This is a rather popular breakfast dish that one can get easily here in Singapore. It's relatively cheap and usually eaten with sunny side up egg, sausages, otak-otak, fillet etc. I usually have a problem buying this and can only get it either from Old Chang Kee or vegetarian stalls. My eldest daughter loves this and I have been trying a few times to get it right. I am now pretty happy because I almost getting it there !
On days when I am able to buy a pack for my brunch, I will always take note of the texture and taste. My problem has always been how to get that shiny sheen on the noodles *LOL* I remember watching one show on AFC and this chinese chef was preparing noodles for one of the dish. What he did was he heat some oil and pour the noodles it and coat the noodles with oil as much as possible. The reason why the noodles have to be coated is not to get them stick to the wok when soya sauce is added. So I used the same technique, coated the bee hoon with oil before I pour the seasoning sauces and I am very happy to say that the method worked very well. My next try will be with kway teow and yellow noodles.
Note: Do adjust the seasoning according to your taste :-)
Ingredients
300g rice vermicelli, soaked and drained well
a handful of cabbage, thinly sliced (you can use beansprouts or other vegetable that you like)
2 Tbsp dark soya sauce
2 Tbsp light soya sauce
2 Tbsp fish sauce
4 Tbsp oyster sauce
2 Tbsp of water
8 Tbsp oil
Method
1. Heat oil in a wok
2. Add vermicelli and stir till they are coated with oil
3. Mix all the seasoning in a bowl and pour into the wok
4. Keep stirring the noodles till they are well coated with the seasoning
5. Add the cabbages or whatever vegetables that you like and continue stirring
6. Turn of the heat once noodles are well coated and vegetables are cooked
7. Serve hot with your choice of side dishes
Happy trying !
