Satay Bee Hoon (Malaysian Satay Rice Vermicelli with Prawns)
Slippery rice vermicelli, prawns and crisp greens coated in thick peanut sauce, with a chilli kick from sambal.
Made with Satay sauce and Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the vermicelli in hot water for 5 minutes, or to the packet time, then drain well.
5 min - 2
Heat 1 tbsp oil in a wok over a high heat. Fry the garlic for 20 seconds, add the prawns and cook for 2 minutes until pink. Lift out.
- 3
Add the remaining oil and the choy sum stalks. Stir fry for 1 minute, then add the leaves and beansprouts for 30 seconds.
1 min 30 s - 4
Add the vermicelli, the sambal from your base recipe and a splash of water. Toss for 1 minute until hot.
- 5
Return the prawns. Pour in your ready made satay sauce (see the base recipe) and toss for 1 to 2 minutes until the noodles are glossy and evenly coated.
1 min 30 s - 6
Serve with the cucumber and lime wedges, adding a little more sambal if you like it hot.
Tips
- Warm the sauce and loosen it with water first, or it clumps as it hits the noodles.
- Do not overcook the prawns. They finish in the hot sauce.
- Replace choy sum with pak choi, spinach or cabbage if you cannot find it.
Storing and freezing
Eat straight away. Leftovers keep for 1 day in the fridge if cooled within 1 hour. Reheat with a splash of water until steaming hot all the way through.
Questions
What is satay bee hoon?
It is a Malaysian and Singaporean noodle dish. Bee hoon is thin rice vermicelli, here dressed in a peanut satay style sauce with seafood and greens.
Is it gluten free?
Yes, if the vermicelli, sambal and satay sauce are all gluten free. Plain rice vermicelli should not contain wheat, but read the label.
Can I use chicken?
Yes. Use 350 g sliced chicken thigh and cook for 5 to 6 minutes until golden and cooked through before adding the vegetables.
More made with satay sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.