Fried Bee Hoon/ Vermicelli

Photo: Elainegan

Ingredients

8 medium sized shrimp, deveined, shells removed

handful of bean sprouts

2 garlic cloves, chopped

2 stalks of spring onions (chopped to 2- inches lengths)

Chicken boneless breast meat, chopped to bite-size

1 small/ medium carrot, chopped into matchsticks

Corn/ olive oil

Dashes of flavoured white pepper

4 tablespoons Soy Sauce

1 tablespoon cornstarch to marinate chicken

1 tablespoon of sambal oelek (I use Thai Choice brand)

1 tablepsoon sugar

1 packet vermicelli (follow packet’s cooking instructions)

1/2 cup water

Preparation

Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown.

Stir in the chicken meat and fry until the chicken is cooked through. Add in shrimps and continue stir-frying until cooked.

Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated.

Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked.

Serve immediately.