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White Bee Hoon Recipe

White Bee Hoon Recipe

30 minutes
Serves 3 pax

White Bee Hoon Recipe - CHU Collagen



650ml CHU Chicken Collagen Soup
70ml water
150g bee hoon
300g prawns
150g clams
200g squid, sliced
200g choice of leafy vegetable 
4 eggs, beaten
1 tbsp sesame oil
2 tbsp cooking oil
5 cloves garlic, chopped
1 tbsp hua tiao jiu
1 tbsp light soy sauce
A generous dash of white pepper 
1½ tsp salt
½ tsp sugar


  1. Heat up Chicken Collagen Soup in a pot. While waiting for soup to boil, blanch bee hoon in another pot of hot water as per instructed on packaging. Drain and set aside.
  2. Heat up wok, add sesame oil first, let it heat up, and then add 1 tbsp of cooking oil. Add in half of chopped garlic. Fry till fragrant. 
  3. Add bee hoon, mix well with garlic, fry for 2-3 minutes. Remove bee hoon and set aside. 
  4. Add 1 more tbsp of cooking oil and remaining chopped garlic. Fry till fragrant. 
  5. Add Chicken Collagen Soup, water and soy sauce. Let boil. 
  6. Once the soup boils, add in the bee hoon, beaten eggs, prawns, squid, clams and vegetables. 
  7. Cover for 5 minutes.
  8. Mix well, add more water if you find the soup is too thick. Add sugar, salt and pepper to taste. 
  9. Add hua tiao jiu and mix. 
  10. Serve.

It is recommended to use fresh clams instead of frozen cooked clams.