Singapore Fried Bee Hoon (Vermicilli) is a dish of thin rice flour noodles fried in curry powder and meat slices, and is commonly served in Chinese Restaurants in Arizona. For the same dish name - Singapore Bee Hoon, the preparation is styled differently in Kuching.
In Kuching, recipe for Singapore Bee Hoon - is - fried vermicilli with eggs and meat slices, topped with fresh cauliflower leaves and sesame seeds.
In Kuching, recipe for Singapore Bee Hoon - is - fried vermicilli with eggs and meat slices, topped with fresh cauliflower leaves and sesame seeds.
When I first saw Singapore Bee Hoon in the menu in a Chinese restaurant in Arizona, I was excited as I sort of missed the noodle dish since leaving Kuching for couple of years. When the food came, I thought there must have been a mistake in my order. Apparently, the same name of Singapore Bee Hoon is styled differently in the Chinese Restaurants in U.S. and has its origins from China.
Today, I attempt to prepare the same style of Singapore Bee Hoon served in Chinese restaurants in the U.S.
Ingredients and Preparation for 4
Prepare 1 lb ground meat: pork, beef or chicken. Ground meat can be substitute with whole meat slices.
Prepare slices of onions, carrots, green onions, chopped chilli, garlic, (fresh mushrooms - optional) and 3 eggs. 
Prepare Bee Hoon (vermicilli noodles) (thin rice flour noodles) by soaking in room temperature
Cooking Steps
Fry onions, chilli, carrots in 5 tbs cooking oil in a large skillet in medium heat.
Add ground meat and fresh mushrooms and fry for 5 minutes. Add 4 tbs curry powder, 3 tbs fish sauce, 1 tbs chicken stock brand, 1/2 tsp pepper and continue frying.
Add 3 eggs, continue frying and combine fried eggs with the rest of the ingredients.
Add drained Bee Hoon (vermicilli) to the cooked ingredients and continue frying.
Blend and combine Bee Hoon with the rest of the cooked ingredients and fry until noodles are dry. Add green onions.
Ready for serving.
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