Published Nov 12, 2024
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.
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.
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.
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