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Stewed Pork Beehoon

Servings 4


  • 200 g dried beehoon
  • 2 cans Narcissus Stewed Pork Sliced 383G/can
  • 4 shitake mushrooms sliced
  • 1 carrot cut into match sticks or shredded
  • 4 pieces of napa cabbage thinly sliced
  • 2-3 garlic cloves minced
  • 1 shallot sliced
  • 1 tbsp shaoxing wine
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • white pepper to taste
  • 3 large eggs lightly beaten
  • 1 tsp soy sauce for eggs
  • white pepper to taste for eggs
  • 1 tbsp cooking oil for eggs
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • Sliced red chilli to garnish
  • Chopped coriander leaves to garnish


  • Season eggs with 1 tsp light soy sauce, and white pepper to taste.
  • Heat 1 tbsp cooking oil in non-stick pan.
  • Add eggs and cook until almost set, flip and cook for another minute.
  • Remove, allow to cool, and slice into 2 inch slices.
  • Soak beehoon in warm water until soft, drain and set aside.
  • Separate stewed pork from it's gravy.
  • Remove fatty bits (optional).
  • Strain grease and bits from gravy, and set gravy aside.
  • Heat wok with oils on medium high heat.
  • Stir-fry garlic and shallot until shallot softened.
  • Add mushrooms, carrot, and napa cabbage.
  • Then add reserved stewed pork gravy.
  • Stir-fry until vegetables are soft, then add stew pork.
  • Add beehoon, season with fish sauce, light soy sauce, pepper, and dark soy sauce.
  • Stir-fry until liquid is almost completely absorbed.
  • You can add some water if you light your beehoon more wet.
  • Serve garnish with sliced eggs, chilli, and coriander leaves.