Pumpkin Bee Hoon Stir Fried


by: Malaysian Delicacies

A light dish for anytime.


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serves: 2

200gm pumpkin bee hoon

2 eggs(lightly beaten)

100gm prawns

2 red chillies(sliced thinly)

1 onion(sliced thinly)

3 garlic(chopped)

100gms beansprouts

50gm cabbage(shredded finely)

2 sprigs spring onions(cut into a few segments)

2 tbsp light soy sauce

dash A of aji no moto

Nutrition Facts
Pumpkin Bee Hoon Stir Fried

Servings Per Recipe: 2

Amount per Serving

Calories: 373

  • Total Fat: 5.5 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 244.2 mg
  • Sodium: 1149.9 mg
  • Total Carbs: 52.3 g
  •     Dietary Fiber: 11.5 g
  •     Sugars: 12.4 g
  • Protein: 32.7 g

how is this calculated?

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1.  Soak the beehoon for about 10 mins and drain.Keep aside.

2.  Heat a wok , add about 3 to 4 tbsp of oil.

3.  Add 1 tbsp water to the beaten egg and beat lightly.

4.  Pour in the egg mixture into the wok and make a swirl motion and shape it as rounded as possible like an omelette.Leave for a few secs before turning over.

5.  Transfer to a plate and cut the egg in fine shreds as thin as you like.

6.  Keep aside.

7.  Heat again another 1 tbsp of oil, saute the garlic until fragrant, add in prawns and onions.

8.  Saute further.

9.  Once the onion have soften and prawns cooked, add in the bee hoon and stir fry until all ingredients are well incorporated.Add in light soya sauce, aji no moto and red chillies.

10.  Stir fry further.

11.  If the dish is too dried, sprinkle some water.

12.  Mix in the cabbage and beanspouts and cook until the vegetables are partially cooked.

13.  I prefer to leave the veges slightly cruncy. Finally throw in the spring onions , give a few stir and close fire.

14.  Garnish with shredded egg .

15.  Serve with pickled green chillies.

Cooks' note:
Pumpkin vermicelli or bee hoon is yellow in colour and more thinner than the normal bee hoon.
You can replace with normal bee hoon .

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