Fried Bee Hoon (Singapore Noodles) Recipe

Serves: 3 Save

Ingredients (15)

  • 4 ounces green Thai bird chilies, seeds removed, sliced
  • 2 cups boiling water
  • 1/2 cup rice wine vinegar
  • 1 teaspoon plus 2 tablespoons soy sauce, divided
  • 1/2 teaspoon sugar
  • Kosher salt
  • 6 tablespoons vegetable oil, divided
  • 4 medium shallots, peeled and finely sclied (about 1 cup)
  • 4 medium cloves garlic, sliced thinly
  • 3 ounces shitake mushrooms, sliced (about 1 cup)
  • 4 ounces baby bok choy leaves (about 1 1/2 cups)
  • 8 ounces medium shrimp, peeled
  • 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
  • 1/8 teaspoon white pepper
  • 1 cup bean sprouts

Directions

Learn how to make this recipe at Serious Eats

Mai Tai

Served over ice, each Mai Tai sip is a journey to a sun-soaked beach. Garnished with a pineapple wedge and a cherry, it's not just a drink; it's a ticket to paradise. Let the Mai Tai be your passport to bliss – where every sip is a vacation in a glass.

Ingredients (6)

  • 1.2 oz. Captain Morgan White Rum
  • 0.5 oz. Dark Rum
  • 0.75 oz. Lime Juice
  • 0.5 oz. Triple Sec
  • 0.75 oz. Orgeat Syrup
  • Pineapple Wedge and Cherry to garnish

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