Seafood White Bee Hoon is a delectable noodle dish cherished in Singaporean cuisine. It features a broth enriched with seafood essence, complemented by succulent prawns, fish slices, and squid, all served over thick rice vermicelli noodles. The gentle sweetness of the seafood pairs beautifully with the savory broth, creating a harmonious blend of flavors. This dish is a treat for those who appreciate seafood and seek an aromatic meal that offers warmth and comfort, bringing a taste of Singaporean culture into your kitchen.

Ingredients

• 8 large prawns, peeled and deveined
• 200 g white fish fillets, sliced
• 150 g squid rings
• 400 g thick rice vermicelli noodles
• 1 stalk spring onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add garlic and spring onion, and sauté until fragrant, about 1-2 minutes.
3. Pour in the chicken broth and bring it to a boil.
4. Add fish sauce and soy sauce, and let it simmer for 10 minutes.
5. Add prawns, fish slices, and squid to the broth, and cook until the seafood is opaque and fully cooked, about 3-4 minutes.
6. In a separate pot, cook the rice vermicelli according to the package instructions, then drain.
7. Divide the cooked vermicelli into serving bowls.
8. Ladle the seafood broth over the noodles evenly among the bowls.
9. Garnish with additional chopped spring onion and serve immediately.

Keywords: Dinner, Broth, Prawns, Fish, Squid

Spice Rack: Garlic, Spring Onion

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