Spicy Indian-Style Bee Hoon Merah
1:1516 Oct 2026@annilravin
Learn how Chef Annil cooks up a vibrant tray of Indian-Style Bee Hoon Merah packed with wok hei and fiery spice. The secret starts with rehydrating dry rice vermicelli in cold water for an hour to keep the strands springy and chewy. Minced aromatics, homemade boiled dry chilli paste, and blended shrimp form a rich, savoury base before being tossed with chye sim, fried tau pok, fish cake slices, and bean sprouts. Finished with savoury oyster sauce and dark soy sauce, this catering favourite easily serves a hungry buffet crowd.
Ingredients
Method
- Soak rice vermicelli in cold water for one hour until pliable and springy, then drain well.
- Heat neutral cooking oil in a large steel wok over medium-high heat.
- Add the minced onions and fry until fragrant, then stir in the minced garlic.
- Ladle in blended chilli paste and add 3 tablespoons of blended shrimp, frying until the mixture darkens into a deep maroon shade.
- Toss in the chopped chye sim, tau pok, fish cake slices, and bean sprouts, stir-frying until well incorporated.
- Add the soaked bee hoon to the wok. Using two sturdy spatulas, repeatedly lift and fold the noodles over and under to distribute the chilli base evenly.
- Drizzle in oyster sauce and dark soy sauce, tossing continuously until the noodles are uniformly coated and steaming hot.
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