Satay Bee Hoon

Name: Satay Bee Hoon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 200g dried rice vermicelli, soaked and drained; 300ml satay peanut sauce (blended peanuts, curry powder, coconut milk); 100g prawns, cooked; 100g fried tofu, cubed; beansprouts to top; hard-boiled egg and cucumber to serve

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

Make peanut sauce: blend roasted peanuts, curry powder, coconut milk and chilli. Thin with water.

Simmer sauce 10 minutes until thickened.

Blanch vermicelli and beansprouts briefly.

Plate noodles and beansprouts. Pour sauce over.

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

Protein

6.5g

Fat

0.2g

Carbs

12.6g

Fiber

0.5g

Sodium

29mg

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