Singapore's Easy Economic Bee Hoon Recipe

Place dried beehoon in a bowl and blanch with hot water until softened.

Drain the softened beehoon and set it aside.

In a separate bowl, combine light soy sauce, fish sauce, dark soy sauce, chicken powder, and sugar.

Whisk the sauce mixture until all ingredients are well combined.

Heat cooking oil in a pan, then add minced garlic and stir-fry until fragrant.

Add the drained beehoon to the pan.

Add water and bean sprouts to the pan with the beehoon.

Pour the sauce mixture over the noodles and toss well until everything is combined and evenly coated.

Transfer the cooked beehoon to a serving plate lined with paper.

In a pan with hot oil, deep fry hotdogs until crispy.

Fry fishcakes until golden brown and crispy, then slice them.

Fry luncheon meat until crispy and slice it.

Fry an egg sunny-side up.

Assemble the dish by placing the fried hotdog, fishcake, luncheon meat, and sunny-side-up egg on top of the beehoon. Serve and enjoy.