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Singapore Satay Bee Hoon with Skippy

Singapore Satay Bee Hoon with Skippy

by Jerome Lam

·

January 20, 2025

Transport your taste buds with Singapore Satay Bee Hoon, a rich, peanuty noodle dish featuring SKIPPY Crunchy Peanut Butter.

This comforting classic combines tender bee hoon noodles with fresh shrimp, cuttlefish, and crisp vegetables, all smothered in a bold, aromatic satay sauce. Infused with galangal, lemongrass, and kaffir lime leaves, the sauce brings the perfect balance of savory, sweet, and spicy flavors.

Whether you're craving a nostalgic hawker favorite or looking to elevate your noodle game, this dish delivers bold Singaporean vibes in every bite.

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Singapore Satay Bee Hoon with Skippy

Rated 5.0 stars by 1 users

Category

Mains

Cuisine

Asian

Author:

Jerome Lam

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Savor the flavors of Singapore Satay Bee Hoon with bee hoon noodles, fresh seafood, and veggies smothered in a rich, peanuty satay sauce made with SKIPPY Peanut Butter.

Singapore Satay Bee Hoon with Skippy

Ingredients

Satay Sauce

• 200g SKIPPY CRUNCHY PEANUT BUTTER
• 75g shallots
• 6 garlic cloves
• 20g galangal
• 1 stalk lemongrass (chopped)
• 20g dried chilies (soaked & deseeded)
• ½ tsp coriander powder
• ¼ tsp cumin seeds
• 3 macadamia nuts (KIV)
• 10g belacan
• 4 tbsp neutral oil
• ½ tsp kosher salt
• 2 tbsp tamarind paste mixed with 2 tbsp warm water (or tamarind concentrate)
• 3 cups hot water
• 1 stalk lemongrass (smashed)
• 2 kaffir lime leaves
• 40g palm sugar
• ¼ cup kecap manis

Noodles & Toppings

• 100g dried bee hoon (soaked in warm water for 30 min)
• 1 kaffir lime leaf
• ½ tbsp kosher salt
• 10 large shrimp (peeled & deveined)
• 50g cuttlefish
• 8 pieces toasted tau pok (halved)
• Kangkong or tang oh
• Bean sprout

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Directions

Prepare Bee Hoon: Soak noodles in warm water for 30 minutes. Drain and set aside.
Blend peanuts until fine or chunky, then set aside.
Blend shallots, garlic, galangal, chilies, cumin, coriander, and belacan into a paste. Add water if needed.
Heat 4 tbsp oil in a pot, sauté the paste for 3-4 minutes until fragrant.
Stir in tamarind mixture, salt, and hot water. Add lemongrass, lime leaves, and palm sugar. Boil for 5 minutes.
Mix in ground peanuts and kecap manis. Simmer for 5-10 minutes until the sauce thickens.
Boil water with salt and kaffir lime leaf. Blanch bee hoon and kangkong/tang oh for 2 minutes. Drain and plate.
Poach shrimp and cuttlefish for 2-3 minutes. Drain and plate.
Blanch bean sprouts for 1 minute. Drain and plate.
Assemble: Ladle 2-3 scoops of satay sauce over each plate. Serve immediately.

Recipe Video

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