- 200g rice vermicelli/bee hoon
- 3 – 4 cloves garlic
- 3 – 4 leaves cabbage
- A bunch choy sum
- 2 eggs
- ½ cup water
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp. sesame oil
- 1 tsp dark soy sauce
- Dash of pepper
Directions
1. Soak the rice vermicelli in water until it has soften. Drain and set aside.
2. Mix light soy sauce, dark soy sauce, oyster sauce, pepper, sesame oil and water in a boil until well incorporated.
3. Add the mixed seasoning into the soften bee hoon. Mix until the bee hoon are coated with the seasonings.
4. Finely chop the garlic.
5. Cut the choy sum and cabbage into small bite sizes.
6. Fry the eggs into an omelette and thinly slice it.
7. Heat up the pan with some cooking oil and stir fry the choy sum until the texture of your choice. Remove and set aside.
8. Using the same pan, add some cooking oil, and stir fry cabbage until it reaches the texture of your preference. Remove and set aside.
9. Heat up about 2 tbsp of cooking oil, and stir fry the garlic until fragrant and lightly brown.
10. Add in the seasoned bee hoon and the remaining seasonings water into the pan. Stir fry until all the seasoning has evaporated and the bee hoon are totally cooked.
11. Lastly add in the cooked vegetables and toss evenly. Serve in individual plates topped it up with some sliced omelettes.