A Singaporean Mum

A homestyle dish using canned stewed pork ribs, garlic, eggs, and a mix of dark and light soy sauce for that rich, savoury flavour. Easy meals for the win—perfect for weeknight dinners or lazy weekend cravings!

Ingredients (Serves 2–3)

1/2 packet dried beehoon (rice vermicelli), soaked in water until softened

1 can stewed pork (or stewed pig’s trotters)

2-3 cloves garlic, minced

3 eggs, lightly beaten

1 tbsp dark soy sauce

1 tbsp light soy sauce

1–2 tbsp oil for frying

Optional: spring onions or fried shallots for garnish

Method

1. Prepare the Ingredients

• Soak beehoon in room temperature water for 10–15 minutes until softened. Drain and set aside.

2. Cook the Eggs, Sauté Garlic and Pork

• In a wok or large pan, heat 1 tbsp oil over medium heat. Pour in the beaten eggs and scramble lightly.

• In the same wok, add a little more oil if needed. Sauté minced garlic until fragrant.

• Add the pork ribs and stir-fry for 1–2 minutes.

3. Add Beehoon and Sauce

• Add the softened beehoon into the wok. Pour in the sauce from the can, followed by dark soy sauce and light soy sauce.

• Toss everything together well until the noodles are evenly coated and heated through.

4. Serve

• Garnish with chopped spring onions or fried shallots if desired. Serve hot.