Vegan Fish Bee Hoon Noodle (素鱼片米粉)

Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Fish bee hoon noodle soup (素鱼片米粉) is one of the great rainy day dishes of Singapore. This delicious and comforting noodle soup is a popular hawker dish. Now we can all enjoy vegan fish bee hoon noodle at home! This vegan fish bee hoon noodle soup is especially tasty because the creaminess of the non-dairy milk contrasts with the sourness of the 酸菜 suan cai (preserved sour mustard) and wedges of tomato.

Usually, you get a choice between sliced fish or fried fish upon ordering. Since we are cooking for ourselves, we can have both! If you are in Singapore, or somewhere with a vegan Asian grocer, you will be able to get mock fish and anchovies easily. Otherwise, here is my recipe for Vegan Okara Fish – DIY Mock Meat. For the anchovies, we are just going to deep fry some slivers of tofu to imitate the crunch.

The noodle used in this soup is 米粉, bee hoon in Hokkien, or rice vermicelli. There are two options – thick or thin. Most people, including me, prefer the thick bee hoon. The thick slithery noodle is super slurpy and satisfying! If your thick bee hoon is dried, then boil bee hoon until cooked in a separate pot. If your bee hoon is fresh, then you can cook it directly in the soup pot. I used 贵州米粉 Guizhou mi fen, a special type of vermicelli from Guizhou that is extra thick.


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0/19 Ingredients
Adjust Servings
  • For Battered Vegan Fish
  • Other Toppings
  • For Soup


0/12 Instructions
  • Marinate the vegan fish nuggets with salt, pepper, and cooking wine.
  • Coat them in a mixture of rice flour and corn starch and deep fry until golden. Drain on a kitchen towel and set aside for later.
  • Cut a small slice of tofu into small slivers and deep fry them until golden. Drain on a kitchen towel and set aside for later.
  • Here's all your fried stuff.
  • Heat 1 tbsp of oil in a pot and fry sliced ginger and garlic until fragrant and golden. Deglaze the pot with Chinese cooking wine.
  • Add water and dashi stock powder or vegetable stock. Bring to boil.
  • Add the preserved sour mustard and tomatoes.
  • Blanch the green leafy vegetables. Remove and set aside for later.
  • Boil the vegan mock fish until warmed through. Remove and set aside for later.
  • Add non-dairy milk.
  • Cook your bee hoon (see above for more).
  • Assemble all the ingredients and serve with cut red bird's eye chilli in soy sauce.

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