← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g dried rice vermicelli (bee hoon)
• 3 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 2 Shallot, sliced (optional)
• 150 g Cabbage, shredded
• ½ Carrot, cut into thin matchsticks
• 150 g Bean sprouts
• 2 tbsp Soy sauce
• 1½ tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 120 ml Water
• 2 Spring onion, cut into short lengths
• 4 eggs, fried, to serve (optional)
• sambal or chilli sauce, to serve

Method

1. Soak the vermicelli in room-temperature water for 15 min until pliable, then drain well.
2. Mix the soy, dark soy, oyster sauce, sugar, pepper and water in a cup.
3. Heat the oil in a wok over high heat and fry the garlic and shallots for 30 seconds. Add the cabbage and carrot and toss for 1 min.
4. Add the noodles and the sauce and toss with chopsticks or tongs for 3–4 min, lifting and turning, until evenly brown and the liquid is absorbed.
5. Add the bean sprouts and spring onion and toss for 30 seconds. Serve with fried eggs and sambal, plus fish cake or luncheon meat if you like.

Tips

• Use vegetarian oyster sauce to make it vegetarian.
• Contains soy, wheat and oysters. It packs well into a lunch box with a fried egg on top.

Sources

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

Nomadette Huang Kitchen What To Cook Today