Singapore Char Bee Hoon

Meal time during the week night can be stressful and time consuming endeavour for working wife like Siaopo. Attempting to provide delicious meal for hubby and refusing to spend all evening in kitchen, this quick meal is the perfect pick. Leftover will be the home-packed lunch at work the next day.

Ingredients:
1 packet of vermicelli
3 tbsp oil
3 eggs chopped garlic
1 large onion, sliced
1 cup of chicken meat, diced
50g prawns
1 carrot, shredded
300 g beansprouts
1/2 red pepper, sliced

Seasoning
2 tbsp soya sauce
2 tbsp Lee Kum Kei oyster sauce
2 tbsp Maggi chilli sauce
2 tbsp tomato sauce
2 tbsp Worcestershire sauce
1 tsp sesame oil
Salt
Sugar
Dash of pepper

Method

1. Soak vermicelli and well drained
2. Heat 2 tablespoons oil in a wok and fry vermicelli for 1–2 minutes. Set aside.
3. Heat 2 tbsp oil and fry the chopped garlic until fragrant. Add chicken, prawns, onions, red pepper and carrots and continue fry
4. Add all seasoning ingredients in a small bowl and mix well.
5. Add the cooked vermicelli and blend in the seasoning ingredients. Continue to stir fry till well-mix.
6. Set aside the all ingredients and create a place in the center of the wok. Add the whisked-egss. Push back the vermicelli on to the eggs. Add beansprouts and dash of peppers and continue frying until well-cook.
7. Add in shredded spring onions for garnishing.

Comment from Food Critic WP Ng - He likes the beansprout to be well-cooked. -too firm for his liking. Overall taste brilliant.