Fried Bee Hoon (Vermicelli)

Ingredients:

• 400 g rice vermicelli (beehoon)

• 200 g round cabbage, sliced thinly

• 100 g french beans, sliced into ½ inch

• 200 g bean sprouts

• 150 g carrots julienned

• 1 stalk of celery thinly sliced

• 1/2 red capsicum pepper thinly sliced

• 1/2 yellow capsicum pepper thinly sliced

• 1 onion thinly sliced

• 2½ tablespoons light soy sauce

• 600 ml vegetable stock

• 1½ teaspoons salt to meet taste

• Pepper to taste

• Vegetable oil for frying

Directions:

1. Heat oil in wok over high heat and onion, carrots, celery, capsicum pepper and stir-fry until 50% soft. Add sliced cabbage, bean sprouts and french beans and continue to stir-fry until fragrant.

2. Add vermicelli, vegetable stock and soy sauce and continue to sir evenly then braise over low heat for 5 minutes. Cook until water is absorbed.

3. Season with salt and pepper to taste. Stir continuously to coat all the noodles and incorporate all the vegetables.

4. Use tong or a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.

5. Serve hot

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