Bee Hoon with Carrot & Coconut

Bee Hoon is basically rice vermicelli which is a thin form of rice noodles. There are so many recipes using the rice noodles, so I’ll start off with my all-time favourite which is my mum’s recipe and she learnt it from some relatives in India. Of course, by now, she has modified it a bit…. ha ha.

I had posted the Kway Teow recipe sometime back and you may substitute the rice noodles for kway teow (flat noodles) using the same recipe.


  • Bee Hoon – ½ pkt
  • Onion – 2, chopped
  • Chilli – 2, chopped
  • Carrot – 2, grated
  • Coconut – 1 cup
  • Coriander leaves – a small bunch
  • Curry leaves – a few
  • Mustard seeds – a pinch
  • Salt
  • Oil
  • Lemon juice – 2 tbsp
  • Water for boiling


  • Boil some water in a pot and once the water starts bubbling, switch off the stove and add the rice noodles into it.
  • Cover the pot and let the rice noodles cook in the hot water for about 10 mins and drain the water. Test by taking a little rice noodles and pinch it with your fingers. If breaks easily then it’s cooked. If not, you may continue keeping it in the hot water for further 5 mins. Do ensure not to over-cook the noodles. If you are not sure, you can always let it cook completely in the wok later on.
  • In a large wok, heat some oil and add the mustard seeds.
  • Once it stops crackling, add the onions and saute them till light brown.
  • Then add the curry leaves and the chopped chillies.
  • Next add the grated carrot and continue stirring for a while.
  • Now add the bee hoon and lemon juice and adjust the salt accordingly.
  • Finally add the coconut and coriander leaves.
  • Serve with tomato ketchup, chilli sauce or my favourite, which is the cut chillis in the soya sauce 😊.

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