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Satay Bee Hoon
Thin rice vermicelli in a rich peanut-and-prawn gravy — a less well-known but deeply satisfying Singapore noodle dish.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
medium
Cuisine
Singaporean
Ingredients
200gdried rice vermicelli, soaked and drained
300mlsatay peanut sauce (blended peanuts, curry powder, coconut milk)
100gprawns, cooked
100gfried tofu, cubed
beansproutsto top
hard-boiled egg and cucumberto serve
Instructions
1
Make peanut sauce: blend roasted peanuts, curry powder, coconut milk and chilli. Thin with water.
2
Simmer sauce 10 minutes until thickened.
3
Blanch vermicelli and beansprouts briefly.
4
Plate noodles and beansprouts. Pour sauce over.
5
Top with prawns, tofu, egg and cucumber.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
79
Protein
6.5g
Fat
0.2g
Carbs
12.6g
Fiber
0.5g
Sodium
29mg
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