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

1 can stewed pig’s trotters

2-3 cloves garlic, minced

2 eggs, lightly beaten

1 tbsp dark soy sauce

1 tbsp light soy sauce

1–2 tbsp oil for frying

Method

1. Prepare the Ingredients

• Soak beehoon in lukewarm temperature water for 10–15 mins until softened.

• Drain and set aside.

2. Cook the Eggs, Sauté Garlic and Pork

• In a wok or large pan, heat 1-2 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 canned stewed pork, including the braising liquid from the can, and stir-fry for 1–2 mins.

3. Add Beehoon and Sauce

• Add the softened beehoon into the wok.

• Add in dark soy sauce and light soy sauce.

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

• When the braising liquid has been soaked by the beehoon, turn off heat, cover the wok and let it stew in residual heat for 10 mins.

4. Serve

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