onions until fragrant.
• STEP 3.Add the seafood, such as prawns, squid, and fish slices, and stir-fry until cooked.
• STEP 4.Push the seafood to one side of the wok and crack in some eggs. Scramble the eggs until cooked.
• STEP 5.Add the soaked rice noodles to the wok and stir-fry until well-coated with the sauce.
• STEP 6.Pour in the chicken stock, milk, and spices, and simmer until the noodles are cooked and the broth is creamy.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Garnish with spring onions and serve hot.

Cooking Tips

• Soaking the rice noodles in hot water helps to soften them and makes them easier to stir-fry.
• Be careful not to overcook the seafood, as it can become tough and rubbery.
• Adjust the amount of spices and seasoning according to your preference.

Storage and Serving

• Seafood White Beehoon is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop, adding a little water or broth to prevent the noodles from drying out.