Recipe by: Gene Tan

Source: Family Recipe

Serves: 6


  • 120g minced pork
  • 4 tsp light soy sauce, divided
  • 2 to 4 pinches White Pepper to taste
  • 300g dried bean vermicelli
  • 2 tsp sesame oil
  • 2 tsp Chinese rice wine
  • 1 tsp dark soy sauce
  • 3 Tbsp cooking oil (or peanut oil)
  • 4 cloves garlic, minced
  • 3 inch piece ginger, peeled minced
  • Finely Chopped Spring Onions
  • Chilli Padi (small red chili) to taste, chopped Black Pepper to taste


  • Season the Pork with 1 tsp of light soy sauce and a bit of white pepper.
  • Soften the bean vermicelli with noodles using boiling water. Sit until soft, about 5 minutes, drain and toss the noodles with sesame oil. Drain the water just before you use it or the noodles will get sticky
  • Prepare the sauce of
  • 1 Tbsp light soy sauce
  • 2 tsp Chinese rice wine
  • 1 tsp dark soy sauce
  • Heat the peanut oil over medium heat, add half the garlic and ginger to cook until light brown, then add pork.
  • After about 6-7 minutes when the pork is nearly cooked, add the rest of the garlic and ginger.
  • Stir Fry the Pork and the Garlic and Ginger for about 1-2 minutes.
  • Add the sauce and the noodles and cook, stirring it, ensuring the taste is captured into the bean vermicelli.
  • Add in the spring onions and chilli padi.
  • Just before serving add the black pepper to taste
  • Cook until a little bit dry or to your liking.