Fried Bee Hoon (Rice Vermicelli) 炒米粉

Ingredients
200g dried bee hoon (thin rice vermicelli), soaked
10 prawns, shelled and deveined
1 piece of chicken breast fillet, cut into strips and marinated with soy sauce and corn starch
1 bunch of choy sum, cut into bite-sized pieces
1 carrot, peeled and shredded
1-2 eggs, beaten
3 cloves of garlic, minced
4 tbs of oil
Water
Salt to taste
Light soy sauce
Chilli paste

Method
Soften rice vermicelli in warm water for 5 minutes. Drain and set aside. Beat the egg and season with some light soy sauce. Heat the wok with 1 tablespoon of oil and fried the egg into an omelette. Cut into shreds and set aside.

Using the same wok which is already oiled, add 1 tablespoon of oil over medium heat. Saute some minced garlic with chilli paste. Add rice vermicelli and stir fry for 5 minutes till fragrant. Use a pair of chopstick and stapula to toss the vermicelli. Slowly add some water to prevent drying. Remove from wok and set aside.

Add 1 more tablespoon of oil to wok and stir fry chicken strips and prawns. Season with light soy sauce and remove from wok as soon as they are cooked.

Heat 1 tablespoon of oil and sauté the remaining minced garlic. Add carrots and stir fry briefly before adding choy sum, cook for 2 minutes. Season with salt.

Return vermicelli and all ingredients back to the wok. Stir fry untill evenly mixed.

Dish and serve.