Fried Bee Hoon and Mee Goreng - Singapore's favourite hawker noodles dishes
Singapore fried bee hoon is famous the world over. In many cities you'll find a stall or restaurant selling "Singapore noodles" — you'll even spot one at a London airport. Here at home, it's a hawker staple: rice vermicelli stir-fried either garlicky and white, or spicier and reddish. Bee hoon is also spelled mee hoon — same dish, different spelling.
What's in it?
Typical ingredients include prawns or slices of fish, egg, chicken, and vegetables. Don't forget the limau kasturi (small calamansi limes) on the side — a squeeze adds a lovely tang, much like lemon on salmon.
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| Singapore Fried Bee Hoon |
A Bit of History: Where Did These Noodles Come From?
The story of bee hoon (rice vermicelli)
Rice vermicelli traces back to Southern China, where noodle-making techniques were refined as early as the Song Dynasty (960–1279 AD). The thin rice noodles spread across Southeast Asia through Chinese migration and trade, becoming the bee hoon we know today.
So the dish the world knows as Singapore noodles is really a Hong Kong invention — while the authentic version here is our humble fried bee hoon.
The story of mee goreng
Mee goreng is a true local creation and one of Singapore's earliest fusion foods. According to the National Library Board, the dish is associated with the Indian Muslim community — some sources credit the Muslim Chulias from Madras (Chennai) with popularising it. It brilliantly combines the yellow egg noodle from Chinese cuisine, spices and mutton from Indian cooking, and tomato sauce — an ingredient with Western roots.
Notably, this style of mee goreng can't be found in India — it's unique to Singapore and Malaysia. The earliest known mee goreng outlet is said to be Bangkok Lane Mee Goreng in Penang, which started as a pushcart in the early 20th century.
Singapore even has its own Chinese twist: Punggol mee goreng, created in 1975 at a Punggol seafood restaurant. When an Indian stallholder left, the Chinese owners developed their own version — moist rather than dry, with seafood, bean sprouts, coriander, and a sambal made from twelve herbs and spices.
How much does it cost?
Prices have crept up since this post was first written, but fried bee hoon remains one of Singapore's cheapest meals:
- Economic bee hoon stalls: Plain fried bee hoon starts from just $1–$2 at many hawker stalls — some legendary spots still sell it for as little as $0.60–$1.20.
- With sides (egg, chicken wing, ngoh hiang, fish cake): Expect $3–$5 depending on how many extras you add.
- Food courts and central locations: Usually on the higher end, around $4–$6.
The word "economy" says it all: the noodles are often cooked in bulk, keeping the base price low. But add "extras" and the price climbs quickly — though a full plate with egg and a chicken wing often still comes in under $5.
Mee Goreng: The Spicier Cousin
Goreng is Malay for "fried", and mee means noodles. Mee goreng is usually sold at Indian-Muslim or Malay stalls — the Indian-Muslim version is typically a bright red, as shown below.
Where bee hoon uses thin white rice vermicelli, mee goreng uses thicker yellow Hokkien egg noodles, stir-fried with tomato ketchup, chilli, garlic and sweet dark soy. Typical ingredients include egg, bean sprouts, cabbage, potato, beef or mutton cubes, and cucumber on the side — often topped with a fried egg.
A plate of mee goreng typically costs $4–$6 at hawker centres and casual eateries, with plain versions at the lower end and seafood or mutton versions up to $10–$15 at restaurants.
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| Mee Goreng |
Quick Comparison
| Fried Bee Hoon | Mee Goreng | |
|---|---|---|
| Noodle type | Thin rice vermicelli | Thick yellow egg noodles |
| Colour | White/garlicky or reddish | Usually bright red |
| Commonly sold at | Chinese / economic rice stalls | Indian-Muslim / Malay stalls |
| Typical price | $2–$3 plain; $4–$5 with sides | $4–$8 |
Both dishes reflect Singapore's multicultural food heritage and are enjoyed by locals of every background. Both mee hoon and mee goreng can be found just about everywhere from roadside pasar malam (night market) to restaurants. Simple, filling and delicious. If you love local noodles, don't miss our posts on mee soto, mee rebus and mee siam too. Cheap, quick, and delicious — that's hawker food at its best.
✏️ Updated September 2026
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