Mee Hoon Goreng (Fried Bee Hoon)

• 200 g rice vermicelli (bee hoon)
• Prawns
• Squids
• 5 garlic cloves
• 100 g bean sprouts
• 100 g round cabbage, sliced thinly
• 100 g carrots 
• 50 g Spinach
• 2½ tablespoons light soy sauce
• 600 ml vegetable stock
• 1½ teaspoons salt to meet taste
• Pepper to taste
• Vegetable oil for frying

Method:

1. Soften vermicelli in cold water for 15-30 minutes till soft. Drain and set aside.

2. Heat oil in wok over high heat and add chop garlic. Stir for 1 min.

3. Add in the prawns, squids and stir well for few minutes. Add a little water to let the prawns and squids cook for a while and be tender. Once the water reduce,

4. Add the light soya sauce, carrots and stir-fry until fragrant. Add sliced cabbage and spinach. Stir evenly then braise over low heat for 5 minutes.

3. Add vermicelli. Cook until water is absorbed and lastly throw in the beansprouts. Season with salt and pepper. Stir continuously to coat all the noodles and incorporate all the vegetables. (Be careful or bee hoon will stick)