← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g rice vermicelli (bihun), soaked in cold water 15 minutes, drained
• 4 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 3 Shallot, sliced
• 2 tbsp chilli paste (cili boh)
• 200 g Chicken breast, thinly sliced (optional)
• 2 Eggs
• 200 g Cabbage, shredded
• 1 Carrot, cut into matchsticks
• 150 g choy sum, cut into 4 cm lengths
• 2 tbsp Soy sauce
• 1 tbsp kicap manis
• ½ tsp White pepper
• ½ tsp Salt
• 120 ml Water
• 100 g Bean sprouts
• 2 tbsp Crispy fried shallots
• 1 Lime, cut into wedges

Method

1. Heat the oil in a large wok over medium heat and fry the garlic and shallots for 1 minute until golden. Add the chilli paste and fry for 2 min until fragrant.
2. If using chicken, add it now and stir-fry for 3–4 min until white all the way through. Push to one side, crack in the eggs and scramble roughly.
3. Add the cabbage, carrot and choy sum stems and toss for 1 minute over high heat.
4. Add the drained noodles, soy sauce, kicap manis, pepper, salt and water. Toss with two spatulas or chopsticks for 3–4 min until the noodles are soft, evenly coloured and the liquid is absorbed.
5. Add the choy sum leaves and bean sprouts and toss for 1 minute. Taste for salt and serve with fried shallots, lime and extra sambal.

Tips

• With the chicken it is no longer vegetarian; fish cake slices or prawns are common too. Check your chilli paste does not contain belacan for a vegetarian version.
• Contains soy and wheat (soy sauce, kicap manis) and egg. Leftovers make a great packed lunch.

Sources

Written in our own words after cross-checking these recipes:

Nomadette MyKitchen101en