Heng Hwa Fried Bee Hoon is a well-loved dish, especially famous in the Putien restaurant chain, which originated in Singapore. This simple yet flavorful noodle dish uses thin rice noodles (bee hoon), braised in a rich umami broth made from dried shrimp and other ingredients.
The dish is then stir-fried with seafood, and topped with fried peanuts and seaweed. The result is a flavorful, savory, and slightly sweet dish that can bring a touch of traditional Southeast Asian comfort to any meal. If you're curious about how to recreate this dish at home, we're here to guide you every step of the way.
Quick & Easy Chinese Noodle Soup: Heng Hua Lor Mee 福建兴化卤面 Inspired by Putien Restaurant
Spice N' Pans
What is Heng Hwa Fried Bee Hoon?
Heng Hwa Fried Bee Hoon is a traditional noodle dish from the Heng Hwa community in China, a group that is known for its distinctive and flavorful cuisine. While the dish may seem simple, the magic lies in the layers of flavor developed through slow-braising the bee hoon in a rich, umami-packed broth, before stir-frying it with seafood like shrimp, squid, and scallops. The addition of crispy fried peanuts and roasted seaweed gives the dish a delightful crunch and texture that perfectly complements the soft noodles.
Putien, a popular restaurant chain that specializes in Fujian cuisine, has made this dish famous across Southeast and East Asia. The Heng Hwa version of fried bee hoon uses very thin rice noodles, which absorb the flavors of the broth as they cook, creating a satisfying and hearty meal. If you can't find the traditional Heng Hwa noodles where you are, don't worry—substitute with the nearest equivalent rice vermicelli to still enjoy the deliciousness.
Ingredients You'll Need
To make Heng Hwa Fried Bee Hoon at home, gather these key ingredients:
• Thin Rice Noodles (Bee Hoon): The star of the dish, the thin rice noodles soak up all the flavors of the broth. Soak them in warm water before cooking to soften them up.
• Seafood: We use shrimp, scallops, and squid to provide a rich, oceanic flavor that pairs beautifully with the noodles.
• Dried Shrimp: This ingredient imparts an essential umami flavor to the broth.
• Meat Belly (optional): For added richness, you can use thinly sliced meat belly, though you can also opt for a vegetarian version.
• Mushrooms: Dried shiitake mushrooms add depth and earthiness to the broth.
• Baby Bok Choy: A traditional vegetable in this dish, bok choy adds color and crunch.
• Seasonings: Oyster sauce, Shaoxing drinks, sugar, white pepper, and salt help to balance the flavors of the dish.
• Fried Peanuts: These add an irresistible crunch and a slightly nutty flavor.
• Egg Omelette Strips: These are used as a garnish and add a beautiful texture to the final dish.
• Roasted Seaweed: Seaweed is sprinkled on top for extra flavor and a bit of crunch.
Step-by-Step Instructions to Make Heng Hwa Fried Bee Hoon
Here's how we can prepare Heng Hwa Fried Bee Hoon at home:
1. Prepare the Fried Peanuts: Begin by frying the peanuts. Pour oil into a pan, enough to cover the peanuts. Heat the oil over medium-low heat, ensuring it's not too hot. Stir the peanuts continuously for around 20 minutes until they are golden and crispy. Allow them to cool and set them aside.
2. Prepare the Omelette Strips: Whisk the eggs with a pinch of salt and white pepper. Heat a non-stick pan and add a little oil. Pour in half the egg mixture and swirl the pan. Cook the eggs until set, then flip and cook for another 10 seconds. Repeat with the remaining egg mixture. Slice the omelette into strips and set aside.
3. Cook the Broth and Noodles: Heat a large wok or skillet over medium heat. If using meat belly, stir-fry the slices for about 1 minute. Then, add sliced red onion and sauté for another minute. Add dried shrimp and mushrooms, sautéing them for about 2 minutes until aromatic.
4. Add the Chicken Stock: Pour in the chicken stock and bring it to a simmer. Stir in the seasonings: oyster sauce, sugar, white pepper, and Shaoxing drinks. Add the bok choy stalks and let them cook for about a minute. Then, add the soaked rice vermicelli and cover the pan with a lid, cooking for 3–4 minutes.
5. Add the Seafood and Bok Choy Leaves: After 3–4 minutes, uncover the pan and add the shrimp, scallops, squid, and bok choy leaves. Cover the pan again and cook for another minute.
6. Final Stir and Taste: Uncover the pan and notice that the stock has been absorbed. Give everything a final stir and taste it. Adjust the seasonings to your preference, adding more salt, sugar, or pepper if needed.
7. Serve: Turn off the heat and let the dish sit in the pan for 2–3 minutes. Transfer the bee hoon to a serving platter and top with the fried peanuts, omelette strips, and roasted seaweed. Serve immediately for the best taste!
Why Try Heng Hwa Fried Bee Hoon?
This dish may seem simple, but the balance of flavors and textures makes it truly special. The thin rice noodles soaked in a savory broth, combined with the seafood, crispy peanuts, and roasted seaweed, create a dish that is both comforting and indulgent. It's a meal that feels like a warm hug in a bowl!
Heng Hwa Fried Bee Hoon is perfect for any occasion—whether you're hosting a family dinner or craving a delicious bowl of noodles. Give it a try and experience the delicious harmony of Southeast Asian flavors in the comfort of your home. Enjoy!
