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Rice noodle soup (Bee Thai Bak) is quick, flavorful, and perfect for busy days! I’m a big fan of Bee Thai Bak—it’s springy and easy to eat, and I’ve included ingredient alternatives so you can make it your own, all ready in just 15 minutes!
Soup With Rice Noodles
Asia has numerous versions of soup with rice noodles, but as a Malaysian, my favorite is from Penang—specifically, the Penang-style rice noodle soup called Koay Teow Th’ng. It’s a very common and popular dish found at Penang hawker stalls.
Once in a while, when I get a sudden craving for bee tai bak, I make this simple and hearty dish at home. You can use all kinds of rice noodles for this recipe: rice vermicelli, kuey teow (flat rice noodles lightly coated with oil), or these special rice noodles called Bee Tai Bak or Bee Thai Bak (米苔目). Sold in packets at Asian grocery stores in the United States, these noodles are rice-based with pointed ends and shorter lengths. Their texture is springy, with a silky-smooth and slippery surface—so fun to eat!
In Cantonese, they’re called 老鼠粉 (lou shu fun), which literally means ‘rat noodles.’ I suppose it’s because of their shape, which resembles rat droppings or tails.
This rice noodle soup recipe is super easy to make—only 3 simple steps and it’s ready in 15 minutes! Before you start, make sure to check out my quick recipe video. It’ll guide you through the process, helping you perfect the flavors and texture for a delicious bowl of soup in no time!
Why I Love This Recipe
- Taste from home. Every time I make it, I feel like I’m eating at a hawker stall in Penang.
- Done in just 15 minutes. This dish is perfect for me when I want something quick and easy. In just a few simple steps, I can have a delicious bowl ready without any fuss.
- Endless customization. I love how customizable it is. I can also use rice vermicelli, kuay teow, instant noodles, depending on what I’m in the mood for, so it’s always fresh and exciting.
- This soup is super comforting. The warm, savory broth and chewy noodles hit the spot every time, and it’s hearty and comforting especially in colder months!
Recipe Variations
Back home in Penang, a simple bee tai bak can be served in a few variations, using different types of noodles and toppings.
Noodle Variations
- Rice vermicelli (Bihun) – thin, delicate rice noodles.
- Kuay teow – flat, wide rice noodles.
- Egg Noodles – chewy and slightly firm noodles.
Topping Variations
- Shredded chicken
- Pork slices
- Sliced fish cakes
- Choy Sum vegetable
- Shredded lettuce
- Bean sprouts
- Fried shallots
Rice Noodle Soup Ingredients
- Rice noodle – I like using ‘lou shu fun’ noodles for their smooth and springy texture.
- Chicken broth – The base of the soup! I use store-bought chicken broth for convenience, but homemade is always better if you have the time. You may also use pork bone broth.
- Water
- Minced pork
- Fish balls – These are a must for that bouncy texture.
- Shrimp
- Fish sauce – This is my go-to for adding umami and a salty punch to the broth.
- Ground white pepper
- Garlic oil – This is the secret to adding a warm, fragrant garlic flavor to the broth. You can make the garlic oil by stir-frying some minced garlic with oil.
- Scallion
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Rice Noodle Soup
Step 1. Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
Step 2. To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
Step 3. Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.
Pro Tip: Secrets To The Best Rice Noodle Soup
- I blanch the rice noodles for just a few seconds, just like how it’s done in Penang. Once they’re soft but still have a little bite, I drain them well to make sure they don’t soak up too much water and affect the broth.
- I cook minced pork, shrimp, and fish balls just long enough to keep everything tender—about 1 to 2 minutes—making sure not to overcook them.
- While the broth is simmering, I skim off any foam that rises to the top. This helps keep the broth nice and clear, instead of cloudy and foamy.
Frequently Asked Questions
Yes, that’s the wonder of this recipe! You can totally use instant noodles—just cook them according to the instructions, and you’re good to go!
Fish sauce is preferred, but if you’re not a fan, you can swap it with salt or add a bit chicken bouillon powder.
Yes. Serve it with some cut red chilies (and bird’s eyes chilies) in soy sauce, just like the way it’s served in Malaysia.
Keep the noodles and broth in separate containers. Noodles can get soggy if they sit in the broth too long, so store them apart and reheat them separately. They’ll last in the fridge for up to 2 days.
This recipe is only 556 calories per serving.
What To Serve With Bee Tai Bak
For a more substantial meal, you can also prepare the following dishes to accompany the noodle soup.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Rice Noodle Soup
Ingredients
- 12 oz (360g) rice noodle
- 1 3/4 cups chicken broth
- 1 1/2 cups water
- 3 oz (90g) minced pork
- 6-8 fish balls
- 6 medium-sized shrimp, shelled and deveined
- 1 teaspoon fish sauce, or to taste
- 3 dashes white pepper powder
Toppings:
- Garlic oil
- 1 stalk scallion, cut into small rings
Instructions
- Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
- To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
- Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.
Video
Notes
- I blanch the rice noodles for just a few seconds. Once they’re soft but still have a little bite, I drain them well to make sure they don’t soak up too much water and affect the broth.
- I cook minced pork, shrimp, and fish balls just long enough to keep everything tender—about 1 to 2 minutes—making sure not to overcook them.
- While the broth is simmering, I skim off any foam that rises to the top. This helps keep the broth nice and clear, so it stays smooth and tasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Bee for this awesome recipe.
I added chinese chives and mung beans to give it extra crunch…
Yummy goodness! Love it.
Thanks.