Chinese Spaghetti (Frud Bee Hoon)

Don’t let the title fool you; this has nothing to do with Italian pasta and everything to do with silky rice noodles stir-fried Singapore-style.

Thin rice sticks soak up a savory mix of oyster sauce, soy, and sesame oil while tender pork, crunchy cabbage, and sweet carrots add texture.

Scrambled eggs fold in for richness, and the whole thing comes together in a hot wok with plenty of garlic and ginger.

It’s the kind of one-pan meal that disappears fast, perfect for weeknight dinners when you want something satisfying without the fuss.

Pro Tips

• Don’t oversoak the rice noodles; they should be springy and slightly firm, not mushy, and will cook more in the wok
• Cook each component separately to maintain distinct textures and prevent overcrowding, then combine at the end
• Use high heat and work quickly to get that restaurant-style wok hei (smoky breath of the wok)
• Taste and adjust with more oyster sauce or soy at the end if you like it more intensely flavored

Variations

• Use chicken, shrimp, or firm tofu instead of pork for different protein options
• Add bean sprouts, snow peas, or bell peppers for more vegetables, color, and crunch
• Make it spicy with chili garlic sauce, sambal oelek, or fresh sliced chilies