Fried bee hoon

Ingredients

• 250 g bee hoon (rice vermicelli)
• 1 big onion chopped
• 2 tomatoes chopped
• 3 cloves garlic minced
• 1 cup bean sprout, tail removed
• Small cabbage shredded
• 1 carrot cut into matchsticks
• 1 cup button mushroom cut into 2
• 2 tablespoons chili paste
• 2 tablespoons tomato sauce
• 2 tablespoons chili sauce
• 3/4 cup hot water
• 2 tablespoons oil
• salt and sugar to taste
• red and green chili for garnish

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Preparation

• Soak bee hoon with cold water for 1 hour then drain.
• Heat the oil, fry the onion and garlic until fragrant.
• Add in the tomato and salt, cook until tomato turns soft.
• Now add the chili paste and fry until the raw smell goes.
• Pour chili sauce, tomato sauce and sugar to the chili mixture, add 3/4 cup hot water let it boils.
• Mix in carrot and cabbage, stir for a few minutes, add bee hoon and mushroom.
• Once the bee hoon turns soft, add salt and sugar if needed, turns off heat.
• Now add the bean sprout, stir well. Garnish with sliced red and green chili before serving.