Malaysian Economic Fried Bee Hoon (Fried Rice Vermicelli)

Name: Malaysian Economic Fried Bee Hoon (Fried Rice Vermicelli)
Total time: 40 min
Yield: 3 servings
Cuisine: malay
Ingredients: 200 g Rice Noodles; 100 g Bean Sprouts; 1 piece Shallot; 2 cloves Garlic; 8 tbsp Cooking Oil; 3 tbsp Ikan Bilis Sambal Paste; 1.75 cup Water; 1 tsp Tomato Sauce; 1 tsp Asam Paste; 3 pieces Taiwanese Sausage; 1 large Egg; 1 tsp Salt; 1 tsp Sugar; 0.5 tsp MSG; 0.5 tsp Black Pepper; 1 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tsp Oyster Sauce

A simple and quick Malaysian breakfast featuring fried rice vermicelli with bean sprouts, served with fried Taiwanese sausage, a fried egg, and homemade sambal. This recipe focuses on achieving a flavorful, non-sticky noodle dish.

40 min 3 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

550

Calories

22g

Protein

65g

Carbs

25g

Fat

Scale recipe

3 servings

Original recipe

Ingredients18 items

Produce

🌱Bean Sprouts100 g

🧅Shallot1 piece

🧄Garlic2 cloves

Meat

🌭Taiwanese Sausage3 pieces

Dairy

🥚Egg1 large

Pantry

🍜Rice Noodles200 g

🌻Cooking Oil8 tbsp

🌶️Ikan Bilis Sambal Paste3 tbsp

💧Water1¾ cup

🍅Tomato Sauce1 tsp

🥭Asam Paste1 tsp

🍚Sugar1 tsp

醬Light Soy Sauce1 tbsp

醬Dark Soy Sauce1 tbsp

🦪Oyster Sauce1 tsp

Spices

🧂Salt1 tsp

🍚MSG½ tsp

🌶️Black Pepper½ tsp

Instructions

1
Soak the rice noodles in water for 7-8 minutes until softened but not too soft. Drain well and set aside.
8:00 timer
2
Slice the shallot into thin rings.
3
Peel and mince the garlic.
4
Score the Taiwanese sausages with diagonal cuts to help them cook evenly and absorb flavor.
5
Heat 3 tablespoons of cooking oil in a wok over medium heat. Add the sliced shallots and stir-fry until fragrant and slightly softened.
6
Add the Ikan Bilis Sambal paste to the wok and continue to stir-fry with the shallots until very fragrant.
7
Add 1/4 cup of water, 1 teaspoon of tomato sauce (optional, for color), and 1 teaspoon of asam paste (or 1 tablespoon of asam water). Stir well and cook until the sauce thickens slightly. Transfer the cooked sambal to a small bowl and set aside.
8
Heat 3 tablespoons of cooking oil in the wok over high heat. Add the minced garlic and stir-fry until fragrant and golden brown.
9
Add 1 teaspoon of oyster sauce, 1.5 cups of water, 1 teaspoon of salt, 1 teaspoon of sugar, 0.5 teaspoon of MSG, and 0.5 teaspoon of black pepper to the wok. Bring the mixture to a boil.
10
Add the drained rice noodles to the boiling sauce. Drizzle 1 tablespoon of dark soy sauce over the noodles for color and additional flavor.
11
Using a spatula and ladle (or chopsticks), gently toss and stir-fry the noodles over medium-low heat, allowing them to absorb the sauce. Continue for about 2 minutes.
2:00 timer
12
Once the noodles have absorbed most of the liquid and are slightly dry, add the bean sprouts. Continue to gently stir-fry for about 1 minute until the bean sprouts are cooked but still crisp.
1:00 timer
13
If the noodles appear too dry, add a little more cooking oil to make them shiny and prevent sticking.
14
Transfer the fried rice noodles to a serving dish.
15
Heat 1 tablespoon of cooking oil in a small pan. Fry the scored Taiwanese sausages until golden brown and cooked through.
16
In the same pan, add 1 tablespoon of cooking oil if needed. Fry the egg to your desired doneness, folding it over to create a 'pouch' if preferred.
17
Serve the fried rice noodles with the fried Taiwanese sausages, fried egg, and a dollop of the prepared Sambal Ikan Bilis.

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