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Home / Cuisine / Asian / Fried Beehoon with Shrimp and Fish Cakes

Fried Beehoon with Shrimp and Fish Cakes

By: 👩‍🦳 Linda · Published: 🖨 May 23, 2011 · Updated: 💻November 12, 2019 · 🗨 37 Comments

Recipe ▼

This Fried Beehoon with Shrimps and Fish Cakes makes a quick, easy, and satisfying lunch. Less than 30 minutes to prepare.

This Fried Beehoon with Shrimp and Fish Cakes makes a quick, easy, and satisfying lunch. Less than 30 minutes to prepare. | RotiNRice.com #beehoon #ricenoodles #friednoodles

It was a rainy weekend here in Minnesota with heavy down pour from Friday through Sunday. The deluge made staying home and indoors the obvious choice. We lazed around, ate, and worked on our hobbies. The lawn was well watered and the grass probably grew several inches but it will have to left alone for now.

Fried Rice Noodles for Lunch

As we did not feel like going out, I made something really simple for lunch on Saturday. Fried rice noodles is a family favorite which I have not cooked in a while. There is no fixed rule as to what can be included with the noodles and so I added whatever I had on hand. We all cleaned our plates in no time at all and wished there was more of this Fried Beehoon with Shrimps and Fish Cakes. Next time I will have to cook a little extra so that we can have second helpings.

Quick and easy Stir fried beehoon (rice noodles),

Fish sauce

Fish Sauce

Fish sauce, though very commonly used in Vietnamese and Thai cuisines, is not as prevalent in Chinese cuisine. It is seldom, if ever, used in Cantonese cuisine. I think it is mainly used by the Min Nan Chinese comprising mainly of the Hokkien (Fujian) and Teochew dialects. Again this can also be regional as I noticed that in Malaysia, the northern Hokkiens in Penang and Kedah use fish sauce while those in the central and southern regions not as much. My mom does not use fish sauce at all in her cooking. Hence, fish sauce is a relative new ingredient to me. While it is said to impart an umami flavor to food, it is definitely an acquired taste.

There are many grades of fish sauce available and because I use it sparingly, I try to buy the best grade I can find. According to my Vietnamese friend, the highest grade fish sauce should have the word “nhi” on the label. She recommendeds the Phu Quoc or Three Crabs brand. She personally prefers Phu Quoc. I have tried both and I like the Phu Quoc better too.

Tools Used in Making This Fried Beehoon with Shrimp and Fish Cakes

This post contains affiliate links. Please read my disclosure policy here.

T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille
Cuisipro Stainless Steel Measuring Cup and Spoon Set

This Fried Beehoon with Shrimp and Fish Cakes makes a quick, easy, and satisfying lunch. Less than 30 minutes to prepare. | RotiNRice.com #beehoon #ricenoodles #friednoodles

Fried Beehoon with Shrimp and Fish Cakes

This Fried Beehoon with Shrimp and Fish Cakes makes a quick, easy, and satisfying lunch. Less than 30 minutes to prepare.
Author : Linda Ooi
Course : Main Course
Cuisine : Chinese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings : 4
Calories : 442kcal

Ingredients
  

  • 8 oz beehoon (dried rice noodles) (225g)
  • 3 tbsp vegetable oil
  • 2 cloves garlic (minced)
  • 8 oz shrimp (shelled and deveined) (225g)
  • 6 oz fish cakes or chicken breast, sliced (170g)
  • 12 oz xiao bai cai (baby bok choy) (340g)
  • ¼ cup soy sauce (60ml)
  • ¼ cup water (60ml)
  • 2 tbsp fish sauce

Instructions
 

  • Soak beehoon for 30 minutes. Drain.
  • Heat oil in pan. Sauté garlic until fragrant, about 1 to 2 minutes. Add shrimp and fish cakes. Cook until shrimp turn pink and curl, about 2 minutes.
  • Add noodles, xiao bai chai, soy sauce, water, and fish sauce. Stir to get everything well mixed and until beehoon and xiao bai cai are cooked, about 5 minutes or so.
    Fried Beehoon with Shrimps and Fish Cakes-6
  • Remove and divide into 4 individual plates. Serve immediately.

Nutrition

Calories: 442kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Delicious fried beehoon with lots of shrimp, fish cakes, and baby bok choy.

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Dorm Cooking, Main Dish, Noodles Tags: 📋 Chinese, fish cakes

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Comments

  1. Nami @ Just One Cookbook says

    May 23, 2011 at 10:54 am

    Hi Biren! Look at the smoke coming out from the wok! I love beehoon (I didn’t know this is how you spell it) and your version of shrimp and fish cakes sound really nice. Japanese don’t use fish sauce but since I came to the US and eat more Vietnamese and Thai food, I got very addicted to that taste. Your seasoning is easy to remember (garlic, soy sauce, and fish sauce), and I must try this one! It sounds nice that your family worked on their hobbies… My kids are still small that they won’t let us do any hobby.. LOL.

    Reply
    • Biren says

      May 23, 2011 at 3:41 pm

      Fish sauce is definitely an acquired taste. I like it in hot foods, not so much in cold dips and sauces. It takes me a long time to finish a bottle of fish sauce.

      It is difficult to work on hobbies when you have little kids. They need a lot of attention. 🙂 You will have more time for hobbies when they are a little older.

      Reply
  2. Sommer@ASpicyPerspective says

    May 23, 2011 at 12:32 pm

    Ooooo, that looks like dinner tonight! All I need is bok choy.

    Reply
  3. 5 Star Foodie says

    May 23, 2011 at 1:22 pm

    Sounds like a terrific meal, I love all the components here.

    Reply
  4. Victoria says

    May 23, 2011 at 1:23 pm

    I have only cooked with fish sauce once, but I hope to do more Asian cooking at some point and get more use for it. Thanks for the great tips on fish sauce, and I’m glad your family enjoyed this dish.

    Reply
    • Biren says

      May 23, 2011 at 3:43 pm

      I think fish sauce is best used sparingly so that it does not over power the entire dish. The food should alos be served warm.

      Reply
  5. Belinda @zomppa says

    May 23, 2011 at 1:26 pm

    This is my kind of dish – LOVE fish cakes…and shrimp…

    Reply
  6. Lyndsey says

    May 23, 2011 at 1:38 pm

    My daughter is hooked on fried rice noodles, I like that you can add what you have to it. It is good to know about fish sauce. I have tried it before, but I like to know what brand others like. I have to get my family used to it. I do use oyster sauce when it calls for fish sauce for now….but I will looks for this brand of fish sauce. One of our Oriental market’s owners are Vietnamese, so we can find a lot of Vietnamese products it that store.

    Reply
    • Biren says

      May 23, 2011 at 3:49 pm

      I have cut down drastically on the use of sauces in my cooking except for soy sauce and some Worcestershire sauce. I use the rest of the sauces very sparingly.

      If you can’t find this brand, try the Three Crabs brand. They both have a nice, light color, and the taste is not as strong.

      Reply
  7. Lindsey@Lindselicious says

    May 23, 2011 at 2:57 pm

    I love fried rice noodles, but I have never tried cooking with them before. This dish looks so yummy Biren! I need to add this to my list to try soon.

    Reply
    • Biren says

      May 24, 2011 at 12:37 am

      You will have to give it a try. It is not difficult and I am sure you will do just fine. 🙂

      Reply
  8. torviewtoronto says

    May 23, 2011 at 5:27 pm

    flavourful delicious combination Biren this looks fabulous

    Reply
  9. rebecca says

    May 23, 2011 at 6:26 pm

    great noodle dish sorry about the rain but your garden will look fab

    Reply
    • Biren says

      May 24, 2011 at 12:38 am

      The grass is really green and it should be sunny the next few days…phew!

      Reply
  10. Anncoo says

    May 23, 2011 at 8:36 pm

    Biren, Your fried bee hoon looks so delicious makes me want to cook some right now especially with lots of prawns in it. 🙂

    Reply
  11. kitchen flavours says

    May 23, 2011 at 9:24 pm

    Your beehoon looks yummy! I love beehoon! Have you noticed that in M’sia, most ladies prefer beehoon and the men loves noodles? 🙂

    Reply
    • Biren says

      May 24, 2011 at 12:40 am

      I like beehoon too. Come to think of it, you may be right about women preferring beehoon and men liking those yellow noodles. 🙂

      Reply
  12. pachecopatty says

    May 23, 2011 at 9:24 pm

    Hi Biren, just wanted to visit and tell you that I love your recipes, you are amazing and this dish is no exception;-)

    Reply
    • Biren says

      May 24, 2011 at 12:42 am

      Aww…Patty, you are just the sweetest! I love your recipes too. 🙂

      Reply
  13. Christy says

    May 24, 2011 at 12:34 am

    This is simple in making, and simplY delicious in taste!:) Good ol’ fried beehoon, and I loved that you used shrimps and fish cakes…yummy!!:D

    Reply
  14. Adora's Box says

    May 24, 2011 at 4:39 am

    What a great way to spend a rainy day. It has been extraordinarily dry here in London and I’m wishing for some rain. I can smell your beehon from here, Biren. Food like this is the very essence of homecooking: quick and simple but extremely tasty.

    Reply
  15. tigerfish says

    May 24, 2011 at 5:13 am

    Hee heee…yes. I think I can eat this for breakfast! I have not used fish sauce in my cooking before cos I never really stock this seasoning in my pantry. For me, just a little soy sauce and lots of white pepper for my fried bee hoon. Sometimes, curry powder and spices to do Indian-style.

    Reply
  16. Marla says

    May 24, 2011 at 6:24 am

    I have not had those beehoon rice sticks in years, must try them in this wonderful recipe. The fish cakes look awesome 🙂

    Reply
  17. Sarah Naveen says

    May 24, 2011 at 11:24 am

    That sounds wonderful..so full of flavors..yumm!!

    Reply
  18. LeQuan says

    May 24, 2011 at 11:55 am

    Biren, your fried beehoon looks wonderful and delicious. Love that you used shrimp and fish cakes, two of my favorites when I eat noodles. My Mom and I use fish sauce in a lot of our cooking. It definitely is an acquired taste (and smell teehee). I use the 3 crabs brand, but have not seen the Phu Quoc brand. I’ll have to keep an eye out and give that a try next time. Thanks for the recommendation.

    Reply
    • Biren says

      May 24, 2011 at 7:19 pm

      I am surprised that you have not seen the Phu Quoc brand in Canada as it is quite easily available here. As I understand it, Phu Quoc is an island off Vietnam and their fish sauce is outstanding. However these are actually made in Thailand. They are pretty good though. 🙂

      Reply
  19. Juliana says

    May 24, 2011 at 12:58 pm

    Biren, I haven’t had beehoon for a while, and looking at yours I just feel that I have to make some tonight. Yours look delicious with the shrimps and fish cake and extra flavor with the fish sauce. Have a wonderful week 🙂

    Reply
  20. Kate at Diethood says

    May 24, 2011 at 1:24 pm

    Oh, that would be one great dinner!! I need to find me some fish sauce, first. 🙂

    Reply
  21. Faith says

    May 24, 2011 at 3:08 pm

    It’s been raining here for a couple weeks straight…and I can definitely see how this would be the perfect comforting meal! Love the flavors in this dish, Biren!

    Reply
  22. kristy says

    May 24, 2011 at 6:26 pm

    I love having this with sambal belachan! ha… Have a great day, Biren.
    Cheers, Kristy

    Reply
    • Biren says

      May 24, 2011 at 6:28 pm

      Sambal belacan sounds like a great idea! 🙂

      Reply
  23. Sonia says

    May 24, 2011 at 6:43 pm

    Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Have a great day….Sonia !!!

    Reply
  24. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    May 24, 2011 at 7:44 pm

    Surprisingly, I don’t mind fish sauce (I’m not an anchovy or sardine fan) and have used it in recipes without any family complaint. I will, however, be seeking out the brand you mention. Thanks for letting me know about that.

    Your dish is fantastic. I love the fact that you just threw this together yet it’s so gorgeous.

    Reply
  25. Cheah says

    May 24, 2011 at 8:54 pm

    This is my old time favourite. Love beehoon in whatever way it’s prepared!

    Reply
  26. pigpigscorner says

    May 25, 2011 at 8:39 am

    Love fried bee hoon too, so simple and satisfying. I have to out for the brand of fish sauce! I tend to us the one with a picture of a squid.

    Reply
  27. Tina (PinayInTexas) says

    May 25, 2011 at 10:26 am

    Beehon is “bihon” to Filipinos. It’s one of my family’s favorite noodles! Just the other day, I cooked it too! Really tasty with whatever ingredients you want to add on it!

    Reply
  28. Pudding Pie Lane says

    May 25, 2011 at 12:46 pm

    What a pretty dish, I love the bowl and fish sauce always make things taste so much better. In china we call beehon ‘fen si’ (I think..) apparently it’s called vermicelli but it’s not the same as the italian thing, it’s much nicer!

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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