Minced pork sausage bee hoon

Felt like having bee hoon (vermicelli noodles). Went to supermarket to get vermicelli, minced pork, green beans, spring onion. Then I saw pork sausages are on sale, bought it. It has been ages I had not had pork sausages. It’s one of my grandma favourite dish. Back home in Malaysia, we always have this dish served with fried eggs.

Google: “Pork sausages are tubes of finely minced pork, usually taken from the shoulder or leg of a pig, then seasoned and stuffed into a thin casing or skin. The traditional pork sausage is packed with protein, containing on average 11g each. The benefits of protein are maintaining and building lean muscle mass and improving tissue health. Whether you are looking to bulk up on muscle mass, or slim down, protein is vital!”

Google: “Rice vermicelli is a thin form of noodle. It is sometimes referred to as ‘rice noodles’ or ‘rice sticks’, but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.”

I am doing a different way to my grandma using sausages. I am adding it to my bee hoon with minced pork and vegetables. I almost forgot to add my cabbage in, luckily, I remembered so it’s not coated in the sauce. It’s tasty, comforting and I know it’s not a nice picture but worth eating. Let’s cook!!!!


500 g minced pork
1 packet pork sausages, about 8, prick all over with fork
4 blocks of vermicelli, soak in boiling water to soften it, drain and set aside
10 cabbage leaves, cut into bite size, blanch in boiling water to soften it
12-14 green beans, cut to bite size
3-4 stalks spring onion, cut into bite size
3 Tbs olive oil, divided
1 Tbs garlic, minced


4 Tsp cornstarch
2 Tbs dark soy sauce, plus extra 2 Tbs for vermicelli
2 Tbs soy sauce or light soy sauce, plus extra 2 Tbs for vermicelli
1 Tbs Shao Xing, Chinese cooking wine
2 Tsp brown sugar
2 Tsp oyster sauce, plus extra 2 Tsp for vermicelli
1/2 Tbs black vinegar
1/4 tsp white pepper
2 Tbs water, extra 5 Tbs water for vermicelli


In a small mixing bowl, mix cornstarch, water, 2 dark soy sauce, make sure no lump. Add the pork, toss to coat for 15 minutes. Heat up wok with 1 Tbs of oil. When the wok is heated, add pork into wok and pan-fry until cooked brown on both sides about 3-5 minutes. Remove pork from wok and into a bowl. Set aside.

In another bowl add all the extra sauce mix well. Then pour into vermicelli and toss to coat. Set aside. Cook sausages in a saucepan until cooked turning them so all around are cooked, about 10 minutes. Using the same work, add the remaining oil. Add in garlic and cook until light brown or aromatic. Add green beans cook for about 4 minutes. Cut sausages into bite size and set aside.

Next stir in the sauces, vermicelli then use spoon and chopsticks and toss for about 2 minutes. Then add back in pork, sausages and vermicelli are well blended and have caramelised with sauces and completely cooked through. Just before dishing out, add cabbage on top and cook for about 3-5 minutes. Serve with spring onion and a glass of sweet white wine.

Note: you can add seafood or just use egg noodles. You can add onion, Worcester sauce instead of black vinegar, you can omit Chinese cooking wine.