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Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

written by Marvellina Published: November 5, 2021
11.1K
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Delicious peanut sauce is smothered on a bed of rice noodles with some tofu puffs, seafood, and vegetables.
Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

What is satay bee hoon ?

Satay bee hoon is a fusion between the Chinese Teochew and Malay dish. Rice noodles or known as bee hoon (in Hokkian dialect) are served with a delicious peanut sauce, similar to the peanut sauce that is used to serve with meat sate/satay in Southeast Asia, especially in Indonesia, Malaysia, and Singapore and hence, the name of this dish. The dish is typically accompanied by cuttlefish, fried bean curd puffs, cockles, and vegetables known as kangkung or water spinach in English and beansprouts. It has a very complex flavor, which is typical of Southeast Asian food. It is a popular hawker food in Singapore that I really love.

I have to admit the main bulk of the work is at preparing the sauce, which is made from scratch. Not too troublesome I promise, just a few ingredients to grind and you are pretty much set to go. This satay bee hoon is one of my brother’s favorite.
Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

How to make Singapore satay bee hoon

1. Place the roasted peanuts in the food processor and pulse until they are fine pieces. Set aside.

2. Place all the ingredients to grind in a food processor and process into a paste. The oil will help with the blending.

3. Prepare a large skillet or wok. Preheat the wok and saute the grind spices until really fragrant, about 3-4 minutes. Pour in the tamarind juice, coconut milk, water, ground peanuts, sugar and salt.

4. Bring it to a boil and then reduce the heat to let it gently simmer until the sauce thickens slightly and the oil float to the top. If it is too thick, you can add a bit more water and adjust the consistency to your preference. It should be thick but pourable

5. Cook the noodles according to instructions on the package

6. Meanwhile in a separate small pot of boiling water, blanch the cuttlefish, cockles, water spinach, and beansprouts. Cut the cuttlefish into smaller pieces


7. Portion the rice vermicelli noodles into an individual serving plate. Place the cuttlefish, cockles, water spinach, and dried bean curd puffs on each serving. Pour the peanut sauce generously over the noodle and serve immediately
Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

What else can I use the peanut sauce for?

This peanut sauce is great with any satay, tofu dishes, as a dressing for vegetables such as gado gado, as a dipping sauce for veggies and fruits, spring/summer rolls, tossing sauce for noodles. Sky is the limit!

Did you make this Singapore satay bee hoon recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)

Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 4 servings
5 from 6 reviews
REVIEW & RATE PRINT

Ingredients

Ingredients to grind:

  • 20 gr dried red chili soaked in warm water until softened
  • 75 gr shallots
  • 1 bulb garlic peeled
  • 1 tsp coriander seeds
  • 1 thumb size galangal
  • 1 stalk lemon grass white part only, cut into small pieces
  • 50 gr cooking oil

Peanut sauce:

  • 300 gr roasted peanuts
  • 2 Tbsp seedless tamarind paste mixed with 3 Tbsp of water
  • 500 ml water or more as needed
  • 250 ml thick coconut milk
  • 50 gr brown sugar
  • 2 Tbsp kecap manis
  • 1 tsp Salt or more to taste

Other ingredients:

  • 100 gr dried rice vermicelli noodles cook according to direction on package
  • 100 gr kangkung or sub with baby spinach
  • 5-6 pieces fried bean curd puff
  • 60 gr cuttlefish
  • 60 gr shelled cockles
  • 10 large shrimp

Instructions
 

Grind the ingredients:

  • Place the roasted peanuts in the food processor and pulse until they are fine pieces. Set aside. Place all the ingredients to grind in a food processor and process into a paste. The oil will help with the blending.

Cook the peanut sauce:

  • Prepare a large skillet or wok. Preheat the wok and saute the grind spices until really fragrant, about 3-4 minutes. Pour in the tamarind juice, coconut milk, water, ground peanuts, sugar and salt. Bring it to a boil and then reduce the heat to let it gently simmer until the sauce thickens slightly and the oil float to the top. If it is too thick, you can add a bit more water and adjust the consistency to your preference. It should be thick but pourable
  • Meanwhile in a separate small pot of boiling water, blanch the cuttlefish, cockles, water spinach, and beansprouts. Cut the cuttlefish into smaller pieces
  • Cook the noodles according to instructions on the package

To serve:

  • Portion the rice vermicelli noodles into individual serving plate. Place the cuttlefish, cockles, water spinach and dried bean curd puffs on each serving. Pour the peanut sauce generously over the noodle and serve immediately

RECOMMEDED TOOLS

Dutch Oven
food processor
food processor
digital kitchen scale
digital kitchen scale

Marv's Recipe Notes

Feel free to substitute the cockles and cuttlefish with shredded chicken meat or other seafood of your choice if you prefer

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Singapore Satay Bee hoon (Rice Noodles with Peanut Sauce)
Serving Size
 
1 serving
Amount per Serving
Calories
962
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
18
g
Monounsaturated Fat
 
26
g
Cholesterol
 
17
mg
6
%
Sodium
 
1353
mg
59
%
Potassium
 
1201
mg
34
%
Carbohydrates
 
73
g
24
%
Fiber
 
11
g
46
%
Sugar
 
26
g
29
%
Protein
 
33
g
66
%
Vitamin A
 
3117
IU
62
%
Vitamin C
 
17
mg
21
%
Calcium
 
193
mg
19
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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2 comments

Mich June 19, 2021 - 9:17 am

Missing this delicious taste and added hard boiled eggs.

Reply
Marvellina June 19, 2021 - 7:51 pm

oh…I bet it’s delish with hard-boiled eggs too!

Reply
5 from 6 votes (5 ratings without comment)

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