Cherry & Dennis Helper Habitat
Singapore Satay Bee Hoon
新加坡沙嗲醬米粉
Recipe overview
Cook rice noodles, prawns, squid and water spinach separately, then add warm satay peanut sauce. This home version omits cockles so seafood doneness is easier to control.
01
Ingredients
Main ingredients
- 250 g Dried rice vermicelli
- 250 g Peeled deveined prawns
- 200 g Cleaned squid
- 250 g Water spinach
- 150 g Bean sprouts
- 15 g Garlic
- 50 g Shallots
Satay sauce mixture
- 120 g Unsweetened smooth peanut butter
- 400 ml Water
- 150 ml Coconut milk
- 8 g Curry powder
- 2 g Chilli powder
- 10 g Tamarind paste
- 15 g Sugar
- 15 ml Light soy sauce
Cooking oil
- 15 ml Oil
02
Tools
- Saucepan and slotted spoon
- Small sauce pan and spoon
- Knife and board
- Sieve and four bowls
03
Steps
Step 1
Soak vermicelli
Soak noodles in room-temperature water about 15 minutes according to the packet until pliable; drain, still uncooked.
Step 2
Prepare seafood
Pat prawns dry and cut squid into 1 cm rings; keep on separate raw-food plates, chilled.
Step 3
Cut vegetables
Wash and cut water spinach into 5 cm lengths, wash and drain sprouts, and mince garlic and shallots.
Step 4
Fry sauce base
Heat oil in the sauce pan; fry garlic and shallots 2 minutes, then curry and chilli powders for 20 seconds.
Step 5
Mix peanut sauce
Add 400 ml water, coconut milk, peanut butter, tamarind, sugar and soy; stir until peanut butter disperses.
Step 6
Simmer sauce
Simmer 5 minutes, stirring the bottom often; keep on the lowest heat once thick but pourable.
Step 7
Cook noodles
Boil fresh water; cook noodles 1–2 minutes or as directed until no firm centre remains, drain into four bowls.
Step 8
Blanch vegetables
Reboil water; cook spinach 1–2 minutes until stems soften, then sprouts separately for 2 minutes until hot throughout; drain.
Step 9
Cook prawns
Reboil, cook prawns 2–3 minutes until pink and opaque with centres at least 63°C; lift out.
Step 10
Cook squid
Cook squid in gently boiling water 1–2 minutes until opaque and at least 63°C in the centre; remove promptly.
Step 11
Arrange toppings
Divide spinach, sprouts, prawns and squid over the noodles without adding cooking water.
Step 12
Sauce and serve
Stir warm satay sauce, divide over all four bowls and serve immediately.
Common mistakes
- Soaking alone leaves noodles undercooked; cook as directed.
- Peanut sauce scorches over high heat; stir over low heat.
- Prawns and squid need different cooking times; cook separately.
- Wet toppings dilute sauce; drain before assembling.
Tips
Noodle thickness varies: soaking softens noodles but cooking must remove the firm centre. Unsweetened peanut butter makes sweetness easier to control. Satay sauce thickens as it cools; keep warm and loosen with small additions of hot water. This version contains peanuts, crustaceans, squid and soy.
